THS Light Soy Sauce

Light soy sauce can be a promising ingredient when it comes to seasoning popular Asian dishes, according to experts. Professional chefs in popular Asian restaurants use light soy sauce to deliver the umami flavor in a number of stir-fry and braised dishes. In many cases, this ingredient is also used as a dip for dishes like dim sum.

To prepare the best tasting sushi and noodles, it is always advised that chefs use the light soy sauce and not the dark one. The mild umami flavor and sweetness of this sauce significantly improve the taste of the recipes and also ensure that the original flavors remain the same.

In terms of nutritional values, light and dark soy sauce are no different. But the lighter consistency of the light soy sauce shows that the number of calories is less, and so is the sweetness. However, both products should be consumed in moderate amounts because of the sodium in them.

Popular Asian restaurants tend to use the light soy sauce that is authentic and made from traditional processes. It must always give out the umami flavor that is the result of perfect fermentation of soy beans. Apart from these, the salt and sweet profiles of the light soy sauce must always be equally balanced.

Light soy sauce is used in an extended number of Asian recipes for the purpose of taste and flavor enhancement. Professional chefs in popular Asian restaurants use it to marinade a number of recipes to bring out the umami flavor. They also add it during cooking for many stir-fried and braised dishes. It is also used as a dip for a number of dishes as well.

In terms of nutritional value, there is no actual difference between the light and the dark soy sauce, but in terms of taste and flavors, there are some. The dark soy sauce is dark black in colour with rich umami flavor and consistency. It is just the opposite when it comes to the light soy sauce.