What is it?
It’s that brown stuff. Everybody loves it!
Is it essential?
Is it easy to get hold of?
Yes it’s everywhere. Japanese soy sauce is the best, I like the brand Kikkoman. But you can use any type, especially if you don’t make Japanese food that often.
Are there different varieties?
These are the main types:
DARK SOY SAUCE
Dark brown and full of flavour. This is the best for most dishes.
LIGHT SOY SAUCE
Lighter brown and saltier. Good for when you don’t want your food to change colour.
TAMARI SOY SAUCE
I like this variety. It usually contents little or no wheat and so is good for gluten-free diets.The flavour is stronger and the consistency is more viscous. Best eaten with sashimi but can be used like normal soy sauce.
It’s just less salty.
Can you substitute it?