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Usukuchi (薄口, 'thin taste'): Almost 14% of soy sauce production is usukuchi shoyu. [8] It is particularly popular in the Kansai region of Japan. It matures for less time than koichuchi [14] and is both saltier and lighter in color. It is paler due to the use in its production of amazake, a sweet liquid made from fermented rice.
Standard broth differs by region. Dark (koikuchi) soy sauce is added in eastern Japan, while light (usukuchi) soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. [1] More unusual variants include stir-fried yaki udon and curry udon made with Japanese curry.
Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce ( 沙茶酱 ) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
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Soy sauce. Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce; Dark soy sauce (老抽) – a darker-colored sauce used for color; Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces; Sweet bean sauce (甜面酱) – a thick savory paste
Bottled seasoning condiments at a store in Trinidad and Tobago. This is a list of brand name condiments.A condiment is a supplemental food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, [1] or in some cultures, to complement the dish.