Dark soy sauce (Lao chou)

Dark soy sauce is a variety of soy sauce that is thicker, darker, and less salty than light soy sauce. It's made with soybeans that have undergone a longer fermentation process, often with added molasses or caramel and sometimes a bit of cornstarch.

Dark soy sauce has a deep brown, almost black color and a slightly thick consistency compared to its lighter counterpart. While it still carries the saltiness associated with soy sauce, dark soy sauce is less salty and has a richer, more robust flavor with a hint of sweetness, owing to the added molasses or caramel.

It's primarily used in cooking rather than as a finishing sauce or dip. It's a common ingredient in braised dishes, stews, and marinades, where it provides both color and flavor. For instance, it's frequently used in Chinese red-cooked dishes or certain Thai noodle dishes.

Like other soy sauces, dark soy sauce should be stored in a cool, dark place. Once opened, it's a good idea to keep it in the refrigerator to maintain its flavor.