What is a dark soy sauce?

Dark soy sauce, which is also called Lao, in China and koi-kuchi shoyu in Japan, is a version of soy sauce that has been in the age longer than light-or-or-em> Sheng -s that give it a robust taste, stronger and darker color. A certain amount of caramel and molasses is added to the dark soy sauce, balances a natural festival and generally gives it a milder and richer taste. It is used very commonly throughout Asia, but is especially popular in China and Japan and earns a note because the dominant type of soy sauce is commercially sold in Japan. Depending on the ground in which dark soy sauce is produced, it can have a unique and clear taste, from very sweet to mixing taste or corn starch. For the most part, a dark soy sauce is used and joined early in a bowl to make the flavors evolve to allow you to evolve to make it possible to evolve to develop tastes to allow flavor to allow tastes to develop,To allow flavor.

production of dark soy sauce begins just like light production or regular soy sauce with soybean fermentation. The difference is when beans can ferment for a longer period of time. In addition, the caramel can be added to help face saltiness, and molasses are added to amplify the consistency. In Japan, soy sauce is actually sweeter than in China. The Indonesian variety has added palm sugar, so much that some mixtures are almost half the palm sugar. You can also add corn starch or other thickeners to the sauce, so it becomes even denser, in which case the sauce can be called a strong soy sauce, although it is different from the spice of the same name.

One of the most important attributes of dark soy sauce is its deep color. When adding in moderation, it can darken the color of light foods such as rice. If it is added in large quantities, it can do all the foods in a bowl very deep, almost black color. The taste of the dark sauce is generally very balanced, rich andSalty, with heat from cooking, which allows it to develop sugars. However, if it is used in large volume or too long, the sauce may have undesirable bitterness.

In recipes, dark soy sauce can be added early as an aroma or color for a bowl. It can also be used as a marinade for vegetables or meat. In countries such as Indonesia, it is commonly considered to be an element in immersion of grilled or fried food sauces. Dark soy sauce is also an important ingredient in recipes for recipes with red cooking in Shanghai.