Dark soy sauce is a darker, richer, and more intense version of regular or light soy sauce, commonly used in Asian cuisines like Chinese, Japanese, and Southeast Asian dishes. It is made from soybeans, wheat, salt, and a fermenting mold, and its color and flavor are due to longer fermentation and sometimes caramel or molasses additions. Dark soy sauce is commonly used in cooking for color enhancement, flavor enhancement, and thick consistency. It is a staple in Chinese cuisine and should be stored in a cool, dark place, tightly sealed to prevent air exposure. Due to its intense flavor, it should be used judiciously and adjusted according to individual taste preferences.