Soya sauce. Are they different for variety of dishes?
Soya sauce: Whenever I buy new Soya sauce, it tastes quite different. Normally I use it in noodles and manchurian.
Any tips to buy it. During my reading, people mentioned thick/thin soya sauce. But in groceries I did not found something like this mentioned in description.
The latest one I bought, (it's same brand as previous one, same colored bottle), tastes too hot :(
Best Answer
If you heard people talking about "thick" vs. "thin" soy sauce, they were probably actually referring to dark vs. light soy sauce.
Dark soy sauce does not actually refer to the colour. It does tend to be darker than natural fermented soy sauce, but if you're comparing to the hydrolyzed kind (the most common sold in stores), it will look about the same in terms of colour. What actually distinguishes dark soy sauce is that it is aged longer and has added molasses, which makes it thick, sticky and syrupy.
Dark soy sauce does taste quite different from light soy sauce, even when it's the same brand. Dark soy sauce replaces some of the saltiness of light soy sauce with sweetness instead, and in general just has a "bolder" taste. It's usually used as a cooking ingredient, not a condiment. I've heard, but can't verify, that it is more common in Japanese cooking than other Asian cuisines (although I have used it with much success in Chinese and Thai dishes).
I've started to see a lot more ordinary grocery stores carrying dark soy sauce, but until recently it was difficult to find unless you went to an Asian grocery store, and may still be difficult in some regions. Unless the bottle specifically says dark soy sauce, it is light soy sauce.
You should not directly substitute one for the other.
As for your comment about the one you bought tasting too "hot" - you must have bought a chili-infused soy sauce or something. Ordinary soy sauce (dark or light) is never spicy-hot.
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Are all soy sauces the same?
Soy sauce is a condiment made primarily with four ingredients: soybeans, wheat, salt, and water. There are many different kinds of soy sauce, but the three most common are light, dark, and thick soy sauce.In which dishes soy sauce is used?
Although soy sauce is traditionally used to make Asian-inspired noodle dishes, you can add a dash of it to other types of pasta sauces to give them a flavor boost. For instance, including a bit of soy sauce in a Bolognese brings out the natural umami taste of the tomatoes and meat.Are there different types of soy sauce?
THERE ARE FIVE TYPES OF SOY SAUCE- \u6fc3 Koikuchi Shoyu (Common) This type accounts for around 80% of domestic production volume, and is the most general type. ...
- \u6de1 Usukuchi Shoyu (Light color) ...
- \u6e9c Tamari Shoyu (Tamari) ...
- \u518d Saishikomi Shoyu (Refermented) ...
- \u767d Shiro Shoyu (Extra light color)
Which soya sauce is best for cooking?
- Best Overall: Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce. ...
- Best Dark Soy: Lee Kum Kee Dark Soy Sauce. ...
- Best Low-Sodium: Kikkoman Less Sodium Soy Sauce. ...
- Best Tamari: San-J Tamari Gluten-Free Soy Sauce. ...
- Best Mushroom-Flavored: Lee Kum Kee Mushroom-Flavored Soy Sauce.
Different Types of Soy Sauce Explained
More answers regarding soya sauce. Are they different for variety of dishes?
Answer 2
If you're buying different brands they probably have different ingredients. If you find one kind that you enjoy you should stay with it and keep track of what works in your dishes.
Otherwise I'm also having difficulty understanding exactly what your question is.
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