Transforming Regular Soy Sauce into Light Soy Sauce A Simple Guide

Soy sauce, an essence of Chinese cuisine, is made from fermented soya beans or wheat for months, and gives a salty, umami flavour to food and adds alluring colors. It is a staple condiment in many kitchens, while light soy sauce is different from regular soy sauce, its color is lighter than regular soy sauce, reddish brown, and it has a strong aroma.

Some people ask "how to make light soy sauce" or "how to make light soy sauce from regular soy sauce". As a professional soy sauce manufacturer, Jolion Foods shows the secret of soy sauce and light soy sauce.

How to make light soy sauce from regular soy sauce

If you're looking for a lighter alternative that still packs a punch of flavor, making your own light soy sauce from regular soy sauce is a simple and cost-effective solution. To begin the transformation process, you will need a few key ingredients and tools - a bottle of regular soy sauce, a clean glass container with a lid, a fine-mesh strainer, and a small saucepan.

• First, pour the desired amount of regular soy sauce into the glass container. If you prefer a milder taste, you can dilute the soy sauce with a small amount of water.

• Next, bring the soy sauce to a gentle simmer over low heat in the saucepan. Stir occasionally to prevent the sauce from burning or sticking to the bottom of the pan. Simmering the soy sauce will help evaporate some of the water content and concentrate the flavors, resulting in a lighter and more refined taste.

• Then, after simmering for about 10-15 minutes, remove the saucepan from the heat and let the soy sauce cool to room temperature. Once cooled, strain the soy sauce through a fine-mesh strainer to remove impurities and solid particles, ensuring a smooth, clear consistency.

• Last, transfer the strained soy sauce back into the glass container and store it in the refrigerator for at least 24 hours to allow the flavors to meld and develop further. During this resting period, the soy sauce will continue to mature, enhancing its depth of flavor and aroma.

Of course, there is another simple method: Add pure water into regular soy sauce gradually, and continue stirring it until the flavor and saltiness are to your liking.

How to make light soy sauce in a sauce manufacturer?

The main processes of regular soy sauce and light soy sauce are the same. However, soy sauce manufacturers like Jolion Foods add a food-grade colourant during the production of regular soy sauce.

The process is:

• Soak the soybeans until they soften

• Add fungi and bacteria to initiate fermentation

• Add roasted wheat, barley, or any other grain to get a unique flavor

• Lastly, add salt brine and allow it to brew for some time

• Brewing can take several months for enhanced flavor

At the end, regular soy sauce has a low amino acid content, while light soy sauce has a high amino acid content, enhancing its umami flavor.

Read Also: How to make soy sauce?

Conclusion

By following this guide, you can elevate your cooking experience and customize the flavor profile of your dishes with homemade light soy sauce. Experiment with different ratios and simmering times to tailor the intensity of the sauce to your liking, and savor the satisfaction of creating a versatile and flavorful condiment from scratch.

If you are looking for soy sauce to elevate the flavors of your dishes to new heights, try Jolion Foods' soy sauce. Not only does our light soy sauce enhance the taste of your dishes, but it also offers health benefits. Made with natural ingredients and free from artificial additives, our soy sauce is a wholesome choice for health-conscious consumers. It is low in sodium and rich in essential amino acids, making it a flavorful and nutritious addition to your diet.

Experience the difference that JOLION Foods Light Soy Sauce can make in your culinary creations. Try it today and taste the difference for yourself. Elevate your dishes, elevate your taste, with JOLION FoodsLight Soy Sauce.