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Dark Soy Sauce

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By Ken Hom

Published 1998

  • About
This sauce is aged for much longer than light soy sauce, hence its darker, almost black colour. Known in Chinese markets as ‘soy superior sauce’, it is slightly thicker and stronger than light soy sauce and is more suitable for stews. Although it is used less than light soy, it is important to have some on hand. It keeps indefinitely in the cupboard.

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