J. Kenji López-Alt - How to choose the right soy sauce
Kenji explores different soy sauce varieties, focusing on Japanese and Chinese types. Japanese soy sauces include dark soy sauce (kuchi), used for general seasoning, and light soy sauce (usukuchi), which is lighter in color but saltier and used in soups and broths. Amakuchi is a sweet version of usukuchi. Higher-end soy sauces are traditionally fermented for better flavor. White soy sauce, made with more wheat, offers a delicate taste. Flavored soy sauces like cherry blossom or mushroom are less common. Liquid Aminos, not true soy sauces, are hydrolyzed vegetable proteins. Tamari, similar to soy sauce but often gluten-free, is made with more soybeans. Chinese soy sauces differ, with dark soy sauce used for coloring and light soy sauce for seasoning. Japanese soy sauce is versatile, fitting between Chinese light and dark varieties. Southeast Asian soy sauces include Filipino, which is sweeter and darker, and Indonesian, which is thick and sweet, ideal for dishes like fried rice.
Key Points:
- Japanese soy sauces include dark (kuchi) and light (usukuchi), with usukuchi being saltier and used in soups.
- Amakuchi is a sweet version of usukuchi, while higher-end soy sauces are traditionally fermented for better flavor.
- White soy sauce is made with more wheat and has a delicate flavor; flavored soy sauces are less common.
- Liquid Aminos are not true soy sauces but are hydrolyzed vegetable proteins; Tamari is often gluten-free.
- Chinese soy sauces include dark for coloring and light for seasoning; Japanese soy sauce is versatile for both.
Details:
1. 🥢 Exploring Japanese Soy Sauces
- Japanese Shou is a regular dark soy sauce used for a variety of purposes, including dipping sushi and seasoning food.
- Usukuchi soy sauce is lighter in color but is generally saltier and stronger in flavor compared to dark soy sauce.
- Usukuchi is made with a higher proportion of wheat, unlike regular soy sauce which has a different composition.
- Tamari soy sauce, which is typically gluten-free, has a richer and thicker consistency, making it suitable for dipping and as a finishing sauce.
- Shiro soy sauce, known for its pale color, is used when a lighter touch is desired in dishes, preserving the color of the ingredients.
2. 🍬 Sweet and Fancy Soy Sauces
- Usukuchi soy sauce, commonly used in Kai cuisine in Japan, though not as prevalent as dark soy sauce, is ideal for seasoning soups, ramen broth, and tamako Gohan (egg rice).
- Amakuchi is a sweet variant of usukuchi soy sauce, which includes added sugar to balance saltiness.
- Usukuchi soy sauce is lighter in color and saltier in taste compared to dark soy sauce, making it suitable for dishes where color should not overpower the ingredients.
- Examples of amakuchi usage include glazing for grilled meats and as a dipping sauce for sushi, enhancing the natural sweetness of the dish.
3. 🟤 Understanding Liquid Aminos and Tamari
- High-end soy sauces are fermented using traditional processes, resulting in better flavor compared to mass-market options.
- White soy sauce contains a higher proportion of wheat and undergoes shorter fermentation, giving it a delicate flavor.
- Flavored soy sauces, such as cherry blossom or mushroom varieties, add unique tastes but are not commonly used.
- Liquid Aminos are made from hydrolyzed vegetable protein and can be derived from soy, coconut, or wheat, offering qualities similar to soy sauce but through different fermentation processes.
- Nutritionally, liquid aminos are typically lower in sodium compared to traditional soy sauces, making them a healthier option.
- Liquid aminos and soy sauces are used differently in cuisines; soy sauces are more traditional in Asian dishes, while liquid aminos are popular in health-conscious cooking.
4. 🇯🇵 Japanese vs. Chinese Soy Sauces
- Recipes mentioning 'light soy sauce' may refer to Japanese usukuchi or low sodium soy sauce, leading to potential confusion.
- Usukuchi is a Japanese light soy sauce, while low sodium soy sauce is often labeled as 'light' in other contexts.
- Tamari, similar to soy sauce but with a higher soybean ratio, is suitable for the gluten intolerant and can replace regular soy sauce in recipes.
- Japanese soy sauces tend to be lighter and sweeter, making them suitable for dishes that require a subtle flavor.
- Chinese soy sauces often have a stronger, saltier taste, ideal for robust dishes like stir-fries.
- Usukuchi soy sauce is used in Japanese cooking for its lighter color and less intense flavor, making it perfect for delicate dishes.
- Tamari is often used in gluten-free cooking as it typically contains little or no wheat.
5. 🇨🇳 Chinese Soy Sauces Explained
- Chinese soy sauces are available in dark and light varieties, each serving distinct roles in cooking.
- Dark soy sauce is primarily used as a coloring agent in Chinese cuisine, appreciated for its thick texture and slightly sweet taste, ideal for enhancing the appearance of dishes.
- Light soy sauce is preferred for seasoning, particularly in stir fries, and is often combined with dark soy sauce to achieve the desired flavor and color in recipes.
- Japanese soy sauce (shoyu), especially koikuchi, is versatile and sits between Chinese light and dark soy sauces, making it a practical choice if only one soy sauce is available.
- For comprehensive culinary versatility, it is beneficial to stock both Chinese and Japanese soy sauces to accommodate different recipes and cooking styles.
- Examples of dishes: Chinese dark soy sauce is used in red-braised pork, while light soy sauce is essential for authentic Chinese stir fries.
6. 🌏 Southeast Asian Soy Sauces
- Filipino soy sauce, known as 'toyo', is sweeter and darker, closely resembling Chinese dark soy sauce but with a saltier taste. It is a staple in Filipino cuisine, often used in marinades and as a dipping sauce, notably in dishes like adobo.
- Indonesian soy sauce, referred to as 'kecap manis', is characterized by its sweet, thick, syrup-like consistency, making it ideal for providing a caramelized flavor to dishes such as Indonesian fried rice (nasi goreng) and satay. Its sweetness comes from the addition of palm sugar, differentiating it significantly from other regional soy sauces.
- Both sauces exemplify the adaptation of soy sauce to local tastes and culinary traditions in Southeast Asia, highlighting the region's ability to infuse traditional Asian condiments with unique flavors and textures.