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Explain dark soy sauce vs regular soy sauce
| atlanta | 01/16/26 |
| hank_scorpio | 01/16/26 |
| atlanta | 01/16/26 |
| rear naked choke | 01/16/26 |
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Date: January 16th, 2026 6:13 PM Author: atlanta Got some Lee Kum Kee premium dark and really like it. What makes this so good on steak compared to regular soy sauce? Is it the caramel coloring?
Dark: https://www.amazon.com/gp/aw/d/B003U2AAQY
Regular:
https://www.amazon.com/gp/aw/d/B004XX1NKQ |
Date: January 16th, 2026 6:14 PM Author: hank_scorpio I always assumed they just continued to ferment it for longer, for a stir fry I like to do 1/3 dark soy to 2/3 regular in my sauce (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2/#49594950) |
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Date: January 16th, 2026 6:20 PM Author: atlanta I bet someone here knows. My dark is younger than my light i think (http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2/#49594963) |
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Date: January 16th, 2026 7:32 PM Author: rear naked choke Light soy sauce is for salt. Dark is for color and subtle flavor.
If this is supposed to be a honeypot for Asians, you're going to get a lot of false positive cookingmos |