Whole Foods is my source for wheat free soy sauce.
(Posted from my phone)
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soy sauces
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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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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.
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Cain't rightly recall what Sam is usin, it's definitely a thicker, more viscous soy, but it looks interestin to try...
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Tamari for me. I think tamari is also vegan (not that it matters to me) because there is no anchovy?
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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.
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I buy different import varieties from Amazon. I still have lots to learn.
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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.
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