Savor the Sweetness: A Soy Glaze Recipe You Can't Resist! - Blend of Bites (2024)

FAQs

What is the difference between sweet soy sauce and sweet soy glaze? ›

Sweet soy glaze, also known as sweet soy sauce or kecap manis, is a thick, dark, and sweetened soy sauce commonly used in Indonesian and Malaysian cooking. It is made by combining soy sauce with palm sugar or molasses, resulting in a rich, syrupy consistency with a sweet and savory flavor profile.

Kikkoman® Sweet Soy Glaze infuses rich flavors into the juices of burgers, steak, poultry and seafood while giving meals an appetizing look. And, the flavor isn't limited to the meats either. Kikkoman® Sweet Soy Glaze makes a great addition to vegetables, finger foods and salad dressings too.

If you have a sweet tooth or you like Chinese, Thai or Japanese cuisine, chances are you'll love sweet soy sauce, also called kecap manis or ketjap manis.

Another sauce comes to mind when you think of salty, sweet, and slightly thick: hoisin. But hoisin is thickened with cornstarch, while sweet soy sauce is naturally thick from reducing soy sauce and sugar together.

The short answer is it depends. “Soy sauce can be stored at room temperature,” Edwards says. “However, if you use it infrequently, it might be best to store it in the refrigerator to extend the quality.”

This condiment is made from a fermented paste of boiled black soybeans, roasted grain, salt, water, and Aspergillus wentii mold, to which palm sugar is added. The strong sweet taste is contributed by a generous amount of palm sugar — the sauce may contain up to 50 percent gula merah or gula jawa (palm sugar jaggery).

Differences Between Teriyaki and Soy Sauce

While at first glance, teriyaki and soy sauce might look similar with their dark brown hues, their differences are quite significant: Flavor Profile: Soy sauce is predominantly salty with a hint of umami, while teriyaki sauce offers a balance of sweet and savory flavors.

Specifically, Kikkoman Soy Sauce is particularly rich in umami components produced during the fermentation process. These umami components are composed of about 20 different amino acids generated as the enzyme of Koji mold breaks down proteins contained in soybeans and wheat.

Liquid Aminos

Also strikingly similar in taste to soy sauce, these aren't soy-free, as they're made from soybeans. The flavor is milder and a bit sweeter than soy sauce.

What is the difference between a glaze and a sweet sauce? ›

Most glaze recipes you'll use will have a sweet, liquid base – typically an ingredient like soda or fruit juice that is reduced to a syrup thickness. In contrast, sauces tend to use a thicker base, like tomato ketchup or pureed chili's that is then sweetened or flavored according to the type of meat it's going on.

Dark Chinese Soy Sauce

Dark soy sauce is darker in color and less salty than its lighter counterpart. However, unlike Japanese dark soy sauce, Chinese dark soy sauce has a slightly viscous texture and is typically sweeter, due to the addition of sugar or molasses.

Here, the full-bodied umami characteristics of our original naturally brewed soy sauce meet a very special sweetness. The result? Kikkoman Sweet Soy Sauce - a true taste sensation. It gives foods like meat and vegetables an appetising glaze and is perfect for spicy or exotic dishes.

Soy glaze is typically made from soy sauce, which is a fermented soybean product, combined with sugar or honey to create a sweet and savory glaze.

Sweet soy sauce (Indonesian: kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency, and a molasses-like flavor due to the generous addition of palm sugar or jaggery. Kecap manis is widely used with satay.

Differences Between Teriyaki and Soy Sauce

While at first glance, teriyaki and soy sauce might look similar with their dark brown hues, their differences are quite significant: Flavor Profile: Soy sauce is predominantly salty with a hint of umami, while teriyaki sauce offers a balance of sweet and savory flavors.

Soy sauce gives this glaze a salty and savory flavor, but you need other ingredients to sweeten and thicken the sauce like honey and dark brown sugar. You also need these sweeteners to help thicken soy sauce into a syrupy texture. If you don't have soy sauce, you can also try using tamari.