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Pearl River Bridge Superior Dark Soy Sauce, 500 ml

£9.9£99Clearance
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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. 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! At a Japanese market, you’ll see light soy sauce (usukuchi shoyu) which is not low sodium, but rather light in color. In fact, Japanese light soy sauce is saltier than its dark counterpart. There are also high-end shoyu for sushi too, such as the little squat bottle in the photo. General rule of thumb: if it is a Chinese brand of naturally brewed soy, and it does not say “dark” on it, it is light soy! Dilute your concentrated soy sauce proportionally with a 1:6 ratio of water, and voila, you have yourself some regular liquid soy sauce!

Concentrated soy sauceis a byproduct of this brewing process, offering unique, robust flavours found in no other liquid condiment. 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 Concentrated and solidified soy sauces offer versatility beyond just adding saltiness to dishes. Their concentrated, intense flavors open up many possibilities for creative usage. There are two simple approaches here: 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.” With some creativity, concentrated and solidified soy sauces can do a whole lot more than just saltiness. Their intense umami and luscious texture open up many possibilities in the kitchen.We’ll also focus on light soy sauce, a term we use interchangeably with “soy sauce” or “regular soy sauce” in our recipes. It’s the type we turn to most often in our pantry, with the most versatility when it comes to Chinese cooking. What Is Soy Sauce? 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 Chemical Soy Sauce (i.e. fake soy sauce): Not naturally brewed or fermented; made with a chemical process involving hydrolyzing soy protein (hard to explain what that is without a chemistry degree), corn syrup and caramel coloring. You’re more likely to find these at regular supermarkets than in Asian stores. Don’t buy them!

Add a teaspoon or two directly to soups, braises, or stir-fries right at the end for a mega punch of umami flavor. A little bit goes a long way. That said, if you enjoy the flavor of a particular type or brand over another, you can use whatever floats your boat. That’s the beauty of home-cooking––you’re the boss! Buying & Storing 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. This is not an exhaustive list. We took a look at the products readily available in our local Chinese supermarkets, but we certainly did not cover all types available in Asia, in countries like the Philippines, Korea , etc. where this ingredient is just as important.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. Mix with a 1:6 ratio of waterto dilute it into a regular or light soy sauce substitute. This allows control over the saltiness level.

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. Soy Sauce is such an essential ingredient in so many dishes, it’s hard to find a substitute for it. If you have a gluten allergy, gluten-free soy sauces and gluten-free tamari can be found relatively easily these days. Selection tips: A little darker than regular Chinese-style soy sauce, Kikkoman soy sauce is a good all-around soy sauce, especially if you're shopping at a regular supermarket. Pearl River Bridge is very good, especially its Gold Label or Premium Label which has been aged a bit longer. Amoy and Lee Kum Kee are terrific too. Some soy sauce, particular ones from Taiwan, have a sweetness due to sugar being in the formulation. Soy sauce from China and Hong Kong have a saltier finish because there's usually no sugar involved. Light" soy sauce is not low in sodium but rather light in color. It’s saltier and thinner in consistency than dark soy sauce (see below). Sometimes regular light soy sauce is called thin soy sauce.In ancient times, soy sauce was called sauce juice. The term Soy Sauce first occurred in Zun Sheng Ben Jian by Gao Lian of Ming Dynasty as "when it is used, pour a bowl of oil, and then add soy sauce, vinegar and some sugar…" 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.

Concentrated Soy Sauce(Paste form), which holds a richness distilled from soybeans that’s hard to match. I keep them in my pantry, where it's cool, dark, and dry. If you're concerned, refrigerate the bottle. Some of the ones I've written about here have been aged through my negligence and they still taste great! Gluten-free La Choy soy sauce is readily available at many supermarkets and its flavor is like a cross between regular soy sauce and Maggi seasoning sauce (see below). Soy sauce is a familiar ingredient even to Western cooks these days. It holds a special place of importance in our list of 10 Essential Chinese Pantry Ingredients , and is truly essential to not just Chinese cooking, but Asian cooking in general. For the most part, Japanese and Korean soy sauces are interchangeable. They are both darker and slightly sweeter than Chinese-style light soy sauce.

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Solidified soy sauce, consider adding a little experimentation to the mix. Throw in some salt, starch, or any additives of your choice, and you’ve got yourself a brand-new flavor concoction! More About How to Use Concentrated Soy Sauce in Cooking Concentrated Soy Sauce: After the liberation of China, Chinese government wanted to make soy sauce more popular and common in people’s daily life. The Government organized a lot of well-known workshops and experts together and invested a large amount to build soy sauce factories. The traditional technology has improved to produce much better soy sauce with large quantity. From then on, Chinese Soy Sauce becomes famous in the whole world. Among them, Pearl River Bridge, an esteemed brand, is beloved for its variety of concentrated soy sauces. Their repertoire consists of two main types:

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