Soy Sauces

Soy sauce is the fermented juice of soy beans and is a staple of Chinese and Japanese cooking. Light soy, labelled Superior Soy, is used in most cooking and is saltier than dark soy. Dark soy, labelled Soy Superior Sauce, is used mostly for braising. It is much stronger and maltier, with a thick pouring consistency. Japanese soy is dark in colour, with an intense but clean flavour. Kecap manis is a rich soy sauce used in Indonesia and Malaysia; it is sweetened with palm sugar, and flavoured with star anise and garlic.