Dark soy sauce is a deeply savoury and robust condiment commonly used in Asian cuisine. It is a vital component in many dishes, originating from China but widely adopted across other regional cuisines.
Best soy sauce
Made from soybeans, wheat, salt, and sometimes caramel for colour, dark soy sauce undergoes a longer fermentation process than its lighter counterparts.
This results in a thicker consistency, darker colour, and a more intense, concentrated flavour. It has a rich, salty flavour combined with sweet undertones and an umami base. For an even deeper umami hit, it is available with mushroom extract added to it.
Dark soy sauce is typically used in braising, stir-frying, and marinating, imparting a deep, caramelised hue to dishes. Its depth and complexity make it a staple in Chinese cooking. Its ability to tenderise and flavour meats, seafood, and vegetables makes it an indispensable ingredient in many recipes.