The differences are as follows:

1. Different production methods:

Light soy sauce is made from soybeans and flour and extracted after fermentation.

Dark soy sauce is a thicker soy sauce with caramel added to light soy sauce. Dark soy sauce must be heated to high temperatures before it can be eaten.

2. Different colors:

The color of light soy sauce is lighter, reddish brown.

Dark soy sauce is dark brown in color due to the addition of caramel.

3. Different tastes:

The light soy sauce is delicious and slightly sweet.

The taste of dark soy sauce is also relatively strong. Food cooked with dark soy sauce will be salty and a little sweet. Therefore, after adding dark soy sauce, other seasonings must be added as appropriate. Moreover, dark soy sauce will darken the color of food. If you don’t often use dark soy sauce, you should pay attention to the amount. If you add too much dark soy sauce, the color of the food may be too dark.

4. Usage:

The color of light soy sauce is relatively light, the bean aroma is obvious, and it has salty and umami flavors. Light soy sauce can be used to season general cooking dishes. Light soy sauce can be used to make stir-fries, cold dishes, etc. Light soy sauce also contains salt, so it is not advisable to add too much, otherwise it will make the food too salty.

Light soy sauce does not have much coloring function, so if it is vegetable food and you want to maintain the original color of the food, you can use appropriate light soy sauce, and if you need something with a stronger taste and darker color Dishes are not suitable for seasoning with light soy sauce.

Dark soy sauce is usually used to color food, such as braised dishes.