difference between dark soy sauce and light soy sauce ?where are they used usually?

Question

difference between dark soy sauce and light soy sauce ?where are they used usually?

Answer 1

Light soy is best for vegetable dishes or udon noodles. Darker soy is best for dipping sauces. My preferred brand is Kikkoman brand sauces.



Japanese Cooking Essentials

http://japan-australia.blogspot.com/2010/03/basic-japanese-cooking-pantry.html

Answer 2

Dark soy sauce is usually higher in sodium than light soy sauce. So when you go out to dinner and you see the light soy sauce with the green top that is the lighter sodium one. They are usually used with Asian cuisine [more commonly with sushi dishes]. Soy sauce can also be used as a substitute for salt when cooking. Enjoy

Answer 3

Chinese style or Japanese style dark/light soy sauce? They might be called the same thing but they aren't always the same. Also, DO NOT confuse "low sodium" soy sauce with "light" soy sauce. They are not the same thing.



Chinese styles:



Dark soy sauce (lao-chou): It is a lot darker in color. It got a richer fermented soy bean taste (which is not a bad thing). It is not saltier than regular soy sauce and some varieties could even taste a little sweet. A small amount of this soy sauce will give you very dark colors and rich soy bean taste; regular soy sauce can not give you the color and the taste without making the dish overly salty. Dark soy sauce and regular soy sauce were usually used together.



Light soy sauce (sheng-chou): It is light in color. The fermented soy bean taste is a little bit lighter. This soy sauce is NOT less salty than regular soy sauce. You use this soy sauce when you don't want your dish to look overly dark.



Japanese styles:



Dark soy sauce (koikuchi shoyu): This is just regular soy sauce commonly referred as shoyu.



Extra dark soy sauce (tamari shoyu): This soy sauce is very similar to Chinese dark soy sauce expect Japanese tamari is a little saltier.



Light soy sauce (usukuchi shoyu): This soy sauce is light in color and noticeably saltier than regular soy sauce. Japanese light soy sauce and Chinese light soy sauce are not that interchangeable.



Again, you do not want to mix these with low sodium varieties.

Answer 4

soy sauce is made from fermented soy beans, wheat flour, water, and salt. The two main types of soy sauce are light and dark. As the name implies, light soy sauce is lighter in color, and also more sweet than dark soy sauce. In Chinese cooking, it is used more often than dark soy - always use light soy in a recipe unless dark is specifically called for.



Aged for a longer period of time, dark soy sauce is thicker and blacker in color. It is also less salty than light soy. It is used in recipes to add color and flavor.

Answer 5

Light soy sauce is slightly thinner in consistency and saltier. It is used in dressings and soups.

Dark soy sauce is heavier and sweeter, with a more rounded flavor, and it is used in marinades, stir-fries, and sauces.

Answer 6

Mostly the color. Dark soy sauce is used when the dish needs to be darkened.

Answer 7

nothing difference .....only added much more colours.like you may saw the sweet "laddoos"