Soy sauce is an Asian seasoning and condiment made from fermented soybeans, wheat, salt, and water. Light soy sauce is fairly thin in texture and light in flavor. Dark soy sauce often has added caramel and is darker in color, sweeter in flavor, and thicker in texture than light soy sauce. Japanese soy sauces have a milder, sweeter, less salty taste than Chinese sauces. Indonesian sweet dark soy sauce, also known as ketjap manis, is a dark, sweet soy sauce commonly used in Indonesian cooking. If unavailable, it can be approximated by simmering 1/2 cup (125 ml) soy sauce with 2 tablespoons each of molasses and dark brown sugar until the sugar dissolves. Low-sodium soy sauce is also available. Soy sauces keep indefinitely.