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Old 05-05-2014, 11:53 AM
 
Location: Honolulu, Makiki
351 posts, read 439,087 times
Reputation: 919

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Quote:
Originally Posted by Rust Never Sleeps View Post
My go to soy sauce is San-J Tamari. Reason, I learned "Japanese !,000 Year Old Sauce" recipe, in Japan and that's what she used. I also have "Aloha Shoyu" which presents a quandary, Honolulu21. It clearly states on my 32 oz. bottle THAT: "Hawaii's Favorite Since 1946." Lastly, I always have a bottle of "ABC" sweet soy sauce around. This is also known as "Kecap Manis" or Indonesian sweet soy sauce. It may be similar to your Koon Chun, it's as thick as molasses too but uses palm sugar. Great finish on Texas BBQ!

As an afterthought: The Indonesian cuisine was good and varied as any great food culture I've experienced but we seldom see Indonesian restaurants except in LA or NYC.
I"ll probably be flamed by other people on this forum who were also born and raised in Hawaii like I was, BUT I can't stand Aloha Shoyu!

Like I said before, I was raised on Diamond soy sauce, and Aloha has a completely different taste. AFAIK, no authentic chinese, korean or japanese restaurant uses that soy sauce in Honolulu. It's popular with local people in general who are native hawaiians, portugese, puerto ricans, mixed race, etc.. But not with people who cook authentic asian cuisine.

The ingredient listed on Koon Chun's thick soy sauce is molasses, not palm sugar. I do know through my dutch friends that Kecap Manis is very popular in Holland.

There was an Indonesian restaurant "Bali Indonesia Restaurant" on the outskirts of Waikiki that I went to a few times and really liked. I had nasi goreng, gado gado and other things. It was popular, but unfortunately it has closed.

Bali Indonesia Restaurant in Honolulu, HI - Reviews and Directions
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Old 05-05-2014, 04:04 PM
 
Location: NYC
11,895 posts, read 7,854,903 times
Reputation: 12905
Kikkoman is a company, what I dislike is their American soy sauce taste so bland. It's almost like salt and water just slightly tangy and bitter.

Kikkoman makes a wonderful seasoning soy sauce made with fermented soy that's aged. It's got a very savory taste and light in salt content because it has the natural umami flavor that many Asians prefer as seasoning.

You can stir fry with this version of kikkoman soy sauce but with the American version it taste like crap when use as a stir fry sauce.

This bottle costs about $15 while the American ver costs about $6 for the same liter size.
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Old 05-05-2014, 04:17 PM
 
Location: Central Midwest
3,401 posts, read 2,414,812 times
Reputation: 13691
I like both Kikkoman and La Choy but I use low sodium. I use soy sauce in a lot of things which don't even call for it. I never use a lot when I'm adding it when not called for as it can taste bitter and overwhelm a dish very easily. I use it in Ramen noodles, bok choy slaw, sometimes to steamed vegetables, and I have even added just a tiny touch to beef stew before.
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Old 05-07-2014, 09:06 AM
 
Location: Sector 001
7,170 posts, read 6,042,582 times
Reputation: 8132
hyvee soy sauce as it's gluten free and cheap. No reason to use any other brand.
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Old 05-07-2014, 10:26 AM
 
Location: Chicago - Logan Square
3,396 posts, read 6,009,125 times
Reputation: 3711
I usually have two - Yamasa Marudaizu and Tamari. Every now and then I'll get a bottle of Shirojoyu for specific dishes.
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Old 05-07-2014, 11:05 AM
 
Location: Somewhere flat in Mississippi
8,765 posts, read 8,751,122 times
Reputation: 6125
The cheapest soy sauces are made with hydrolyzed soy protein, corn syrup, and/or caramel coloring.
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