Light soy sauce

No. “Light” describes its thinner texture and lighter colour compared with dark soy sauce; it can still be very salty. Look for a reduced-salt version if you want less salt.

Add a small splash towards the end, tossing it through the hot ingredients so it seasons them without scorching on the pan. For a marinade, mix it with ginger, garlic and a little oil before adding the food.

It seasons fried rice, noodle dishes, stir-fries and Chinese-style dipping sauces. Its thin texture makes it useful when you want a savoury, salty flavour without the darker colour of dark soy sauce.

Keep the bottle tightly closed in a cool, dark cupboard. Refrigeration can help preserve its flavour, especially if you use it slowly, but it is not essential.

Tamari is a close-tasting substitute, though it may be less salty; many versions are gluten-free, but check the ingredients if that matters to you. Coconut aminos are another option, with a sweeter, milder flavour.

Traditional light soy sauce is made from soya beans and commonly includes wheat, so it is not suitable for everyone with a wheat or soya allergy. Recipes differ, so check the ingredient list for the bottle you have.

You can, but the dish will be paler and may lack dark soy sauce’s deeper, slightly sweeter flavour. Use light soy sauce mainly for seasoning, and add dark soy sauce when a recipe needs a richer colour.