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Light Soya Sauce

Also Known As : Sheng chou


Taste Profile

Light soy sauce tastes salty.

Usage Tips

  1. It is widely used in cold appetizers, stir-fry dishes, soups, stews, dipping sauces, and marinades.
  2. It is also paired with dark soy sauce, to add color to a dish, if needed.
  3. It’s used for seasoning as well as for dipping.
  4. Once opened, light soy sauce can be stored in a cool, dark place for up to 6 months.


Light doya sauce is a thin, reddish-brown liquid condiment made from fermented soybeans and wheat. It is one of the most crucial ingredients in Chinese cooking. It is used for enhancing the flavor of any dish. The common ingredients used to make a light soy sauce is soybeans, wheat, water and salt. Adding light soy sauce alone can be very strong and salty for any dish, but adding a little dark soy sauce can result in beautiful color and perfect seasoning. While some people believe that the word light soy sauce is used to refer to the lesser sodium used in the soy sauce, this is never the case. The light name is used to refer to the consistency and colour of soy sauce. This sauce is saltier than the dark soy sauce counterpart.

Selection Guide

Read the label very carefully before buying soya sauce. The main ingredients should be just soybeans, wheat, water and salt.

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”