Dark soy sauce

Dark soy sauce is a fermented liquid condiment, originating from Asian cuisine, particularly popular in China. It is obtained from the fermentation of soybeans, roasted wheat, salt, and water, and is characterized by its darker color and more intense, slightly sweet flavor compared to light soy sauce.

This ingredient is essential in many recipes to provide a deep umami flavor, attractive coloration to dishes, and to enhance the taste of meats, stews, stir-fries, and marinades. Its texture is thicker and more viscous, making it ideal for glazes and dishes where a more pronounced and less salty flavor than regular soy sauce is desired.

Regarding its origin, dark soy sauce emerged in China and has spread to various Asian and global cuisines, becoming a staple in the pantry of any lover of oriental cooking.

Properties: In addition to its potent aroma and flavor, dark soy sauce contains natural antioxidants derived from fermentation and is low in calories. However, it is high in sodium, so it is recommended to use it in moderation.

In different Spanish-speaking countries in Latin America, this ingredient is also known simply as "salsa de soya", "salsa de soja oscura", or "salsa de soja negra".