Dark soy sauce

In Chinese cuisine, dark soy sauce (Chinese: 老抽; pinyin: lǎo chōu) 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.[1][2][3] As the Chinese name lǎo chōu (lit. 'old extract') suggests, it is also aged longer.[2] It is often sweetened by adding molasses or other sweetening agents.[1][2] Dark soy sauce is often used in stews, stir-fries, and sauces.[2] It is used in dishes requiring colours, such as red cooked dishes.[4]

This article is about Chinese dark soy sauce. For other dark-coloured soy sauces, see Soy sauce.
Dark soy sauce
TypeSoy sauce
Place of originChina
Associated cuisine

Name
Chinese names
Mandarin
Chinese老抽
Literal meaningold extract
Hanyu Pinyinlǎo chōu
Bopomofoㄌㄠˇㄔㄡ
Wade–Gileslao3 ch'ou1
Yale Romanizationlǎu chōu
IPA[làʊ.ʈʂʰóʊ]
Cantonese
Traditional Chinese老抽
Yale Romanizationlóuh chāu
Jyutpinglou5 cau1
IPA[lo̬u.tsʰɐ́u]

The Chinese word lǎo chōu (Chinese: 老抽), meaning "old extract", is shortened from the word lǎo tóu chōu (simplified Chinese: 老头抽; traditional Chinese: 老頭抽), meaning "old man extract".[5] It contrasts with shēng chōu (Chinese: 生抽) or "raw extract", usually referred to as "light soy sauce" in English sources.[5]

Dark Soy Sauce Substitutes

Dark soy sauce is a thick, dark-colored, and slightly sweet soy sauce that is commonly used in Asian cooking. But, If you don't have dark soy sauce on hand, there are some substitutes that you can use:

  1. Tamari: Tamari is a soy sauce originating in Japan. It is made from fermented soybeans and has a darker color and richer flavor than traditional soy sauce. Tamari is gluten-free, as it is made without wheat, which makes it a popular choice for people with gluten intolerance or celiac disease. It is commonly used as a dipping sauce for sushi, sashimi, and tempura, or as a seasoning for soups, stews, and stir-fries.
  2. Hoisin sauce: Hoisin sauce is a thick, sweet, and savory sauce that is commonly used in Chinese cuisine. It can be used as a substitute for dark soy sauce but is sweeter and less salty.
  3. Light soy sauce: Light soy sauce is the most common substitute for dark soy sauce. It has a similar flavor but is not as thick or sweet.
  4. Worcestershire Sauce: Worcestershire sauce is a condiment that originated in England. It is made from a blend of vinegar, molasses, sugar, salt, onions, garlic, tamarind, and other spices. The sauce has a complex, savory flavor and is commonly used as a marinade for meats, as a flavoring for soups and stews, or as a topping for steaks and burgers. Worcestershire sauce is also a key ingredient in the famous Bloody Mary cocktail.

See also

References
  1. Spiegel, Alison (8 April 2014). "Are You Using The Right Soy Sauce? Here's How To Find Out". HuffPost. Retrieved 15 September 2018.
  2. Fuller, Janet Rausa (2 November 2015). "The ultimate guide to soy sauce". Fox News. Retrieved 15 September 2018.
  3. Yadav, Nikita (2023-01-11). "Dark Soy Sauce Substitute: 9 Best Alternatives". Retrieved 2023-03-21.
  4. Parkinson, Rhonda (26 February 2018). "7 Popular Types of Soy Sauce". The Spruce Eats. Retrieved 15 September 2018.
  5. Hu, Shiu-ying (2005). Food plants of China. Hong Kong: The Chinese University Press. p. 34. ISBN 962-201-860-2. Retrieved 15 September 2018.
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