Soy sauce is one of the most important ingredients in Chinese cookery. It is made from a mixture of soya beans, flour and water, which is fermented and then aged for several months. It is a thin, brown liquid and has a distinctive salty flavour. There are two types of soy sauce, dark soy sauce and light soy sauce.
Light soy sauce has a saltier flavour than the dark version and as its name suggests it is lighter in colour.
Dark soy sauce is aged for longer than light soy sauce and has a darker, almost black colour. It is slightly thicker than light soy sauce.
Uses: In a wide variety of Oriental-style dishes. Light soy sauce is ideal for adding to soups, dips, seafood and vegetable dishes. Use dark soy sauce in heartier dishes such as beef, duck, chicken or pork recipes.
To store: Keep in a cool, dark place for up to 1 year.
To use: Sprinkle a few drops into savoury dishes and adjust the seasoning to taste before adding any more or use according to your recipe.