Light soy sauce, an essential condiment in Asian cuisine, is a key component for seasoning and flavouring many dishes. It is made from soybeans, wheat, water, and salt, then brewed and fermented.
Light soy sauce is characterized by its thinner consistency and lighter colour compared to its dark counterpart. Beyond the light / dark division in soy sauce, there are also big differences between Japanese and Chinese soy, both in terms of method of production and flavour.
The primary purpose of light soy sauce is to enhance and balance flavours, adding a savoury and salty element to dishes.
Light soy sauce is typically used in stir-fries, marinades, dressings, and dipping sauces. Its versatility allows it to complement both meats and vegetables, contributing depth and umami richness to the overall taste.