The 5 Must-Know Soy Sauce Varieties

Chances are, you've come across soy sauce in one form or another. Whether served alongside sushi at a Japanese restaurant or used in dishes like Korean Japchae, soy sauce is a staple ingredient enjoyed worldwide. Its origins trace back thousands of years, with many cultures putting their unique spin on it.

Soy sauce is made from a blend of soybeans, wheat, salt, and a fermentation agent, often koji—a type of fungus. While these basic ingredients are common, the exact ratios and methods differ across soy sauce varieties, creating distinct flavors. For instance, in my family, we use a milder, umami-rich thin soy sauce, different from the bolder Japanese styles.

Soy sauce comes in many forms, each with its own regional variations. Below are some of the most common types you might encounter in your culinary journey.

Traditional Soy Sauce

When a recipe calls for soy sauce, it usually refers to the standard variety, also known as koikuchi shoyu. This commonly found soy sauce has a rich, salty umami flavor and a thin consistency, making it perfect for both cooking and as a table condiment.

Light Soy Sauce

Light soy sauce, also known as thin soy sauce, is more delicate and lighter in color compared to its darker counterparts. While it’s predominantly used in Chinese and Thai cuisines, it can also be found in Japanese recipes, typically as an ingredient for cooking rather than as a condiment. Don’t confuse it with light-sodium soy sauce.

Dark Soy Sauce

Dark soy sauce is one of the most frequently used soy sauce varieties in recipes. If you’re thinking of substituting it with another type, be aware that doing so will alter the flavor and texture of your dish. Dark soy sauce is aged longer, giving it a rich, slightly sweet flavor and a thick, molasses-like consistency.

Sweet Soy Sauce

Sweet soy sauce, which can often be used in place of dark soy sauce (depending on the brand), has a richer, sweeter flavor and darker color. It’s typically thicker and more intense, thanks to the addition of a sweetener like caramel or molasses. Aside from its unique taste, sweet soy sauce is also known for deepening the color of noodles, meats, and rice dishes.

Tamari

Although tamari isn’t technically classified as a soy sauce, it belongs to the same family. It’s a byproduct of the miso fermentation process and contains the same basic ingredients as soy sauce, but without wheat, making it a great gluten-free alternative for those with dietary restrictions.

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