Soy Sauce, is an Asian seasoning and condiment made from fermented Soybeans, wheat, salt, and
water. Light Soy Sauce is fairly thin in texture and light in flavor.

Dark Soy Sauce often has added caramel and is darker in color, sweeter in flavor and thicker in
texture than light Soy Sauce. Japanese Soy Sauces have a milder, sweeter, less salty taste than
Chinese sauces.
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Soy Sauce Process
Soy Sauce
Malaysian sweet dark Soy Sauce, also known as “Kicap Manis”, is a
dark, sweet Soy Sauce commonly used in Malaysian cooking.

If unavailable, it can be approximated by simmering 1/2-cup (125 ml)
Soy Sauce with 2 tablespoons each of molasses and dark brown sugar
until the sugar dissolves. Low-sodium Soy Sauce is also available. Soy
Sauces keep indefinitely.

There are so many varieties of Soy Sauces on the market these days;
it is hard to know which to choose.

There are Chinese and Japanese Soy Sauce types that are both
naturally and chemically manufactured, and there are a number of all-
purpose and specialized sauces.

As a general rule of thumb, it is best to avoid chemically
manufactured sauces. Soy Sauces are naturally brewed made from
three ingredients - Soybeans, wheat and salt.

The best Soy Sauce is regular Soy Sauce, which has a deep reddish-
brown color and a wonderfully rich flavor.

It is used in cooking and as a tabletop seasoning, much like salt and