Thai Soy Sauces, a primer 馃嚬馃嚟
Six types :
(1) Thin = Lighter than Japanese/Chinese*
(2) Mushroom = A unique to Thai cuisine secret weapon ie a light/thin soy sauce, with extra unami. Totally different to Chinese mushroom soy, which which is rich/heavy
(3) Golden Mountain = A soy-based seasoning sauce unique to Thai cuisine, invented in 1954
(4) Black = Richer and viscous, for coloring. Again, different to Chinese/Japanese/Korean 'dark' soys.
(5) Sweet = Dark soy (above) + molasses. Very similar to Indonesian 'Kecap Manis' soy sauce
(6) Soybean paste = used in some Chinese influenced thai recipes
馃嚬馃嚟 != 馃嚚馃嚦 馃嚡馃嚨 馃嚠馃嚛 馃嚢馃嚪
