The differences between light soy sauce, dark soy sauce and soy sauce are as follows: 1. Different colors: light soy sauce is lighter in color, reddish brown.

Dark soy sauce has added caramel color, making it very dark, tan and shiny.

Soy sauce is somewhere between light soy sauce and dark soy sauce.

First, let’s discuss light soy sauce.

The color of light soy sauce is relatively light, usually a reddish brown.

It is made from soybeans and wheat that have been fermented for a long time.

Next is Old Draw.

Caramel coloring is added during the production process of dark soy sauce, so it is very dark in color, showing a tan color and has a luster.

Finally there is soy sauce.

Soy sauce is somewhere between light soy sauce and dark soy sauce. Its color and taste are relatively average.

Soy sauce is also fermented during the production process, but compared to dark soy sauce, its fermentation time is shorter, so the color and taste are not as strong.

2. The taste is different: light soy sauce tastes saltier.

After eating the old soy sauce, it has a delicious and slightly sweet taste.

Soy sauce has the same saltiness as light soy sauce, but has a stronger umami flavor.

3. Different uses: Light soy sauce is used for seasoning. Because of its light color, it is often used in general stir-fries or cold dishes.

Dark soy sauce is generally used to color food, such as braised braised vegetables and other dishes that require coloring.

Soy sauce is between light soy sauce and dark soy sauce. It plays a seasoning role in dishes and has ideal color and taste.

First, let’s talk about the uses of light soy sauce.

Because light soy sauce is lighter in color, it is usually used to season dishes.

Light soy sauce has a fresh texture and moderate saltiness, making it ideal for use in general stir-fries or cold dishes.

Light soy sauce is a common choice when we want to maintain the original color and light taste of a dish.

It can enhance the umami flavor of dishes and add texture without overly changing the color of the dish.

Next is the use of dark soy sauce.

Dark soy sauce is mainly used to color food, and is especially suitable for use in dishes that require coloring, such as braised pork.

Due to the addition of caramel coloring to dark soy sauce, it is very dark in color and can give dishes a dark brown sheen.

At the same time, dark soy sauce will also bring a certain sweetness and bitterness to the dishes, making them taste richer.

By using dark soy sauce, we can make the dishes more attractive in appearance and texture, making the food more delicious.

Soy sauce is between light soy sauce and dark soy sauce, and plays a seasoning role in dishes.

Soy sauce is between reddish brown and tan in color and can add a certain color to dishes.

At the same time, soy sauce also has a moderate salty, sour and sweet taste, which can enhance the taste and flavor of dishes.

Therefore, in cooking, soy sauce is often widely used in various dishes, whether it is stir-frying, making soup or seasoning, it can achieve the desired effect.

4. Different production processes: Light soy sauce is a variety of soy sauce. It uses soybeans and flour as the main raw materials, is artificially added with seed koji, and is naturally exposed and fermented.

Dark soy sauce is based on light soy sauce, with caramel color added through a special process to make a rich soy sauce.

First, let’s take a look at light soy sauce.

Light soy sauce uses soybeans and flour as the main raw materials.

In the process of making light soy sauce, soybeans and flour are first mixed, and natural koji is added.

Zaneko is a mixture containing fermentation bacteria that promotes the fermentation process of soy sauce.

The mixture is then exposed to the elements for fermentation, usually over a longer period of time, to ensure that the soy sauce is fully fermented.

During this process, the soy protein in soy sauce is broken down into amino acids, giving soy sauce its rich flavor and umami flavor.

Finally, the soy sauce is naturally exposed and dried, giving it its specific flavor and texture.

Light soy sauce is characterized by its lighter color, light and fresh taste, and is suitable for seasoning and freshness.

Dark soy sauce is made on the basis of light soy sauce.

When making dark soy sauce, light soy sauce undergoes a special process that includes adding caramel coloring.

Caramel is a dark brown substance formed by a heated reaction of sugars, and it gives soy sauce its dark appearance.

When caramel coloring is added, the color of the soy sauce becomes very dark, a rich tan, and has a glossy finish.

Additionally, caramel adds a certain sweetness and bitterness to the soy sauce, giving it a richer taste.

Dark soy sauce is often used in dishes that require coloring, such as braised pork, to give the dish a deep color and rich texture.

The existence of these soy sauce types enriches the seasoning options in cooking, making the colors, flavors and textures of dishes richer and more diverse.

According to different needs and types of dishes, we can flexibly choose to use light soy sauce, dark soy sauce or soy sauce to obtain the best cooking effect.