Скачать или смотреть Dark soy sauce is not for seasoning

What is the purpose of dark soy sauce in Chinese cookery? It’s often misunderstood? please do not mistake it with light soy sauce. How are they made? 🫘 1. Base Fermentation (for Both)
• Soybeans + wheat are steamed/roasted.
• Inoculated with Aspergillus oryzae (koji mold).
• Mixed with brine and fermented for months (sometimes a year!).
• The first pressing = naturally brewed soy sauce.

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🌟 2. Light Soy Sauce (生抽, shēng chōu)
• First pressing → thin, fresh, salty.
• No caramelisation → lighter color.
• Think of it as the “extra virgin” soy sauce.

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🌑 3. Dark Soy Sauce (老抽, lǎo chōu)
• Fermented longer → deeper, mellow flavor.
• Caramel/molasses added → rich color + hint of sweetness.
• Thicker, less salty, more complex.

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⚖️ 4. Key Difference
• Light soy = salt + sharp flavor
• Dark soy = color + depth

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✅ In short:
• Light soy = “pure extraction, seasoning base.”
• Dark soy = “aged, caramelized, for richness + color.”

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