Dark soy sauce is a dark-coloured soy sauce used mainly for adding colour and flavour to dishes. It is richer, slightly thicker, and less salty than other types of soy sauce. Like regular soy sauce, it is used to flavor dishes, but more importantly, it’s used to darken the color of sauces, fried rice, noodles, etc. However, dark soy sauce actually has about 15% more sodium than regular/light soy sauce. Its mild sweetness offsets the saltiness, making it only seem less salty. There are many other varieties, such as Mushroom Flavored Dark Soy Sauce and Double Black Soy Sauce. Mushroom Flavored Dark Soy Sauce has a bit of extra mushroom flavor, which adds umami to dishes. While the Double Black Soy Sauce is basically soy sauce with added molasses, making it darker, thicker, and a bit sweet.
Avoid chemicals or preservatives as much as possible and go for the labels that contain very basic ingredients. The best-by date on the bottle should be a good year to two years out.
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