Claire’s tip of the week
Fermenting soybeans into soy sauce is an ancient tradition dating to the 1600s, and is now a mainstream condiment. But not all soy sauces are created equal, and the nuances affect flavor and usage. Japanese and Chinese soy sauces offers dark and light versions, in addition to other varieties and flavor. The vegetable broth recipe calls for thin soy sauce, also known as light.
Here’s a basic soy sauce primer: Japanese soy sauce, also known as shoyu, is clearer and thinner than the Chinese variety. Dark Japanese soy sauce, or Koikuchi, is made from soy beans, wheat, salt and water. Its taste profile is less salty with a deep umami flavor. It is more common than the light variety, making it a good all-purpose soy sauce. Light Japanese soy sauce, or Usukuchi, is saltier and slightly sweeter than dark because of the addition of mirin, a sweet rice wine. Tamari is a dark Japanese soy sauce made without wheat, with a more forward umami flavor that pairs well with sushi and sashimi and grilled foods. White soy sauce, or shiro shoyu, is mild, light and sweeter tasting and made with primarily wheat and less soy bean.
The most common variety of Chinese soy sauce is light soy sauce. It is thinner and lighter in color than dark but saltier. It is ideal for sauces, marinades, stir fries and soups. Dark soy is sweeter because of the addition of caramel or molasses.
Other popular flavored soy sauces include garlic, shrimp and mushroom. Reduced sodium varieties are available in both Japanese and Chinese brands, lowering salt content up to 50%. Alternatively, diluting regular soy sauce with broth or water will lower sodium.