Soy Sauces: Differences Between Various Types

Soy sauce is an integral part of Asian cuisine and its popularity has spread throughout the world.

This fermented product of soybeans, wheat, salt and water has a rich history and a wide variety of variations, each with its own unique properties and uses. Let's look at some of the most famous types of soy sauce, what they are used for and in which traditional dishes we can find them.

Traditional Chinese Soy Sauce

Chinese soy sauces can be divided into light (light) and dark (darker) sauces.

1. Light Soy Sauce

• Taste : Less salty and milder taste, but more intense soy aroma.
• Usage : It is commonly used for flavoring food and as a basic ingredient in sauces and marinades. It is added at the end of cooking.
• Traditional dishes : Kung Pao chicken, Mapo tofu, fried noodles.
• Color : Lighter color than dark soy sauce.

2. Dark Soy Sauce

• Taste : A deeper, richer taste with a slightly sweet touch thanks to the added caramel or molasses.
• Use : Suitable for baking and stewing, where it adds color and a distinct taste. It is often used to flavor ready meals.
• Traditional dishes : Braised pork belly, Red-braised beef, soy eggs.
• Color : Darker and thicker than light soy sauce.

Japanese Soy Sauce (Shoyu)

Japanese soy sauce, known as shoyu, is divided into different types according to regions and production method.

1. Koikuchi Shoyu (dark)

• Taste : The most common Japanese soy sauce with a balanced taste between salty and sweet.
• Use : Universal sauce suitable for sushi, sashimi, marinades and seasoning dishes.
• Traditional dishes : Teriyaki, Ramen, Yaki Udon.
• Color : Darker color, similar to Chinese dark soy sauce.

2. Usukuchi Shoyu (lights)

• Taste : Saltier than koikuchi, but with a softer color and lighter taste.
• Use : Suitable for dishes where a softer taste and lighter color are important, such as soups and stews.
• Traditional dishes : Tamagoyaki, Udon soup, Nimono.
• Color : Lighter color.

3. Tamari

• Taste : Deeper, richer flavor with little or no wheat content.
• Use : Ideal for people with gluten intolerance and for sushi and sashimi.
• Traditional dishes : Sashimi, Sushi, Tamari Chicken.
• Color : Darker color, similar to dark soy sauce.

4. Shiro Shoyu (White Soy Sauce)

• Taste : Mild and bright taste with lower salt content.
• Use : It is used for dishes where a light color is desired, for example in sushi or salads.
• Traditional dishes : Chawanmushi, Dashi soups, Rice salads.
• Color : Light and clear.

Korean Soy Sauce (Ganjang)

Korean soy sauce has its own specifics and is divided into two main categories.

1. Joseon Ganjang

• Taste : Traditional sauce with intense soy flavor and strong saltiness.
• Use : Best suited for soups, stews and marinades.
• Traditional dishes : Doenjang Jjigae, Bulgogi, Namul.
• Color : Lighter color.

2. Yangjo Ganjang

• Taste : A more modern version with a milder taste, often slightly sweet.
• Use : Universal sauce suitable for various dishes, including marinades and flavoring.
• Traditional dishes : Japchae, Bibimbap, Galbi.
• Color : Darker color.

Thai Soy Sauce

In Thailand, soy sauce is used less often than fish sauce, but it still has its place in the kitchen.

1. Thin Soy Sauce (Siiu Khao)

• Taste : Softer, less salty taste.
• Use : Suitable for mixed dishes and as a dipping sauce.
• Traditional dishes : Pad See Ew, Rad Na, Khao Pad (fried rice).
• Color : Lighter color.

2. Thick Soy Sauce (Siiu Dam)

• Taste : Sweeter and stronger taste due to added sugar.
• Use : It is used for baking and stewing, where it adds color and flavor.
• Traditional dishes : Pad See Ew, Khao Kha Moo (braised pork leg), Thai BBQ marinades.
• Color : Darker and thicker than thin soy sauce.

Indonesian Soy Sauce (Kecap)

1. Kecap Manis

• Taste: Sweet and thick due to added sugar or palm syrup.
• Use: Suitable for marinades, grilling and for flavoring food.
• Traditional dishes: Nasi Goreng (fried rice), Satay, Babi Kecap (pork in sweet soy sauce).
• Color: Dark and syrupy consistency.

2. Kecap Asin

• Taste : Salty and less thick than kecap manis.
• Use : Commonly used for cooking and flavoring food.
• Traditional dishes : Soto (soup), Gado-Gado (salad), Bakmi Goreng (fried noodles).
• Color : Dark but less viscous.

Filipino Soy Sauce (Toyomansi)

• Taste : A combination of soy sauce with citrus calamansi, which gives the sauce a sour taste.
• Uses : It is often used as a dipping sauce and seasoning for various Filipino dishes.
• Traditional dishes : Adobo, Pancit, Lumpia.
• Color : Dark with a citrus flavor.

Vietnamese Soy Sauce

• Taste : Slightly sweeter and less salty than the Chinese and Japanese versions.
• Use : It is used as a table sauce and to flavor various Vietnamese dishes.
• Traditional dishes : Pho, Goi Cuon (spring rolls), Bun Thit Nuong (grilled pork with noodles).
• Color : Lighter than some other Asian soy sauces.

Thai Fermented Soy Sauce (Tao-Jiao)

• Taste : Made from soybeans and salt, fermented into a thick paste.
• Use : It is often used to flavor soups, stews and as an ingredient in sauces.
• Traditional dishes : Tom Yum, Pad Thai, dipping sauces.
• Color : Dark and dense.

Malaysian Soy Sauce

• Taste : Similar to Indonesian versions, with variations such as sweet and salty.
• Use : Suitable for marinades and flavoring.
• Traditional dishes : Char Kway Teow, Satay, Ayam Masak Kicap.
• Color : Varies by species.

Taiwanese Soy Sauce

• Taste : Often has a sweeter profile with a rich umami taste.
• Use : Suitable for steamed dishes and as a base for various sauces.
• Traditional dishes : Lu Rou Fan (pork with rice), Three Cup Chicken, Taiwanese stews.
• Color : Darker and denser.

Exotic and Specialized Variants

1. Shiro Shoyu (White Soy Sauce)

• Taste : Mild and bright taste with lower salt content.
• Use : It is used for dishes where a light color is desired, for example in sushi or salads.
• Traditional dishes : Chawanmushi, Dashi soups, Rice salads.
• Color : bright and clear.

2. Genen Shoyu (Low Sodium Soy Sauce)

• Taste : A less salty version of traditional soy sauce.
• Use : Suitable for people who monitor sodium intake, suitable for all dishes.
• Traditional dishes : Ramen, Teriyaki, Fried rice.
• Color : Usually similar to dark soy sauce.

These types of soy sauces add another layer of complexity and diversity to the world of soy sauces, each bringing their own unique flavor and culinary characteristics. When choosing soy sauce, it is important to consider not only the taste and color, but also the specific culinary needs and traditions of the given cuisine.