Differences in ingredients... soy sauce, sesame oil

[Nunya Bidnits]

What is the difference when a recipe calls for light soy sauce as opposed to
soy sauce? Sometimes it's labeled "light" such as Pearl River Bridge,
Superior Light Soy Sauce, but other times there is no "light" label. Is
there enough of a difference that I need to be concerned about it when
following recipes?

I recently bought a bottle of Kyoto brand "Japanese Toasted Sesame Oil."
Usually what I buy is just labeled "Pure Sesame Oil". The only difference I
can see is that the price of the former was quite a bit better than the
latter, $2.89 for a 16oz bottle at a large asian market. This is notably
cheaper per ounce than the large cans (brand name escapes me now) available
at Restaurant Depot. It's not sesame "flavored" oil, which I never buy.

MartyB in KC

[Dan Logcher]

Nunya Bidnits wrote:
> What is the difference when a recipe calls for light soy sauce as opposed to
> soy sauce? Sometimes it's labeled "light" such as Pearl River Bridge,
> Superior Light Soy Sauce, but other times there is no "light" label. Is
> there enough of a difference that I need to be concerned about it when
> following recipes?

I believe the Light soy has been diluted with water, and therefore has less
sodium. I like the Pearl River Bridge light soy. I used to use Superior
Light soy, but switched a few years back. I have a bottle sitting on my desk
in front of me. I no longer use regular soy for any recipe, but you may
want to use it if the recipe calls for it. I wouldn't concern yourself
unless you're trying to mimick a certain flavor.

> I recently bought a bottle of Kyoto brand "Japanese Toasted Sesame Oil."
> Usually what I buy is just labeled "Pure Sesame Oil". The only difference I
> can see is that the price of the former was quite a bit better than the
> latter, $2.89 for a 16oz bottle at a large asian market. This is notably
> cheaper per ounce than the large cans (brand name escapes me now) available
> at Restaurant Depot. It's not sesame "flavored" oil, which I never buy.

I like the toasted sesame oil better, much more of a sesame flavor than
the regular oils. I use Kodoya brand..

--
Dan

[blake murphy]

On Wed, 30 Dec 2009 16:48:10 -0600, Nunya Bidnits wrote:

> What is the difference when a recipe calls for light soy sauce as opposed to
> soy sauce? Sometimes it's labeled "light" such as Pearl River Bridge,
> Superior Light Soy Sauce, but other times there is no "light" label. Is
> there enough of a difference that I need to be concerned about it when
> following recipes?
>

i think 'light' (not 'lite,' or reduced sodium) is the default, if you
will, for soy sauce, as opposed to 'dark':

<http://en.wikipedia.org/wiki/Soy_sauce#Chinese_soy_sauce>

your pal,
blake

[Nunya Bidnits]

I'll look for that next time. I couldn't tell the difference between the
Kyoto brand and the non toasted Ty Ling brand.

[ia...@notcox.net]

Dan Logcher wrote:
> Nunya Bidnits wrote:
>> What is the difference when a recipe calls for light soy sauce as
>> opposed to
>> soy sauce? Sometimes it's labeled "light" such as Pearl River Bridge,
>> Superior Light Soy Sauce, but other times there is no "light" label. Is
>> there enough of a difference that I need to be concerned about it when
>> following recipes?
>
> I believe the Light soy has been diluted with water, and therefore has less
> sodium. I like the Pearl River Bridge light soy. I used to use Superior
> Light soy, but switched a few years back. I have a bottle sitting on my
> desk

Actually, light soy is saltier than dark soy. "Lite" soy might be less
salty, however. Fuschia Dunlop's recipes often use both.

ian

[Stormmmee]

i am no epeert but its really a matter of taste, try a couple of varaints
and stick with what tastes best to you, i like the salt in the regular soy
but have used lite and it works fine for most recipes, Lee

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