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Soy Sauces

A guide to different types of soy sauce, when to use each, and what's available in Pardubice.

Types

Type Also called Flavor profile Best for Notes
Light soy sauce Regular soy sauce, η”ŸζŠ½ (shΔ“ng chōu) Salty, clean, thin Seasoning during cooking, marinades, dipping The default "soy sauce" -- if a recipe just says "soy sauce", use this
Dark soy sauce θ€ζŠ½ (lǎo chōu) Less salty, slightly sweet, thick Color and body in braises, fried rice Adds deep brown color; use sparingly -- a little goes a long way
Tamari β€” Rich, slightly thicker than light soy Dipping, finishing, gluten-free cooking Japanese style, usually wheat-free -- check label if coeliac
Kecap manis Sweet soy sauce Very sweet, thick, molasses-like Indonesian dishes, glazes, satay More syrup than sauce -- not interchangeable with regular soy
Low-sodium soy sauce β€” Same as light but less salt When you want soy flavor without as much sodium About 40% less sodium than regular

Buying in Pardubice

  • Supermarkets (Kaufland, Tesco): usually carry Kikkoman light soy and possibly tamari
  • Asian section in larger stores: may have dark soy sauce and kecap manis
  • Prague trip or online order: needed for specialty brands (Lee Kum Kee, Pearl River Bridge)

Storage

  • Unopened: shelf-stable for years
  • Opened: refrigerate to preserve flavor -- lasts 6+ months in fridge
  • Dark soy sauce and kecap manis can crystallize if stored too cold -- room temperature is fine for these

Substitutions

Need Don't have Substitute
Dark soy sauce β€” Light soy + pinch of brown sugar + dash of molasses
Kecap manis β€” Light soy + brown sugar (2:1 sugar to soy), reduce to syrup
Tamari β€” Light soy sauce (contains wheat, but works flavor-wise)