This is not an exhaustive list. We took a look at the products readily available in our local Chinese supermarkets, but we certainly did not cover all types available in Asia, in countries like the Philippines, Korea , etc. where this ingredient is just as important.

That said, if you enjoy the flavor of a particular type or brand over another, you can use whatever floats your boat. That’s the beauty of home-cooking––you’re the boss! Buying & StoringThe concentration of flavors during this simmering process gives concentrated soy sauce a much bolder, richer taste compared to its regular counterpart. The flavors of roasted soybeans, toasted wheat, yeast, and salt are amplified and condensed into every drop. Just a small amount of concentrated soy sauce can provide a huge boost of savory depth to dishes. Types of Pearlriverbridge’s Concentrated Soy Sauce Swirl into noodle dishes, rice bowls, and stir-fries in place of regular soy sauce for added body and sheen. Concentrated soy sauce has become an increasingly popular product, adding intense umami flavor and versatile functionality to dishes and food manufacturing processes alike. As the world’s palate continues to expand and consumers seek bolder, more authentic Asian flavors, the demand for concentrated soy sauce is likely to grow steadily. Manufacturers will respond by developing innovative varieties and fusion flavors that use concentrated soy sauce as a base. Its efficiency for storage, transport, and precise flavor control also makes this product well-suited for large-scale food production applications. Whether used in a home kitchen or industrial facility, concentrated soy sauce is poised for a bright future as more cooks and food companies recognize its culinary potential.

Soy sauce is used in East and Southeast Asian cuisines. There are variations and while this article isn't exhaustive, I hope it covers a lot of territory for your needs. Here we go! Regular Soy Sauce In summary, concentrated soy sauce improves production efficiency, standardized flavors, and product innovation for food manufacturers. Its flexibility and intensity make it an ideal ingredient for industrial applications. La Choy is an example of a chemical soy sauce. As you can see from the list of ingredients, this is not a naturally brewed sauce. The ingredients in a naturally brewed soy should be: water, soybeans, salt, and wheat. Thin Soy Sauce (Thai): The Thai equivalent of Chinese light soy. Very versatile, used to add saltiness and flavor to stir-fries, marinades, dipping sauces, noodles, fried rice, etc.Light Soy Sauce (Chinese): The word for light soy sauce in Chinese translates to “fresh” soy sauce, as it is traditionally made from the first pressing of fermented soybeans. It is the most commonly used sauce in Chinese cooking. If our recipes call for “soy sauce,” we mean light soy sauce! Light Soy Sauce (Japanese): Unlike Chinese Light Soy Sauce (which is used all the time in Chinese cooking), Japanese cooks generally use Japanese Light Soy sparingly. It’s thinner than the more common Japanese Dark Soy Sauce, with a saltier flavor, and it seasons foods without changing the color.