Pearl River Bridge Superior Dark Soy Sauce, 500 ml

Product Information

But some of our recipes call for “light soy sauce,” while others call for just “soy sauce,” and still others call for “dark soy sauce.” When using soy sauce, it’s important to promptly close the lid tightly after each use. Exposure to oxygen can cause the development of off-flavors and aromas. Closing the lid creates a protective seal against contamination. Light Soy Sauce (Japanese): Unlike Chinese Light Soy Sauce (which is used all the time in Chinese cooking), Japanese cooks generally use Japanese Light Soy sparingly. It’s thinner than the more common Japanese Dark Soy Sauce, with a saltier flavor, and it seasons foods without changing the color. For the most part, Japanese and Korean soy sauces are interchangeable. They are both darker and slightly sweeter than Chinese-style light soy sauce. Kikkoman is a great brand, and we’ll use it when cooking Japanese dishes or enjoying sushi, but we’ll rarely (if ever) use it for Chinese cooking.

Soy sauce is probably the most important condiment across Asia. It acts as a seasoning, as well as a color enhancer, darkening the color of dishes to a rich amber. Y ou’ll use it in stir-fries, sauces, soups, braises, fillings, noodle dishes, dumplings, and more. It's hard to buy soy sauce at an Asian market because there are so many. At regular supermarkets, the brands are limited but you may be confused by shoyu, tamari, light soy sauce, and low-sodium soy sauce. Then there are gluten-free and soy sauce-like condiments. Mushroom Flavored Dark Soy Sauce (Chinese): Dark soy sauce that has been flavored with mushrooms, used to add umami to dishes. PRB Soy Sauce can be used for a variety of functions in cooking. Some remmish food can be more soaked or cooked with soy sauce so as to make the dish savory and more colorful with sauce red. Sauce red is different from eatable coloring in that it is purely natural without any toxic elements. Sauce red not only makes food more attractive but also make people stomachic. According to research statistics, soy sauce contains a series of nutritional elements, such as sugar protein, aminophenol, fat, enzyme, Vitamin B1, Vitamin B2, niacin, sulfate, phosphate, calcium and phosphorus. PRB Soy Sauce is delicious and savory as a condiment, and at the same time is nutritional. From Ancient Chinese Books Concentrated soy sauce has become an increasingly popular product, adding intense umami flavor and versatile functionality to dishes and food manufacturing processes alike. As the world’s palate continues to expand and consumers seek bolder, more authentic Asian flavors, the demand for concentrated soy sauce is likely to grow steadily. Manufacturers will respond by developing innovative varieties and fusion flavors that use concentrated soy sauce as a base. Its efficiency for storage, transport, and precise flavor control also makes this product well-suited for large-scale food production applications. Whether used in a home kitchen or industrial facility, concentrated soy sauce is poised for a bright future as more cooks and food companies recognize its culinary potential.Selection tips: Imported Japanese and Korean soy sauce tends to taste the best. For example, Kikkoman soy sauce made in Japan tastes more refined than US-made Kikkoman. Excellent organic shoyu is also exported abroad. Raw, unpasteurized nama shoyu is fabulous too. Not all sauces are created equal. There are naturally brewed/fermented ones, which is what you want to look for, and then there are chemical versions, which you should stay away from.

The most common types available in the U.S. are Japanese and Chinese. However, we’ve also included some common Southeast Asian kinds: Around 1200 (Lian Cang Period of Japan), Jue Xin, another Japanese bonze learned in Jin Shan Temple in China. There he mastered the traditional sauce brewing technology of that Temple. When he returned to Japan, he founded Xing Guo Temple in Ji Zhou You and taught his neighbours the sauce brewing technology. In this way, along history witnessed the spreading of soy sauce brewing technology in Japan. On our blog, “Light Soy Sauce” does NOT refer to low sodium, which can be especially confusing, since some brands like Kikkoman and La Choy have applied the word “light” or “lite” to their low sodium products in the past. The concentration of flavors during this simmering process gives concentrated soy sauce a much bolder, richer taste compared to its regular counterpart. The flavors of roasted soybeans, toasted wheat, yeast, and salt are amplified and condensed into every drop. Just a small amount of concentrated soy sauce can provide a huge boost of savory depth to dishes. Types of Pearlriverbridge’s Concentrated Soy Sauce The difference is that the premium soy sauce is the first batch extracted from the fermentation process. Additional ingredients are then added and fermented further to create subsequent batches that are slightly less flavorful than that initial batch.

