Japanese food may require USUKUCHI SOY SAUCE in place of the standard Japanese soy sauce. USUKUCHI Soy Sauce is a light-colored soy sauce, however, it has more salt per serving than standard soy sauce. It's often utilized in dishes that don't need the color to turn to darker (chicken as well as white meat fish for instance.).
If you're looking for a lower-sodium soy sauce look for ones that say "less salt"," "milder," or "lite" soy sauce (GREEN labels from Kikkoman as well as Yamasa brand names). Certain Japanese cookbooks recommend "light soy sauce" and typically, they refer to japanese soy sauce 10. However, it is recommended to look up your cookbook or recipe to confirm that they are not referring to lower-sodium soy sauce.
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In addition, there is an additional fact: Chinese cuisine makes usage of "light" (or "thin") soy sauce as well as "dark" (or "black") soy sauce. Chinese thin or light soy sauce is identical to Japanese normal soy sauce (but also, it's not a low sodium soy sauce). Chinese darker soy sauce can be described as sweeter and thicker (than the regular Japanese soy sauce and Chinese lighter soy sauce) It is also no alternative to it.
If a recipe requires "light" soy sauce make sure to figure out the source first, whether it's a Japanese or Chinese recipe. When it's Chinese, "light soy sauce" is Chinese light (also known as thin) soy sauce (oftentimes you can replace it by using a Japanese ordinary soy sauce such as Kikkoman and Yamasa). In the event that the dish is Japanese, it's likely to be Usukuchi soy sauce.
However, it's best to check to confirm if the recipe calls the use of low-sodium soy sauce. (It's likely that the recipe will actually require the low-sodium version of soy sauce since all you'd need reduce your regular amount of soy sauce.)