If tamari is unavailable, Chinese dark soy sauce can be substituted.

Use it in place of dark soy sauce in recipes.

The two main types of soy sauce used in Chinese cooking are light and dark soy sauce.

The richness of dark soy sauce lends extra flavor to a standard sweet-and-sour sauce in this popular dish.

Thicker than regular Japanese soy sauce, tamari is similar in texture and flavor to Chinese dark soy sauce.

In a small bowl, combine the chicken broth, curry powder, brown sugar, dark soy sauce, and chile paste.

Combine the orange juice, water, rice vinegar, dark soy sauce, light soy sauce, and brown sugar in a bowl.

Combine the beef broth, oyster sauce, light soy sauce, dark soy sauce, black pepper, and sugar in a bowl.

For extra flavor, stir 1 tablespoon Chinese dark soy sauce into the plum sauce and water mixture before adding it to the stir-fry.

Stir fry until they smell wonderful, seasoning with 2 tsp light soy sauce and 1 tsp dark soy sauce.

Combine the beef broth, light soy sauce, dark soy sauce, rice wine or dry sherry, sugar, and sesame oil (if using) in a bowl.

Dark soy sauce or dark sweet soy sauce.

1 tablespoon dark soy sauce or molasses, or 3 tablespoons soy sauce

1 tablespoon dark soy sauce, molasses, or maple syrup

3 tablespoons dark soy sauce, divided

1½ tablespoons dark soy sauce