A salty, brown to black pungent sauce. It is brewed from fermented soya beans.
Use: Traditionally used in Chinese, Japanese and South- East Asian cooking. The Chinese soy sauce varies from dark to light and both are for cooking, but the lighter one is saltier, thinner and often used as a table condiment. Indonesian soy sauce (ketjap manis) is usually thick and sweet. Japanese soy sauce (shoyu) is lighter and used as a dip. When recipes require soy sauce with out any indication of which type, it usually means the light Chinese or Japanese kind.