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Question on old thread: "Dark Soy sauce"

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The original thread:

http://www.bbq-brethren.com/forum/showthread.php?t=235890

OK. Gonna give this a try, but I have a question:

"Dark" Soy Sauce. Everything I can find says that "Regular" Soy sauce is "Dark". For example, from Epicurious:
And here's another wrinkle: Dark Japanese soy sauce is what's most available and used, even if the bottle isn't labeled as such, which it usually isn't, Roberts said. For example, Kikkoman's regular Traditionally Brewed Soy Sauce is a dark soy sauce.
http://www.epicurious.com/ingredients/how-to-buy-soy-sauce-like-a-pro-article

Is this correct? I checked a couple of places and could not find Dark Soy sauce, only Light and regular.

Keep looking?
 
I don't know but when I think of dark soy sauce I usually think of Tamari.
 
Dark Soy Sauce

This is what I use. Found locally at Asian markets.

[ame="https://www.amazon.com/Kwong-Hung-Seng-Sauce-Sweet/dp/B0000D17OX"]Amazon.com : Kwong Hung Seng Sauce (Sweet Soy Sauce) : Gourmet Sauces : Grocery & Gourmet Food[/ame]
 
Dark soy sauce is different than most you can find at regular grocery stores. This is what you want. I get this brand at an Asian market near my home. Been using it for years.
BTW it is half the cost that Amazon wants.

[ame="https://www.amazon.com/Kimlan-Lou-Chau-Sauce-Dark/dp/B002PAG386"]Amazon.com : Kimlan Lou Chau Soy Sauce (Dark Soy) - 20 oz. : Fermented Soy Sauce : Grocery & Gourmet Food[/ame]
 
Cowboy and NeoTrout have you on the right track here. The soy sauce sold in asian markets is different from supermarket stuff .
 
Yup, dark soy is thicker, more salty and has complex flavors. Very different than Kecap Manis (thick and sweet) or Tamari (which is gluten free).

The picture in the link you have is the same brand (Pearl River Bridge) I generally find in my local Asian market.
 
Thanks for all the responses. I can see that many of the resources I've looked at may not be entirely correct. I'll hold off on this recipe until I have a chance to hit an Asian Supermarket and find something that specifically says "Dark", and go from there.

I am going to make sure I sample the regular and the dark side by side and see how big of a difference there is.
 
Yes, we accidentally picked up some dark soy sauce (it was next to the light at Asian market). My wife and I didn't know what to do with it so we decided to use it to marinade the chicken before we stir fried it. OMG! Now we buy it all of the time.

The light soy sauce found in Asian markets is also not of the light in calories or salt like in the grocery stores. It is lighter in color and is kind of salty, we use it to make fried rice, its delicious.

An Asian market can really open your world. Just don't get lost in the soy sauce aisle. Yes, I said aisle, there are that many varieties and brands.
 
Try Bourbon Barrel Foods soy sauce, they age it in old Kentucky whiskey barrels, and grow the wheat in the Bluegrass state too. It's the best I've ever found and I'm a big soy sauce fan.
 
My Mother-in-Law showed me an easy trick to determine what is dark soy sauce and light soy sauce. When you pick the bottle up and tilt it and then bring it back to vertical if the sauce leaves a noticeable film on the glass that is dark soy sauce. If it quickly runs back down and the glass returns back to a clear state that is light soy sauce. I do this all the time at Chinese restaurants that have unmarked bottles of soy sauce on the table. I prefer to cook and season my meals with light soy sauce but there are times when you require dark.
 
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