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soy sauces

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  • N227GB
    commented on 's reply
    Whole Foods is my source for wheat free soy sauce. 😉

    (Posted from my phone)

  • Attjack
    replied
    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.

    Leave a comment:


  • bbqLuv
    replied
    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.

    Leave a comment:


  • Bkhuna
    commented on 's reply
    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.

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

    Leave a comment:


  • SheilaAnn
    commented on 's reply
    rickgregory fantastic episode!

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

    Leave a comment:


  • Mr. Bones
    commented on 's reply
    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.

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

    Leave a comment:


  • Dewesq55
    commented on 's reply
    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.

  • FireMan
    commented on 's reply
    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.

  • Mark V
    commented on 's reply
    I will look into it.

  • Dewesq55
    commented on 's reply
    Disrespect???

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

    Leave a comment:


  • FireMan
    replied
    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.

    Leave a comment:

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