This dark soy sauce is naturally brewed for over 100 days, then aged and often sweetened with added sugar or molasses to produce a thick, richly coloured condiment perfect for imparting deep colour and fragrance in cooking.
It’s generally less salty and sweeter than light soy sauce, making it ideal for stir-fries, braised dishes, marinades, and sauces, especially where rich colour and caramel depth are desired.