noun
light soy sauce
A lighter-colored, saltier soy sauce used in Japanese cooking, especially in the Kansai region, to preserve the natural color of ingredients. Often contrasted with 濃口醤油 (dark soy sauce).
See also: 濃口醤油
薄口醤油は煮物の色を薄く仕上げたいときに使います。
Light soy sauce is used when you want to keep the color of simmered dishes light.
関西では濃口醤油より薄口醤油の方がよく使われる。
In Kansai, light soy sauce is used more often than dark soy sauce.