Mashed soybeans and a grain (usually rice or wheat) are mixed with natural bacterial and fungal cultures to create this flavouring sauce. Traditionally, it is brewed to yield a thin, dark brown sauce, high in free glutamates which trigger the umami taste. It tastes very salty. Cheaper varieties may be made with hydrolyzed soy protein and have additives, such as caramel colouring, to give the liquid a dark colour. In Laos soy sauce is sometimes used in stir fried dishes. However, fish sauce is commonly used in preference. The Boat Landing substitutes Chinese light soy sauce for fish sauce in pure vegetarian dishes. Dark soy sauce has molasses added to it and is used for Chinese red cooked dishes.