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I always use the low-sodium Kikkoman. DH brought home LaChoy once and I used it, but didn't care for the taste. Whatever the brand, it has to be low sodium.
Same here. Last time I looked at a label, LaChoy had corn syrup in it.
Ya know what, I decided to use that Bragg's stuff...just to get some minerals in me....
I know, I know others could never do that.
Just sayin'.
I still have a gallon tin from the Asian store of Kikkoman, tho.
We get a low-sodium one, I can't think of what brand. It's sold at Navy commissaries, which typically have a decent selection of various Asian import products, due to the Japanese, etc. bases.
Anything made in America will contain Corn Syrup. It's cheap, it's subsidized by tax payers, and it's bad for you.
But according to Americans, it's all natural, therefore it's healthy. How something that involves a chemical process considered "natural" is beyond me.
But hey, stupid Americans think GMO is natural and good for you.
We only use San-J Tamari Soy (the reduced sodium version). Rich, smooth favor. No GMOs. Gluten-free is a nice bonus. Half of my family is Asian.
That's what I use. I have some imported mushroom soy for certain recipes, but the sodium is OFF THE CHARTS. I cut it 50/50 with the reduced sodium San-J to dial it down a bit.
Well, surprised at the many Kikkoman recommendations....so maybe LaChoy was the one that was so vilified in the other discussion. I can't remember anything anymore.
re: ordering from Amazon....thought of that, but still wouldn't know where to start. Also, as I am no Asian food connoisseur (or any other kind, for that matter LOL), it probably would not be worth the extra time nor money to order any. I'd just rather pick some up at Wal Mart. Typical boring, uncultured person, I guess.
But yeah, the low-sodium thing was something I was wondering about, if it was available. Those steaks I marinated using that store-brand SS were almost inedible, they were so salty.
Thanks everyone!
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