Light soy sauce

Light soy sauce is a liquid condiment made from the fermentation of soybeans, along with wheat, water, and salt. This "light" version is characterized by a less intense flavor and a lighter color compared to dark soy sauce, making it ideal for enhancing flavors without darkening the color of food.

Its origin dates back to the culinary traditions of East Asia, especially in countries like China and Japan, where soy sauce has been a fundamental element for centuries.

In cooking, light soy sauce provides a subtle, salty umami flavor, making it perfect for marinating meats, dressing salads, stir-frying vegetables, or enhancing soups and broths. Additionally, it contains small amounts of proteins and antioxidants derived from fermented soybeans, although its primary nutritional value is as a flavor enhancer.

Depending on the country in Latin America, light soy sauce may also be known as clear soy sauce, low-sodium soy sauce, or simply liquid soy. In any case, it is distinguished from dark soy sauce by its lower salt concentration and more transparent tone.