Light Soy Sauce

Light soy sauce is a thin, reddish-brown liquid condiment used for seasoning. It delivers bright salinity and clean, brisk umami with a soy-forward aroma, and is commonly used to season stir-fries and noodles, marinate meats and tofu, and blend dipping sauces; typical retail styles include naturally brewed Chinese light soy and Japanese usukuchi.

Originating in China, soy sauce spread across East Asia and became a pantry cornerstone in Chinese, Japanese, and Southeast Asian cuisines. It is traditionally made by fermenting soybeans and wheat with koji, then brining, aging, pressing, and pasteurizing; lighter styles emphasize color control and a salty, clean finish.