Label
All
0
Clear all filters

Dark Soy Sauce

Appears in
My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About
Used mainly for cooking or marinades, dark soy is less salty, but needs heat to bring out the flavour. It’s made the same way as light soy, but is mixed with molasses and aged for longer. It shouldn’t be used for dipping sauces or recipes where it isn’t heated.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title