Differences between light and dark soy sauce

How to become a soy sauce expert

Soy sauce isn't just a staple of Asian cuisine—it's also great for seasoning European dishes. Its versatility and unique umami flavour have made it incredibly popular. But navigating the world of soy sauces can be tricky. Japanese or Chinese, light or dark, naturally brewed or not... Find out what sets them apart.

How production influences the taste and quality of soy sauce

Shoyu is the general term for Japanese-style soy sauces made from fermented soybeans, wheat, salt and water. Kikkoman Naturally Brewed Soy Sauce is one of these traditional  Japanese varieties, produced using a complex brewing process. Months of fermentation give it its rich reddish-brown colour and a uniquely full-bodied flavour. Over 300 different flavour notes can be detected—from fruit and vanilla to coffee and whisky.

Chinese soy sauces, whether light or dark, are quite different from shoyu. They're typically produced in a short time and often contain additives. Kikkoman Soy Sauce, by contrast, is made according to a time-honoured recipe using just four ingredients.

Another key difference: Kikkoman Naturally Brewed Soy Sauce takes several months to produce, while non-brewed soy sauces are ready in just a few weeks. And instead of using beneficial micro-organisms to break down the soy protein—as in the natural brewing process—non-brewed soy sauces rely on hydrochloric acid.

Light and dark soy sauce

Light soy sauce is commonly used in stir-fries, clear soups and dressings. Kikkoman Soy Sauce is ideal for this.

Dark soy sauce is often used to add colour to dishes and to season hearty stews and meat dishes. It's also great as a glaze for grilled or braised dishes and for adding depth to sauces. Again, Kikkoman Soy Sauce works beautifully here.

If you prefer something a little sweeter, try Kikkoman Sauce for Rice. It offers the sweetness you’re looking for—WITHOUT lots of additives. Chinese dark soy sauces, on the other hand, frequently contain caramel colouring to give them their dark appearance. In general, non-brewed soy sauces rely on corn syrup, colourings and flavour enhancers to give them their colour, taste and aroma—ingredients that Kikkoman deliberately avoids.

Whether light or dark—if a soy sauce is produced quickly with artificial additives, it lacks depth of flavour. The rich flavour of Kikkoman, however, develops over time through the natural brewing process.

Other types of soy sauce

Recognising quality

The label on a soy sauce bottle tells you the essentials at a glance:

Conclusion

Naturally brewed Japanese soy sauce enhances the flavour of your food without overpowering it—making it a great alternative to salt. Even a few drops too many won’t ruin your dish. With other soy sauces, you have to be much more careful.

The better the quality, the more suitable the soy sauce is for cooking, seasoning at the table or serving as a dip—for example with sushi. And, as mentioned above: Kikkoman Soy Sauce can be used in place of light or dark varieties, making it perfect for a wide range of dishes.