Light soy sauce, often labeled simply as "soy sauce," is a thinner, saltier, and all-purpose variety of soy sauce, primarily known as sheng chou.
While the name "light" might suggest a milder flavor or lower sodium content, it actually refers to the color and the fact that it's generally the first extract from the soybean brewing process. Ironically, light soy is often saltier than dark soy sauce.
Here's a breakdown:
- Name: Also known as sheng chou (生抽).
- Flavor Profile: Salty, umami, and relatively thin in consistency.
- Production: Typically the first draw from the soy sauce brewing process.
- Usage: Used as an all-purpose seasoning in stir-fries, marinades, and dipping sauces. It's great for adding a salty, savory flavor without significantly darkening the color of a dish.
- Comparison to Dark Soy: Unlike dark soy sauce (lao chou), which is aged longer and often contains added molasses for sweetness and color, light soy is brighter in color and saltier. Dark soy is used more for braising and adding a rich, dark color to dishes.
In essence, when you see "light soy sauce," think of it as your go-to, everyday soy sauce for general seasoning and flavor enhancement.
