Soy Sauce

Soy sauces are made from fermented soybeans, wheat, yeast, salt, and sugar. There are two main types of soy: light and dark. Light, or thin, soy has a light, clear brown color and is the saltier of the two, but is lighter in flavor. It is used in dips and combined with other sauces, vinegar, and strong-tasting aromatics such as scallions. Dark, or black, soy is rich and thick and is frequently used to make braising liquids. It has a deeper aroma and darker color that gets absorbed by the poultry or meat being braised. Light and dark soy sauces are often used together in marinades. When cooked in a dish they are usually used in conjunction with other ingredients such as rice wine, chicken stock, or sugar.