Made from fermented soya beans, salt, water and barley or wheat flour, soy sauce (or soya sauce) forms a basic ingredient in Chinese food cooking. There are many varieties of soy sauce that vary in consistency and strength of flavour.
1. Light soy sauce is quite thin and has a saltier flavour than dark soy sauce, which is thicker in consistency and richer.
2. Dark soy sauce is used throughout China and is a bit richer and thicker than the lighter varieties. It tends to have a chocolate brown color, and a pungent, rather than overly salty, flavor. Mushroom soy sauce is a dark soy sauce from China which adds straw mushroom essence to the sauce’s brew. It has a deep, rich flavor and can be used in place of other types of soy sauce in most recipes. It is especially nice as a table condiment where its unusual flavor can come through.