Light soy sauce

The default soy sauce in Chinese cooking and the one doing the seasoning: thinner, saltier and lighter in colour than dark soy, at roughly 16 to 18 percent salt, so 30 ml carries close to 2 g of salt. Its free glutamate is why it reads savoury rather than merely salty. Sits around pH 4.6 to 5.0, which matters when it is going into a protein emulsion that flocculates near 4.5. In a soy-protein sauce it also helps rather than hurts, because moderate ionic strength salts the globulins in and gives a smoother dispersion.