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Dark vs. Light Soy Sauce

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paulgardner Aug 28, 2006 02:06 PM

I made a teriyake marinade but used Premium Dark Soy Sauce (usually I use light soy sauce), will it make much of a difference...good or bad?

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  1. kare_raisu RE: paulgardner Aug 28, 2006 03:07 PM

    i think that contrary to popular belief --light soy sauce (usukuchi) is actually saltier than dark.

    1. Tom M of Durham NC RE: paulgardner Aug 28, 2006 03:15 PM

      Dark soy sauce has molasses in it, so presumably it will be a little sweeter and fuller bodied than light soy sauce. It probably won't be as salty as light soy sauce. Linda Bladholm's "The Asian Grocery Store Demystified" says dark soy sauce is ideal for marinades, so if she's right, you're in business!

      1. c
        cheryl_h RE: paulgardner Aug 28, 2006 03:22 PM

        Just watch your cooking more carefully, dark soy burns more quickly than light.

        1. designerboy01 RE: paulgardner Aug 28, 2006 05:15 PM

          Dark soy is used for coloring (e.g. Fried Rice). Light soy is usually saltier. There are many kinds of soy one for fish, one with ponzu, the list goes on. But for beginners its light or dark.

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            noahbirnel RE: paulgardner Aug 29, 2006 12:23 AM

            You can always read the ingredients lists and check the nutrition information. That gives a pretty precise picture of saltiness and sweetness for soy - sodium and carbohydrates.

            The terminology varies, though. Chinese soy sauces are "thin" (everyday) and "black" (colored with molasses). They are both equally salty.

            A Japanese soy called "light" will be lighter in color and saltier than another Japanese soy.

            An American soy called "light" will be less salty than another American soy.

            And I use them all interchangably, depending on my mood, and adjusting for saltiness by taste. Not very authentic.

            2 Replies
            1. re: noahbirnel
              designerboy01 RE: noahbirnel Sep 7, 2006 01:58 AM

              I don't think its true that light and dark are equally salty. Traditionally its not.

              1. re: designerboy01
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                noahbirnel RE: designerboy01 Sep 7, 2006 02:34 PM

                Thin - 1400 mg sodium / Tablespoon
                Black - 1390 mg sodium / Tablespoon

                (This is Koon Chun brand)

            2. t
              theSauce RE: paulgardner Aug 29, 2006 03:45 AM

              Yes, dark soy contains molasses and it's used mostly for marinades and coloring. Light soy is used in dips and stir-frys.

              As for your chicken goes, it will be just fine. If anything it will taste better. Just use a tad bit lower heat than usual when cooking.

              1. s
                scott123 RE: paulgardner Sep 7, 2006 08:38 AM

                It may taste good, but if you're looking for authenticity, dark soy sauce is bad. Teriyaki should be made with shoyu. Shoyu, a good grade of sake and some sugar.

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