Condiment | Vegan Vegetarian

Black Soy Sauce

Glycine max Allergens: Soy, Wheat
Black Soy Sauce

Sourcing & Taxonomy

  • Family Fabaceae
  • Primary Cuisine East Asian
  • Seasonality Year-Round
  • Source Soybeans, Wheat, Sugar, Salt

The Forktionary Angle

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Definition

A dark, thick, and slightly sweet soy sauce, often used in Asian cooking for color, glaze, and a hint of umami-rich flavor.

Sensory Profile

TasteUmami, Sweet, Salty, Fermented
TextureViscous, Syrupy
AromaFermented, Earthy, Caramel
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 tbsp (15ml)
Calories100 kcal
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein5 g
Total Carbohydrate20 g
Dietary Fiber0 g
Total Sugars15 g
Calcium20 mg
Iron1 mg
Potassium150 mg

Chef’s Secret

Use black soy sauce primarily for coloring and adding a rich, subtle sweetness to dishes, rather than for primary seasoning due to its high sugar content.

Substitutions

Best Match

Dark Soy Sauce

1:1

Closest in color and savory depth, but often less sweet and viscous. Adjust sugar if needed.

Kecap Manis (Indonesian)

1:1

Very similar in sweetness and viscosity, but can have additional spice notes.

Soy Sauce + Molasses/Sugar

1:1 (approx)

Creates a similar color and sweetness, adjust to taste.

Balsamic Glaze

1:1

Provides dark color and sweetness, but has a distinctly different acidic flavor profile.

Buying Guide

Look for reputable brands, store in a cool, dark place. The color should be very dark, almost black.

Flavor Pairings

Stir-fries braised meats marinades dipping sauce noodle dishes dark rice dishes.