Buzz
When I was younger, I often wondered why anyone would use salt when soy sauce could do the trick. I still kind of feel the same, but I’ve learned to appreciate the simple pleasure of plain salt. (For salt enthusiasts, you might want to check out this article.) Soy sauce does more than just saltify a dish. It brings layers, depth, and richness that you can tweak based on the soy sauce variety you choose. Let’s explore some key soy sauces to familiarize yourself with, understand their differences, and know when to use them.
What exactly is soy sauce?
Traditionally made soy sauce is a flavorful liquid condiment or seasoning that’s crafted from salt, fermented soybeans, and wheat in roughly equal parts. In contrast, some soy sauces are manufactured through chemical processes involving acid-hydrolyzed soy protein. This method is faster and more cost-effective but results in a product with a less complex flavor profile. Soy sauce often becomes an integral part of dishes like chawanmushi or pad see ew, but it can also be served as a side dip, as seen with sushi or the way I enjoy chicken nuggets sometimes.
Soy sauce is renowned for infusing a rich earthiness and umami flavor into every dish it touches, from soups and marinades to stir-fries or even brownies. While the color of soy sauces can range from golden to nearly black, they are always clear and never cloudy. The varying sodium content, color, flavor, and aroma of soy sauces depend on the ingredients' ratio and the fermentation process's duration.
Soy sauce
The typical soy sauce found on store shelves is simply labeled 'soy sauce.' It’s made in the traditional way by fermenting soybeans and wheat. It’s generally available in regular sodium concentration (around 900 mg to 1,000 mg per tablespoon) or a low-sodium version (approximately 550 mg to 650 mg per tablespoon). To give you some perspective, one teaspoon of table salt contains about 2,300 mg of sodium.
This type of soy sauce is dark brown in the bottle, but once added to a dish, it leaves a subtle tan hue on all the ingredients. Its flavor and aroma vary depending on the manufacturer and fermentation method, whether Japanese or Chinese, but it always brings a warm earthiness and savory depth to dishes. Use this soy sauce as a versatile seasoning to enrich stews, soups, marinades, or chili, enhance desserts with umami, or serve as a dipping sauce for your chicken wings.
Light soy sauce
The term 'light soy sauce' can be confusing depending on where you are. In some big box supermarkets, you may encounter 'lite' soy sauce, which typically refers to its lower sodium content. This product is essentially the same as regular low-sodium soy sauce. However, there are Japanese variations of soy sauce that are light in color, ranging from light-colored to almost white. These are not commonly found in large American supermarkets, but you can find them in Asian grocery stores or purchase them online.
Japanese light soy sauces have a much higher wheat-to-soybean ratio compared to their darker soy sauce varieties. These are also usually fermented for a shorter period, resulting in a lighter, blonde hue. The changes make for a more subtle seasoning, lacking the bold aroma and deep umami you might expect from soy sauce. Light soy sauces don’t contribute much color or strong flavor to dishes, so they're ideal for delicate recipes like custards, omelets, salad dressings, or anything where you don’t want a strong stain.
Black or dark soy sauce
Dark soy sauce stands in stark contrast to lighter variants, as it undergoes a lengthier fermentation process than regular soy sauce. Some dark soy sauces are created by further fermenting the soybean mass after its initial pressing, a process that can also be referred to as double fermentation. Occasionally, additional ingredients such as molasses or even caramel color are added to enhance the deep hue.
Black soy sauce is not only thicker and darker than its lighter counterpart but also less salty despite having a similar or slightly higher sodium content per tablespoon. Due to its strong flavor, you would rarely need a full tablespoon of it. Black soy sauce lends dishes a rich, sweet umami essence and can be used to color meals dark brown, such as in pad see ew or fried rice. It can even enhance stews or gravies with a richer color, so start with a half-teaspoon and adjust as needed.
Tamari
Tamari is distinct from other soy sauces because it typically contains only soybeans in its fermentation process, unlike others which include wheat. This makes tamari a great option for those on gluten-free diets. It shares the familiar salty and umami flavor of regular soy sauce, with an added tanginess.
Some tamari brands might add wheat to their recipes, so it's important to check the label carefully if you have gluten restrictions. Use tamari as you would regular soy sauce in recipes or as a dipping sauce.
Mushroom soy sauce
Mushroom soy sauce is a variation of traditional soy sauce, fermented with soybeans and wheat, but with the added twist of black mushrooms. In some cases, manufacturers simply incorporate mushroom extracts. This variant is important because it introduces slightly different characteristics that make it worth mentioning.
Mushroom soy sauce comes in both light and dark varieties. The light version is versatile and works well as a general-purpose soy sauce, while the dark version is ideal for giving certain dishes a rich, deep color. In terms of flavor, mushroom soy sauce offers a fuller umami taste, with a complex and balanced profile that adds a warm richness to dishes. Personally, I prefer using it on its own or in combination with regular soy sauce. Give it a try and see how it suits your palate.
And just so you know, it's perfectly acceptable to keep five different soy sauces in your fridge. Don’t let anyone tell you otherwise.
