There are many types of soy sauce but as light soy sauce is the most commonly used internationally, people usually refer to light soy sauce when they say "soy sauce." Kecap manis is thicker and sweeter than light soy sauce with a flavour reminiscent of molasses (kicap manis also tastes less salty and often has overtones of spices)- it is more commonly used in Indonesian and Malay cooking, whilst light soy sauce is more common in Eastern Asian cuisines such as Chinese, Korean and Japanese.