There is no single best soy sauce, since light and dark soy sauce do different jobs. Light soy sauce (Pearl River Bridge, Lee Kum Kee) is the everyday seasoning sauce, salty and thin. Dark soy sauce is thicker, sweeter, and used mainly for colour and depth in braises and fried rice. Most kitchens need both, not one bottle to cover everything.
Soy sauce bottles look similar on a UK supermarket shelf, but the contents vary a lot. This guide covers the difference between light and dark, which brands to look for, and what to avoid.
Light soy sauce vs dark soy sauce
Light soy sauce is thinner, saltier, and lighter in colour. It is the one to reach for when seasoning a stir fry or dipping sauce. Dark soy sauce is thicker and sweeter, often with added caramel or molasses, and is used in smaller amounts mainly to add colour and a rounder, slightly sweet depth to dishes such as braised pork or fried rice.
Brands worth buying in the UK
Lee Kum Kee and Pearl River Bridge are both widely stocked in UK supermarkets and Asian grocers, and both make a reliable light and dark soy sauce. Kikkoman is the most common Japanese style option, milder and slightly sweeter, and works well if a recipe calls for Japanese soy sauce specifically rather than Chinese.
What to check on the label
- Naturally brewed rather than chemically hydrolysed. Naturally brewed soy sauce lists soybeans, wheat, salt, and water, and little else.
- Whether it is labelled light or dark, since recipes usually specify one or the other.
- Sodium content if you are cooking low salt, since brands vary noticeably.
Soy sauce types compared
| Type | Colour and body | Best for |
|---|---|---|
| Light soy sauce | Thin, pale brown | Everyday seasoning, dipping sauces |
| Dark soy sauce | Thick, near black | Colour and depth in braises, fried rice |
| Kikkoman (Japanese style) | Medium, balanced | Japanese recipes, milder dishes |
| Low sodium soy sauce | Thin, pale | Reduced salt cooking |
FAQ
Can I use light and dark soy sauce interchangeably?
Not really. Light soy sauce is for seasoning, dark soy sauce is for colour and a sweeter depth. Swapping one for the other changes both the taste and the look of the dish.
Is Kikkoman the same as Chinese soy sauce?
No. Kikkoman is Japanese style, milder and slightly sweeter than most Chinese light soy sauces such as Pearl River Bridge.
Is tamari a good soy sauce substitute?
Yes, for anyone avoiding wheat. Tamari is brewed mainly from soybeans and works well in most recipes calling for light soy sauce.
How long does soy sauce last once opened?
Most bottles keep well for around a year in a cool cupboard, thanks to the salt content. Check the label for the specific brand.
Building a stir fry pantry? See our what is hoisin sauce guide next, or head to the chicken chow mein recipe to put light and dark soy sauce to use together.
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- Light soy sauce. An everyday bottle for seasoning and dipping.
- Dark soy sauce. For colour and depth in braises and fried rice.
