You’ve probably come across two common types of soy sauce: dark soy sauce and light soy sauce. In general, dark soy sauce is the one commonly used, while light soy sauce has a rarer impression. Personally, I always use light soy sauce for sushi, but for everything else, I feel like dark soy sauce works just fine (＾＾; However, do you know the actual differences between them? To be honest, I wasn’t quite sure myself. Are there effective ways to use them or differences in their components? In this article, we’ll delve into the differences between these two soy sauces, starting with their ingredients.
About Soy Sauce Ingredients
Light soy sauce tends to appear somewhat translucent compared to dark soy sauce. You might have wondered if it’s diluted just because it’s called “light” (＾＾). Let’s take a closer look at the differences in their ingredients.
Ingredients in Dark Soy Sauce
Firstly, about 70% of the ingredients in dark soy sauce are water. The remaining 30% consists of protein, carbohydrates, and ash. The protein and carbohydrate portion mainly comes from soybeans and wheat (＾＾). In the case of dark soy sauce, soybeans and wheat are used in a 1:1 ratio. The unique umami and color of soy sauce come from the soybeans (^-^)h. Dark soy sauce was developed during the Edo period and became widely used in the Kanto region for dishes like udon, grilled mackerel, and bonito.
Ingredients in Light Soy Sauce
Next, let’s examine the ingredients in light soy sauce. The components are the same as dark soy sauce: protein, carbohydrates, and ash. However, in light soy sauce, rice is also used in addition to soybeans and wheat. Furthermore, light soy sauce has a higher salt concentration and a shorter fermentation period than dark soy sauce. As a result, it has a lighter color, and its umami and aroma are more subdued. Why is that so? Well, there’s a reason why dark soy sauce was preferred in the Kanto region. It’s because the main ingredients in Kanto cuisine were foods like mackerel and bonito, which have strong odors. Therefore, the strong umami and aroma of dark soy sauce suited the local cuisine. On the other hand, light soy sauce made its major debut in Kyoto in the mid-18th century. Kyoto cuisine relied heavily on kombu dashi (kelp broth) and emphasized preserving the natural flavors of ingredients. Thus, a mild-flavored soy sauce with less aroma was needed. People who have lived in both Kanto and Kansai regions may have noticed that Kansai udon has a lighter color compared to Kanto udon (＾＾). This difference can be attributed to variations in broth preparation, soy sauce usage, and dashi (broth) differences.
Types of Soy Sauce
Let’s take a brief break here to introduce the different types of soy sauce. In this article, we’ve been discussing the differences between dark soy sauce and light soy sauce. These two soy sauces make up about 95% of the soy sauce used in Japan. But what about the remaining 5%? In fact, there are three more rare types of soy sauce in Japan, and we’ll introduce them here.
Tamari Soy Sauce
Tamari soy sauce is made primarily from soybeans, with very little wheat. It’s commonly used in the Chubu region, centered around Aichi Prefecture, and is suitable for dishes like sashimi, grilled rice cakes, and senbei. It’s also used in tofu dishes, egg dishes, grilled fish, and sukiyaki, making up about 2% of the total domestic production.
Shiro Soy Sauce
Shiro soy sauce is essentially the opposite of tamari soy sauce. While tamari is mainly made from soybeans, shiro soy sauce uses steamed wheat as its primary ingredient. True to its name, it has a clear, almost transparent appearance. Shiro soy sauce, like tamari, has a lower protein content, and it’s used in dishes like udon broth, oden, and clear soups. It’s also used as a secret seasoning in high-end kaiseki cuisine. Shiro soy sauce is even rarer, accounting for less than 1% of total domestic production.
Saikoshi-mi Soy Sauce
Saikoshi-mi soy sauce, as the name suggests, undergoes a double brewing process. In other words, it’s brewed twice, resulting in a darker color and a rich, slightly thickened taste. It’s sometimes referred to as “amarillo soy sauce” or “sashimi soy sauce” and is believed to have originated in Yamaguchi Prefecture. However, it comes with a much higher price tag, typically 2 to 5 times more expensive than regular dark soy sauce. It’s excellent for enhancing the flavors of sashimi and sushi. Saikoshi-mi soy sauce makes up about 1% of the total domestic production.
Differentiating Between Dark Soy Sauce and Light Soy Sauce
Now, let’s get back to discussing how to differentiate between dark soy sauce and light soy sauce and when to use them. By now, you might have already sensed the subtle distinctions (＾＾). The key difference between light soy sauce and dark soy sauce boils down to whether you are preparing dishes typical of the Kanto region or the Kansai region. Dark soy sauce contains a higher concentration of soy sauce-specific umami components. However, its strong flavor can sometimes overpower the dish’s aroma and natural color. Light soy sauce, on the other hand, has fewer umami components and a higher salt content. It’s more versatile when you want to preserve the natural flavors of the ingredients. Let’s look at some specific examples:
Dishes that Use Light Soy Sauce
- Chawanmushi (savory egg custard)
- Osumashi (clear soup)
- White fish simmered in soy sauce
- Kizami udon (thinly sliced udon noodles)
- Vegetable simmered dishes
And more. When dark soy sauce is used in these dishes, they tend to become significantly darker (＾＾). Additionally, the natural flavors of the ingredients are less pronounced.
Dishes that Use Dark Soy Sauce
- Nikujaga (beef and potato stew)
- Tanuki udon (udon with tempura bits)
- Yakitori (grilled chicken skewers) sauce
- Soba dipping sauce
And more. Dark soy sauce is more versatile but is generally recommended for dishes where you want to emphasize the umami of the soy sauce. Therefore, many people prefer to use light soy sauce for dishes like tamagoyaki (rolled omelet) (＾＾).
In Conclusion
The major difference between dark soy sauce and light soy sauce is their color, not their salt content. In fact, in terms of saltiness, light soy sauce is saltier than dark soy sauce. When deciding which one to use, consider the primary ingredient of your dish.
- Do you want to highlight the umami of the soy sauce?
- Do you want to preserve the aroma of the ingredients?
If you want to bring out the soy sauce’s umami, go for dark soy sauce. If you want to emphasize the natural flavors of the ingredients, opt for light soy sauce. That’s the basic rule (^-^)h. We’ve summarized the differences in a simple table for your reference. In fact, light soy sauce is saltier than dark soy sauce.
