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Soy Sauce
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Soy sauce was invented by the Chinese approximately 3,000
years ago,
soy sauce is made from fermented soy
beans, wheat flour, water, and salt. The two
main types of
soy sauce are light and dark. As
the name implies, light
soy sauce is lighter in
color, and also more sweet than dark
soy sauce.
In Chinese cooking, it is used more often than
dark soy - always use light soy in a recipe
unless dark is specifically called for. Aged for
a longer period of time, dark
soy sauce is
thicker and blacker in color. It is also less
salty than light soy. It is used in certain
recipes to add color, and as a dipping sauce.
Storage: Store
soy sauce at room temperature.
Buy Soy Sauce
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