Dustin Gandof
Soy sauce is a popular condiment in Asian cuisine that has become part of the international culinary world. However, with the abundance of different kinds of soy sauce, it can be overwhelming to choose the right one for different recipes. In this article, we’ll explore the different types of soy sauce and the best kind for every job.
Koikuchi shoyu is a versatile and all-purpose soy sauce that can be used for marinades, sauces, gravies, braising liquids, and stir-fries. This is a Japanese-style soy sauce that has a balanced flavor of sweetness, saltiness, and umami. It’s made from equal parts of soybeans and wheat and is fermented for several months to develop its signature flavor.
Dark soy sauce is thicker and sweeter than light soy sauce. This is a Chinese-style soy sauce that’s ideal for braising, stewing, and roasting meats, poultry, and vegetables. It’s commonly used for flavoring the base of a dish, and its darkness provides an appealing color to the finished dish.
Light soy sauce is saltier than dark soy sauce and has a lighter color. It’s often used for dipping sauces, marinades, dressings, and stir-fries. This is also a Chinese-style soy sauce that’s made from mostly soybeans and less wheat. It has a clean and bright taste that complements delicate flavors.
Tamari is a Japanese-style soy sauce that’s made from mostly soybeans and less wheat. It has a richer and meatier flavor than light soy sauce, and it’s gluten-free. Tamari is perfect for seasoning soups, stews, and broths. It also works well for dipping sauces, marinades, and dressings.
Double fermented soy sauce is a premium Japanese-style soy sauce made from high-quality soybeans and wheat. It’s fermented twice, and the brewing process takes up to three years. It has a complex flavor that’s savory, earthy, and slightly sweet. Double fermented soy sauce is excellent for dipping sushi, sashimi, and tofu. It’s also used for adding depth to marinades and sauces.
Indonesian soy sauce is a unique type of soy sauce that’s sweeter than regular soy sauce. It’s often used in Indonesian cuisine for flavoring fried rice, noodles, and chicken. The flavor of Indonesian soy sauce is distinctively similar to molasses and will provide a bold and sweet taste to the dish.
In conclusion, choosing the right soy sauce depends on the recipe and personal preference. Each soy sauce has its unique flavor profile that complements a specific dish. Koikuchi shoyu is the best all-purpose soy sauce, while dark soy sauce is perfect for braising and roasting. Light soy sauce is ideal for dressings and marinades, and tamari is gluten-free and excellent for soups and broths. Double fermented soy sauce is the premium choice for sushi dipping and sauces, while Indonesian soy sauce provides a sweet and bold flavor to Indonesian dishes.
