What Is Soy Sauce?
Soy sauce is a fermented condiment made from soybeans, wheat, salt, and water. It adds savoury, umami depth to dishes and is a staple across Chinese, Japanese, Korean, and Southeast Asian cuisines. Despite looking similar, different types vary significantly in flavour, colour, and best use.
The Main Types of Soy Sauce
Light Soy Sauce
The everyday go-to for most Asian cooking. Despite its name, light refers to the colour and consistency, not the salt content – light soy is actually saltier than dark. It has a thinner texture, bright reddish-brown colour, and clean savoury taste that won't overpower a dish or darken its colour. Use it for stir-fries, dipping sauces, marinades, and seasoning.
Shop LEE KUM KEE Premium Light Soy Sauce 500ml →
Dark Soy Sauce
Dark soy sauce is aged longer and has molasses or caramel added, giving it a thicker, richer consistency and a deep mahogany colour. It has a slightly sweeter, less salty taste than light soy. Mainly used for colour and body in braised dishes, red-cooked meats, and noodles like pad see ew. Use sparingly alongside light soy – it colours food quickly.
Shop LEE KUM KEE Premium Dark Soy Sauce 500ml →
Sweet Soy Sauce (Kecap Manis)
A thick, syrup-like Indonesian soy sauce sweetened with palm sugar. Much sweeter and less salty than other types. Widely used in Indonesian and Malaysian cooking – think nasi goreng, satay glazes, and grilled dishes. It is not a like-for-like substitute for regular soy sauce.
Mushroom Soy Sauce
A dark soy sauce infused with dried shiitake mushrooms during brewing, adding an extra layer of earthy, umami flavour. Used in the same way as dark soy, it works particularly well in vegetable dishes, soups, and anywhere a deeper savoury note is welcome.
Gluten-Free Soy Sauce (Tamari)
Traditional Japanese tamari is brewed with little or no wheat, making it suitable for those avoiding gluten. It has a richer, smoother, and slightly less salty taste than standard light soy. A good all-purpose substitute in most recipes – check the label to confirm it is certified gluten-free.
Shop LEE KUM KEE Gluten Free Light Soy Sauce 250ml →
Sushi Soy Sauce
A lighter, milder soy sauce developed specifically for dipping sushi and sashimi without masking the delicate flavour of fresh fish. Often slightly sweeter and lower in sodium than standard light soy. Best kept for dipping rather than cooking.
Quick Comparison
| Type | Colour | Saltiness | Best For |
|---|---|---|---|
| Light | Reddish-brown | High | Stir-fries, marinades, dipping |
| Dark | Deep brown/black | Medium | Braising, colour, noodles |
| Sweet (Kecap Manis) | Very dark | Low (sweet) | Indonesian dishes, glazes |
| Mushroom | Deep brown | Medium | Vegetables, soups, umami boost |
| Gluten-Free / Tamari | Brown | Medium–high | Gluten-free cooking & dipping |
| Sushi | Light brown | Low–medium | Dipping sushi & sashimi |
Which Should You Buy?
If you are only buying one bottle, light soy sauce is the most versatile starting point for everyday Asian cooking. Add a dark soy sauce when you want richer colour and depth in braised or stir-fried dishes. For gluten-free households, tamari covers both roles well.