A Soy Sauce Preamble

White Boyfriend was helping put away groceries when he raised an excellent question: "Why do we have so many soy sauces??" While he barely waited for an answer before a touchdown diverted his attention back to the TV screen, it occurred to me that it'd be helpful to explain the different soy sauces I'll be using in future recipes. Not to boast, but our home is rich in four types of soy sauces. 

To be clear, I am no soy sauce expert. I don't know anything about the differences in soybeans or fermentation processes. That's what Google's for. I do, however, know when to use which soy sauce for what. Although, hmm, forget the Tamari in the photo--that's a Japanese soy sauce I know nothing about and only used briefly when White Boyfriend caught the gluten-free fad. 

Here's the rub:

• Dark soy sauce | 老抽 is what Beijingers call the "color add" soy sauce. It is thick in consistency but actually less salty. It coats nicely and adds a lovely, dark color to stews or meaty dishes. 
• Light soy sauce | 生抽 is what my mom describes as the" flavor add" soy sauce. It is fragrant and much thinner, and used in everyday cooking--especially when there is a cold dish | 凉菜 involved. 
• As for the low sodium soy sauce, I sub this in for the light soy sauce when the flavor of the soy isn't the star. It's an easy way to stay a little health-conscious since Chinese dishes are often high in sodium. 

And soy you have it.