Soy sauce is an indispensable traditional condiment on the dining table. The market is now filled with a dazzling array of soy sauce products, such as "Japanese soy sauce" and "soy paste sauce." What makes these differently named soy sauces special?
Light soy sauce. The character "抽" (chōu) in "生抽" (shēng chōu) means "to extract." It is primarily made from soybeans, wheat, salt, and other ingredients through processes like pretreatment, koji-making, fermentation, oil extraction, and blending. Light soy sauce is reddish-brown, salty and savory with a rich fermented soybean aroma. Due to its lighter color, it is often used for seasoning and is a great companion for stir-fries and cold dishes.
Dark soy sauce. Dark soy sauce is an "enhanced version" of light soy sauce. It is made by adding caramel to light soy sauce through a special process, resulting in a dark, thick, dark brown sauce. It is ideal for adding color to meat dishes and for coloring and flavoring richly flavored dishes. Dark soy sauce has a salty taste with a hint of sweetness and a rich flavor. When making braised dishes like "hongshao" (red-braised meat), adding dark soy sauce at the right time can both color the dish and enhance its umami. It's important to add it early enough to make the dish look good, but not too early, as this can reduce its nutritional value; one must strike the right balance.
Regular soy sauce. The brewing process of regular soy sauce is similar to that of light soy sauce, and it is a common staple in most northern regions. Because people in northern China prefer stronger flavors, regular soy sauce has a darker color, saltier taste, and more intense soy sauce aroma compared to light soy sauce, but it is slightly less so than dark soy sauce. Therefore, regular soy sauce is a versatile type that falls between light and dark soy sauce. It is suitable for braising, stewing, and stir-frying various northern dishes.
Steamed fish soy sauce. Steamed fish soy sauce is a type of soy sauce specifically used for steaming fish. It is made from light soy sauce as a base, simmered with additional seasonings like dark soy sauce, rock sugar, and Hua Diao wine. Consequently, it is more savory and slightly sweet compared to regular light soy sauce, making it a better match for light dishes like seafood and river fish, as well as for Cantonese rice noodle rolls, providing an excellent umami boost.
Soy paste sauce. Soy paste sauce is made from brewed soy sauce to which salt, yellow sugar, pepper, and other seasonings are added, then processed through sun-drying and refinement. Because it contains a certain amount of starchy ingredients, it has a thick, paste-like consistency and is mostly dark brown in color, similar to oyster sauce. It is suitable for braised and stir-fried dishes and can also be used directly as a dipping sauce for food.
Japanese soy sauce. Japanese soy sauce is typically brewed through direct fermentation of soybeans and wheat. It does not contain additives like caramel but contains a small amount of alcohol, giving it a unique flavor profile that differs significantly from regular soy sauce. It is the perfect "partner" for dishes with "exotic" flavors, such as Korean kimbap and bibimbap.