Dark sauce

Dark soy sauce is a concentrated and thick sauce commonly used in Asian cuisine to add flavor, color, and a slightly sweet and salty touch to dishes. It is primarily made from fermented soybeans, sugar, and other ingredients that may vary by region or recipe. Its dark color and deep umami flavor make it ideal for stir-fries, stews, marinades, and as a condiment for meats and vegetables.

The origin of dark soy sauce is found in Chinese cuisine, where it is a staple in the preparation of traditional dishes. Over time, its use has spread to other Southeast Asian cuisines, adapting to various local recipes and tastes.

Among its properties, its richness in amino acids from the fermentation of soybeans stands out, which provides an intense and complex flavor. It is also a source of minerals like sodium, so it is recommended to use it in moderation.

In different Spanish-speaking countries, dark soy sauce may be known by other names or related terms such as dark soy sauce, black sauce, or simply dark soy, adapting to the local vocabulary.