Different Types of Soy Sauce (2)
Soy sauce is the essence of Chinese cuisine, enhancing dishes’ color, flavor, and aroma. Soy sauce is a staple in most kitchens, and for a good reason. It can be used as a condiment or seasoning, with many different types.
Types of Soy Sauce
Japanese soy sauce is the most common type of soy sauce in the world and is usually made from soybeans. This soy sauce has a milder flavor than other types of soy sauce and is best for use in Asian cuisine.
Chinese black soy sauce is made from fermented black beans and has a deeper flavor than Japanese or regular soy sauces. It is best used in soups or stews where a more robust flavor is desired.
Chinese white soy sauce is also made from fermented black beans, but it has a slightly less intense flavor than Chinese black soy sauce. It can be used interchangeably with Chinese black soy sauce in most recipes.
Thai green curry paste contains lemongrass, galangal, kaffir lime leaves, chilies, and shrimp paste, giving it the characteristic Thai green color and flavorsome taste. Adding this paste at the end of cooking helps intensify the flavors without adding any additional saltiness or bitterness. Read also: Dark vs Light Soy Sauce
There are many different types of soy sauce, each with its unique flavor and purpose. Here are the most common varieties and what they’re used for:
- Chinese soy sauce is most commonly used in East Asian cuisine. It’s a fragrant and slightly salty soy sauce often used in sauces and pickles.
- Japanese soy sauce is made from fermented soybeans, has a slightly sweet flavor, and is used mainly in sushi and sashimi dishes.
- Korean soy sauce is similar to Chinese soy sauce but has a more robust flavor and less salt. It’s often used in Korean barbecue recipes.
- Vietnamese soy sauce is made from fermented shrimp paste, has a tangy taste, and is used primarily for dipping food items like spring rolls or Vietnamese noodles.
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