soy sauces

[Mark V]

I was familiar with regular soy sauce, dark soy, and sweet soy. Someone just turned me onto others, got a double fermented shoyu, also mushroom flavored soy, and Tamari. A world of flavor I had missed! Tamari is common, still hadn't ever tried it.
Wow. Am sure you all know Kenji advocates for soy sauce. Just didn't realize how many variations there are.

[rickgregory]

If you have Netflix, watch the Salt episode of Salt Fat Acid Heat. There's a bit about making soy sauce the old fashioned way.

Oh and there's also Kecap Manis, a sweet version https://www.daringgourmet.com/homema...eet-soy-sauce/

[SheilaAnn]

rickgregory fantastic episode!

[RonB]

There is a Asian food store about an hour from my house. I seldom get there, but they have a large soy sauce section. Unfortunately, most all the labels are in Chinese, so I don't know what I'm lookin' at...

[rickgregory]

Soy sauce. You're looking at soy sauce...

(I'll see myself out).

[RonB]

rickgregory - yes - soy sauce, but no idea what variety...

[Dewesq55]

I always have Chinese light (a/k/a thin) and dark soy sauce on hand, plus kecap manis. Also Kikkoman regular and low sodium. I have not tried Korean or Thai soy sauces.

[FireMan]

All soy sauces are not created equal, literally. As in almost everything in the cooking “game” there are a multitude of different kinds. Light & dark is a gross disrespect for the different flavors that are brewed. And then you have the qualities to contend with. It is a study in itself. There are some Japanese soy sauces fermented up to 30 years. Not just another soy sauce.

[Mark V]

I will look into it.

[FireMan]

Dewesq55 there are many cooks who just look at soy sauce as any old soy sauce & dark soy sauce is just a color thing. Sort of an attitude of you’ve seen one you’ve seen em all.

[Dewesq55]

FireMan - Got it. I'm sure you're correct. But that's definitely not me. Since I mainly cook Chinese, Chinese soy sauces are what I keep around. I had been using Koon Chun soy sauces for 40 years. I just recently started using Pearl River Bridge based on some stuff I was reading on the 'net. I don't really notice the difference, TBH, but it's definitely good. Actually I haven't tried their dark soy yet since I still have a couple/few tablespoons of the Koon Chun left in the bottle.

[Attjack]

I buy different import varieties from Amazon. I still have lots to learn.

[Mr. Bones]

I still have lots to learn.

As do we all, Brother...

Fortunately, learnin is rated quite high, mongst my most favouritest things to do!

[ofelles]

I buy a lot from this place. They have a number of different Japanese soy sauces plus much more
https://thejapanesepantry.myshopify.com/

[SheilaAnn]

Tamari for me. I think tamari is also vegan (not that it matters to me) because there is no anchovy?

[Bkhuna]

Soy sauce isn't made with anchovies. Fish sauce is made from anchovies.

Soy sauce is vegan.
Soy sauce may contain wheat however, Tamari can, but not always, be gluten free.

[N227GB]

Whole Foods is my source for wheat free soy sauce. 😉

(Posted from my phone)

[Mr. Bones]

Cain't rightly recall what Sam is usin, it's definitely a thicker, more viscous soy, but it looks interestin to try...

[bbqLuv]

I like the soy sauce that comes in the little packets with Chinese take-out.
Pairs well with Hot Sour soup. Yes, I add it to hot-sour soup.

[Attjack]

I have a dark soy sauce I use rarely (because it's not usually called for), I buy low sodium Kikkoman for marinades, then I have whatever brand of better soy sauce I've purchased for general use in recipes or as a condiment.