Swirl into noodle dishes, rice bowls, and stir-fries in place of regular soy sauce for added body and sheen. La Choy is an example of a chemical soy sauce. As you can see from the list of ingredients, this is not a naturally brewed sauce. The ingredients in a naturally brewed soy should be: water, soybeans, salt, and wheat. Examples of Chinese light soy sauce products on the market are Kimlan Soy Sauce, Pearl River Bridge Superior Light Soy Sauce, Lee Kum Kee Premium Soy Sauce, Haitian Superior Light Soy Sauce, and Wan Ja Shan Soy Sauce. In the photo below, see the bottles for these different brands. Some bottles say “light” while others don’t. Dark Soy Sauce (Japanese): Used more often than Japanese light soy sauce. Kikkoman’s All-purpose Naturally Brewed Soy Sauce is a Japanese dark variety. Don’t confuse Japanese dark soy sauce with Chinese Dark Soy Sauce!

Maggi is popular with many Asian cooks and the bottle in the center is made in China. The one in the tall plastic squeeze bottle is made in Vietnam. It's so ubiquitous that some people in the country consider it as soy sauce; the flavor is lighter than the Chinese variety. PRB Soy Sauce is made of refined North-east China yellow beans, which are selected, soaked and then steamed & boiled in high pressure. The steamed yellow beans are mixed with flour and yeast. The mixture will be sent to yeast groove for ventilated ferment. The above whole process will be monitored & controlled by automatic system and computer system. After 48 hours, the matured sauce yeast is gained. This sauce yeast will be put into sunning pot with salty water for hundred-day brewing. The whole brewing process is completely natural without any artificial temperature control. Nutritional Facts The reduction process removes water content, decreasing volume and weight. This makes concentrated soy sauce cheaper to transport in bulk.Ever found yourself savoring a sushi roll or dipping into a delicious stir-fry and wondered about that magic ingredient that brings it all together? That’s the alchemy of soy sauce, a staple in Asian markets and worldwide kitchens alike. Mix with additional ingredients like sesame oil, chili oil, vinegar, garlic, ginger to create customized dipping sauces. If our Chinese recipes call for “soy sauce,” “regular soy sauce,” or “light soy sauce,” we are always referring to Chinese light soy sauce (shēng chōu, 生抽). It is generally thinner and lighter in color than the familiar (Japanese) Kikkoman you may have seen on dining tables at sushi restaurants and takeout joints. (We’ll get to the differences between Chinese and Japanese soy sauce later in this article.) The flavor of low-sodium is different than that of regular (light/thin) soy sauce. In my recipes, simply cut the regular soy sauce used by one-third (33%) or one-quarter (25%); add water to make up the difference. If you're used to the flavor of low-sodium soy sauce, use it! Dark Soy Sauce To maximize shelf life, concentrated soy sauce should be stored in a cool, dark place away from direct sunlight. Like many condiments, light and heat can cause the flavors to degrade over time. An ideal storage location is a kitchen cabinet or pantry.

Low Sodium Soy Sauce: Regular brewed soy sauce with about 40% of the salt removed, depending on the brand.Mix with spices and sweeteners as a glaze or dipping sauce base for meats and dumplings. Solidified Soy Sauce: Seasoned Soy Sauce (Chinese): A Chinese light soy sauce with added seasonings––usually a bit of sugar and Disodium guanylate (an MSG-like flavor enhancer) or MSG . Often labeled as “seasoned for seafood.” Selection tips: Look for the tall dark bottles and brands such as ABC and Cap Bango. Indonesian sweet soy sauce that has no preservatives or additives has better, more complex flavors. Sweet Soy Sauce/Kecap Manis (Indonesian): A sweetened, seasoned variety from Indonesia that’s flavored with sugar, galangal, and other aromatics. It’s the go-to seasoning for Indonesian cooking.