“Soy sauce is a condiment made from fermented soybeans and can often be found in Asian cooking. It has an umami flavour which makes it great for seasoning a variety of foods. With so many different types and brands, it can be intimidating to know what to buy and how to use it. Soy sauce is a great ingredient to have in the pantry and can be used in a wide range of situations beyond Asian cooking.
Soy sauce has its roots in Chinese cooking. It is believed that soy sauce evolved from a meat based condiment made with various types of meat, vegetables or grain, a fermenting liquid, and salt. Due to the abundance of grains, the condiment type made from soybeans and wheat developed more rapidly. Eventually, this sauce was introduced to Japan where it developed its own processes.
Light soy sauce
Light soy sauce is lighter in color than its counterparts. It is saltier and thinner as well. This is the most common soy sauce used in Asian cooking and is best used to enhance flavours when cooking.
Note: Be careful to not confuse light soy sauce to mean that it is low in sodium. If you’re looking for low sodium soy sauce, it will be marked on the label clearly.”