Mushroom Dark Soy Sauce (Cao Gu Lao Chou)
最強の照りと旨味！フクロタケのダシが効いた「極上たまり醤油」
Description
A particularly premium and popular variation of 'Lao Chou' (dark soy used for coloring/glazing). It blends extracts from 'Cao Gu' (Straw Mushroom), an indispensable Chinese fungus. In addition to coloring, the intense mushroom umami (guanylic acid) gives dishes profound depth.
Classification: Everyone, Condiment, Basic Seasoning, Soy Sauce, Dark Soy, Straw Mushroom, Glazing
Shops selling Mushroom Dark Soy Sauce (Cao Gu Lao Chou)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans
- Wheat
- Salt
- Sugar
- Caramel color
- Straw mushroom extract
Instructions
- [Typical Uses]
- Add to braises like Hong Shao Rou or Lu Rou Fan for a gleaming black glaze and deep mushroom depth.
- Dye fried rice or noodles an appetizing brown.
- Add to shiitake/mushroom stir-fries for synergistic umami.
Learn more Substitutes, pairings, tips
Key spices
Sweet caramel aroma and rich mountain broth aroma of straw mushrooms
Substitutes at Japanese supermarkets
Substitute by mixing JP Tamari soy sauce with a dash of oyster sauce
Pairing
Hong Shao Rou (Braised Pork) / Fried Rice / Various Braises
Trivia
When buying Lao Chou in Chinese supermarkets, cooking enthusiasts always choose this slightly pricier mushroom version. It elevates meat dishes to high-end restaurant quality.
Eating tips & etiquette
Lao Chou has low salt but intense color; adding too much turns dishes pitch-black. Using about 1 tsp as a secret ingredient is standard. This mushroom version adds clear 'roundness and depth' compared to regular Lao Chou.
Allergen
Soybeans, Wheat