Cooking and Baking

soy sauces, dark v. light

OK, so I'm gearing up (at the SO's request) to tackle Ezra Klein's Kung Pao Tofu recipe and his posts talk about how in developing his sauce, using *both* dark and light soy sauces is key.

I'm long past the point of purchasing Kinkomans or the grocery store stuff. I get a nice (giant) bottle at H-Mart these days. But I have no idea if it's the dark or the light.

Anyone have definitive answers on lights/darks? And a stab-in-the-dark at which I already own?

Many thanks!


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