Concentrated soy sauce has become an increasingly popular product, adding intense umami flavor and versatile functionality to dishes and food manufacturing processes alike. As the world’s palate continues to expand and consumers seek bolder, more authentic Asian flavors, the demand for concentrated soy sauce is likely to grow steadily. Manufacturers will respond by developing innovative varieties and fusion flavors that use concentrated soy sauce as a base. Its efficiency for storage, transport, and precise flavor control also makes this product well-suited for large-scale food production applications. Whether used in a home kitchen or industrial facility, concentrated soy sauce is poised for a bright future as more cooks and food companies recognize its culinary potential. Low Sodium Soy Sauce: Regular brewed soy sauce with about 40% of the salt removed, depending on the brand. To maximize shelf life, concentrated soy sauce should be stored in a cool, dark place away from direct sunlight. Like many condiments, light and heat can cause the flavors to degrade over time. An ideal storage location is a kitchen cabinet or pantry. Selection tips: Imported Japanese and Korean soy sauce tends to taste the best. For example, Kikkoman soy sauce made in Japan tastes more refined than US-made Kikkoman. Excellent organic shoyu is also exported abroad. Raw, unpasteurized nama shoyu is fabulous too.

Solidified soy sauce, consider adding a little experimentation to the mix. Throw in some salt, starch, or any additives of your choice, and you’ve got yourself a brand-new flavor concoction! More About How to Use Concentrated Soy Sauce in Cooking Concentrated Soy Sauce: With some creativity, concentrated and solidified soy sauces can do a whole lot more than just saltiness. Their intense umami and luscious texture open up many possibilities in the kitchen. Thin Soy Sauce (Thai): The Thai equivalent of Chinese light soy. Very versatile, used to add saltiness and flavor to stir-fries, marinades, dipping sauces, noodles, fried rice, etc. When using soy sauce, it’s important to promptly close the lid tightly after each use. Exposure to oxygen can cause the development of off-flavors and aromas. Closing the lid creates a protective seal against contamination. At a Japanese market, you’ll see light soy sauce (usukuchi shoyu) which is not low sodium, but rather light in color. In fact, Japanese light soy sauce is saltier than its dark counterpart. There are also high-end shoyu for sushi too, such as the little squat bottle in the photo.Think of it like first pressed olive oil. It’s the oil extracted from the very first pressing of the olives, making it higher quality and more pure than subsequent pressings.

Seasoned Soy Sauce (Chinese): A Chinese light soy sauce with added seasonings––usually a bit of sugar and Disodium guanylate (an MSG-like flavor enhancer) or MSG . Often labeled as “seasoned for seafood.” For the most part, Japanese and Korean soy sauces are interchangeable. They are both darker and slightly sweeter than Chinese-style light soy sauce. Soy Sauce is such an essential ingredient in so many dishes, it’s hard to find a substitute for it. If you have a gluten allergy, gluten-free soy sauces and gluten-free tamari can be found relatively easily these days. Store it in a cool, dry, dark place like your pantry or cupboard. No need to refrigerate. SubstitutionsLight" soy sauce is not low in sodium but rather light in color. It’s saltier and thinner in consistency than dark soy sauce (see below). Sometimes regular light soy sauce is called thin soy sauce. Dark soy sauce (lao chou in Mandarin; hac xi dau in Vietnamese) is mostly used to impart a rich mahogany color to foods. It is typically added during cooking. The most common types available in the U.S. are Japanese and Chinese. However, we’ve also included some common Southeast Asian kinds: Soy sauce is used in East and Southeast Asian cuisines. There are variations and while this article isn't exhaustive, I hope it covers a lot of territory for your needs. Here we go! Regular Soy Sauce