The proper use of soy sauce can make dishes more delicious. Soy sauce is divided into light soy sauce, dark soy sauce, and regular soy sauce, etc. What are the differences between these soy sauces, and what should we pay attention to when using them?
Uses of Various Soy Sauces
1. Light Soy Sauce
The word "shou" (抽) in light soy sauce means "extracted." It is made from natural sun exposure and fermentation using soybeans or black beans and flour as the main raw materials. Light soy sauce is reddish-brown in color, salty and fresh in taste, with a rich fermented soybean aroma. Because of its light color, it is often used for seasoning and is the best partner for household stir-fries or cold dishes.
2. 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, brownish color. It is ideal for adding color and flavor to rich meat dishes. Dark soy sauce is salty with a slight sweetness and a rich flavor. When making braised dishes or stewed and marinated foods, adding an appropriate amount of dark soy sauce can enhance color and freshness. It should be noted that to make a dish look good, dark soy sauce should be added early, but not too early, otherwise its nutritional value will be reduced. It's important to find the right "timing."
3. Regular Soy Sauce
The brewing process of regular soy sauce is similar to that of light soy sauce and is a common type of soy sauce in most northern regions. Because people in northern regions prefer stronger flavors, regular soy sauce has a darker color and a saltier, more intense soy sauce aroma compared to light soy sauce, but it is slightly inferior to dark soy sauce. Therefore, regular soy sauce is a versatile type of soy sauce that falls between light and dark soy sauce. It is suitable for braising, stewing, and stir-frying various northern dishes.
4. Steamed Fish Soy Sauce
Steamed fish soy sauce is a type of soy sauce usually used for steaming fish. It is made by simmering light soy sauce with various flavorful ingredients like dark soy sauce, rock sugar, and Hua Diao wine. Therefore, its taste is more savory and slightly sweet compared to regular light soy sauce. It pairs well with light dishes like seafood and river fish, as well as Cantonese rice noodle rolls, providing an excellent umami boost.
5. Soy Paste
Soy paste is made from brewed soy sauce to which seasonings like salt, brown sugar, and pepper are added, then processed into a thick paste. Because it contains a certain amount of starchy ingredients, it has a thick, paste-like consistency and is mostly dark brownish-black 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.
6. Japanese Soy Sauce
Japanese soy sauce is mostly brewed from soybeans and wheat fermentation and does not contain additives like caramel, but it contains a small amount of alcohol. Therefore, it has a unique taste that is very different from regular soy sauce and is the perfect partner for dishes like Korean gimbap and bibimbap.
How to Eat Soy Sauce Healthily?
1. Do not mix cooking soy sauce with salad soy sauce
When buying soy sauce, you should check the label to see if it is for cooking or as a condiment. The hygiene standards for these two types are different. Salad soy sauce, also known as condiment soy sauce, can be consumed directly and is mainly used for cold dishes, with better hygiene standards. Cooking soy sauce cannot be consumed directly and is only used for cooking stir-fries.
Many consumers mix cooking soy sauce with salad soy sauce, thinking it's not a problem, but there are actually health risks. The total bacterial count in cooking soy sauce is slightly higher than that in salad soy sauce. If cooking soy sauce is used as a salad soy sauce for a long time and a person's resistance is weak, it can easily lead to diseases like gastroenteritis.
2. Pay attention to when to add soy sauce to dishes
Pay attention to the timing of adding soy sauce. For braised fish or meat, soy sauce should be added early. For general stir-fries like stir-fried vegetables, it's best to add a little soy sauce just before the dish is done cooking. This can prevent the high temperature in the wok from destroying amino acids, and the sugar in the soy sauce will not caramelize and turn sour.
Some people do not add soy sauce to the wok while cooking, but prefer to add it directly to the dish after it's served. This must be done with high-quality soy sauce that meets the bacterial count standards, and it is best not to use cooking soy sauce that is not for direct consumption.
3. Do not eat cooking soy sauce raw
You should not use the same soy sauce for both stir-frying and salads. Cooking soy sauce includes both light and dark soy sauce and generally should not be eaten raw because qualified cooking soy sauce still contains a small amount of bacteria that needs to be heated before consumption. Salad soy sauce is usually light soy sauce, with a total bacterial count of less than or equal to 30,000 per milliliter, and is safe for dipping and salads. However, new soy sauce standards are being revised, and in the future, the standards for cooking soy sauce will be raised to a level that allows for raw consumption.
Correctly using various soy sauces is a must for any great chef. Can you now distinguish between the different types of soy sauce? Also, for those who get "heatiness" from eating soy sauce, it's best to eat less.