Pearl River Bridge Superior Dark Soy Sauce, 500 ml

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Pearl River Bridge Superior Dark Soy Sauce, 500 ml

Pearl River Bridge Superior Dark Soy Sauce, 500 ml

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Light Soy Sauce (Chinese): The word for light soy sauce in Chinese translates to “fresh” soy sauce, as it is traditionally made from the first pressing of fermented soybeans. It is the most commonly used sauce in Chinese cooking. If our recipes call for “soy sauce,” we mean light soy sauce!

Around 1200 (Lian Cang Period of Japan), Jue Xin, another Japanese bonze learned in Jin Shan Temple in China. There he mastered the traditional sauce brewing technology of that Temple. When he returned to Japan, he founded Xing Guo Temple in Ji Zhou You and taught his neighbours the sauce brewing technology. In this way, along history witnessed the spreading of soy sauce brewing technology in Japan.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. Examples of Chinese light soy sauce products on the market are Kimlan Soy Sauce, Pearl River Bridge Superior Light Soy Sauce, Lee Kum Kee Premium Soy Sauce, Haitian Superior Light Soy Sauce, and Wan Ja Shan Soy Sauce. In the photo below, see the bottles for these different brands. Some bottles say “light” while others don’t.

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. Mix with spices and sweeteners as a glaze or dipping sauce base for meats and dumplings. Solidified Soy Sauce: 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. Thin Soy Sauce (Thai): The Thai equivalent of Chinese light soy. Very versatile, used to add saltiness and flavor to stir-fries, marinades, dipping sauces, noodles, fried rice, etc.

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. The most common types available in the U.S. are Japanese and Chinese. However, we’ve also included some common Southeast Asian kinds:

Among them, Pearl River Bridge, an esteemed brand, is beloved for its variety of concentrated soy sauces. Their repertoire consists of two main types: In this article, we’ll talk about the many different types available today, geographic origin, and differences! Store it in a cool, dry, dark place like your pantry or cupboard. No need to refrigerate. Substitutions The Koon Chun is intensely darker. Lee Kum Lee is elegant with a touch of sugar; it's sometimes sold at regular mainstream supermarkets. Made in Taiwan to fit the island nation's cuisine, the one on the far right is sweeter than others. The availability and range of premium soy sauces depends on where you shop. Gluten-Free Soy Sauce

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.

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