I remember a thread awhile back on fish sauce and there were some distinct opinions that some fish sauce is better than others. What do yall use for soy sauce?
I've been using the ubiquitous Kikkoman. I use the regular soy most of the time in sauces and marinades, with one exception. If the marinade is over four hours, I switch to the low sodium version as often the result is overly salty to me.
I've done a little bit of cursory research and it seems like soy sauce sold in Japan is actually less salty than its American counterpart? Also, it seems that aged soy sauce is a thing as well.
I've been using the ubiquitous Kikkoman. I use the regular soy most of the time in sauces and marinades, with one exception. If the marinade is over four hours, I switch to the low sodium version as often the result is overly salty to me.
I've done a little bit of cursory research and it seems like soy sauce sold in Japan is actually less salty than its American counterpart? Also, it seems that aged soy sauce is a thing as well.
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