Savor the Sweetness: A Soy Glaze Recipe You Can't Resist! - Blend of Bites (2024)

FAQs

What is the difference between soy sauce and sweet soy glaze? ›

Soy sauce is often used in marinades, stir-fries, dipping sauces, and as a seasoning for soups and stews. Sweet soy sauce, also known as kecap manis, is a thick, dark, and sweet sauce that is made by adding palm sugar and other sweeteners to soy sauce.

Kikkoman® Sweet Soy Glaze infuses rich flavors into the juices of burgers, steak, poultry and seafood while giving meals an appetizing look. And, the flavor isn't limited to the meats either. Kikkoman® Sweet Soy Glaze makes a great addition to vegetables, finger foods and salad dressings too.

Yes, you can substitute hoisin sauce for teriyaki or sweet soy sauce in Chinese cuisine, but it will impart a different flavor to your dish. Hoisin sauce is a thick, flavorful sauce made from soybeans, garlic, vinegar, and various spices, giving a sweet and tangy taste with a hint of umami.

If you have a sweet tooth or you like Chinese, Thai or Japanese cuisine, chances are you'll love sweet soy sauce, also called kecap manis or ketjap manis.

Differences Between Teriyaki and Soy Sauce

While at first glance, teriyaki and soy sauce might look similar with their dark brown hues, their differences are quite significant: Flavor Profile: Soy sauce is predominantly salty with a hint of umami, while teriyaki sauce offers a balance of sweet and savory flavors.

Sweet soy glaze typically has a thicker consistency and a more intense sweetness compared to teriyaki sauce.

The short answer is it depends. “Soy sauce can be stored at room temperature,” Edwards says. “However, if you use it infrequently, it might be best to store it in the refrigerator to extend the quality.”

This condiment is made from a fermented paste of boiled black soybeans, roasted grain, salt, water, and Aspergillus wentii mold, to which palm sugar is added. The strong sweet taste is contributed by a generous amount of palm sugar — the sauce may contain up to 50 percent gula merah or gula jawa (palm sugar jaggery).

The harmonious combination and subtle balance of the five basic flavors of sweet, sour, salty, bitter and umami (savory) are what give Kikkoman Soy Sauce its delicious taste.

Mix brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ground ginger in a saucepan; bring to a boil. Reduce heat to medium-low and cook until reduced by half, about 30 minutes. Let glaze cool until thickened, at least 1 hour.

Which soy sauce is sweetest? ›

Dark Chinese Soy Sauce

Dark soy sauce is darker in color and less salty than its lighter counterpart. However, unlike Japanese dark soy sauce, Chinese dark soy sauce has a slightly viscous texture and is typically sweeter, due to the addition of sugar or molasses.

Coconut Aminos

A sauce made from fermented coconut sap, coconut aminos has an umami flavor profile that's similar to soy sauce. It's a little bit sweeter, but it's also lower in sodium (about 90 milligrams per teaspoon compared to 290 milligrams in soy sauce) and gluten free.

Here, the full-bodied umami characteristics of our original naturally brewed soy sauce meet a very special sweetness. The result? Kikkoman Sweet Soy Sauce - a true taste sensation. It gives foods like meat and vegetables an appetising glaze and is perfect for spicy or exotic dishes.

The word Shoyu originates from Japan and is a term widely accepted in Hawaii which refers to Soy Sauce.

Dark soy sauce is more commonly a marinade or glaze rather than a dipping sauce, since it's much more viscous than regular soy sauce.

Can I use soy sauce instead of kecap manis? Absolutely you can. You'll also need to add some sweetness so try with either honey, maple syrup or sugar in the ratios mentioned above.

There are two primary types of Japanese soy sauce, koikuchi shoyu (dark soy sauce) and usukuchi shoyu (light soy sauce), but there are three others, namely shiro shoyu (white soy sauce), tamari shoyu, and saishikomi shoyu (twice-brewed soy sauce).