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soy sauces

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    soy sauces

    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.

    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/
    Last edited by rickgregory; February 19, 2021, 08:03 PM.


    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
      rickgregory commented
      Editing a comment
      Soy sauce. You're looking at soy sauce...

      (I'll see myself out).

    • RonB
      RonB commented
      Editing a comment
      rickgregory - yes - soy sauce, but no idea what variety...

    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.


      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
        Mark V commented
        Editing a comment
        I will look into it.

      • FireMan
        FireMan commented
        Editing a comment
        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
        Dewesq55 commented
        Editing a comment
        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.

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


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        I still have lots to learn.
        As do we all, Brother...

        Fortunately, learnin is rated quite high, mongst my most favouritest things to do!
        Last edited by Mr. Bones; February 20, 2021, 01:18 PM.

      I buy a lot from this place. They have a number of different Japanese soy sauces plus much more


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


        • Bkhuna
          Bkhuna commented
          Editing a comment
          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
          N227GB commented
          Editing a comment
          Whole Foods is my source for wheat free soy sauce. 😉

          (Posted from my phone)

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


          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.


            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.



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