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Old 08-24-2018, 09:21 AM
 
Location: Olympia area (for now)
1,054 posts, read 349,836 times
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Good thread, I was eating in one of my favorite Pho joints recently and noticed again how good their soy is. It has a pungent, earthy, salty taste, something that Asian’s would likely have in their own kitchens. Really compliments the food.

Kikkoman is just ok, I’m going to try some of the recommendations here.
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Old 08-24-2018, 09:39 AM
 
Location: Myrtle Creek, Oregon
11,040 posts, read 11,450,778 times
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Quote:
Originally Posted by Taz22 View Post
Good thread, I was eating in one of my favorite Pho joints recently and noticed again how good their soy is. It has a pungent, earthy, salty taste, something that Asianís would likely have in their own kitchens. Really compliments the food.

Kikkoman is just ok, Iím going to try some of the recommendations here.
I have been told that Chinese soy sauce is different from Japanese soy sauce. So far I haven't been able to find a source for Chinese soy sauce.
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Old 08-24-2018, 10:44 AM
 
Location: Los Angeles
1,221 posts, read 709,963 times
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At home, I use Liquid (or coconut) Aminos. Tastes basically the same, works for cooking, and is way better for you.

Out, I use Tamari.
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Old 08-24-2018, 11:04 AM
 
Location: Richardson, TX
10,119 posts, read 16,713,055 times
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Since I like Kikkoman and consider La Choy to be weak and subpar, Iím not sure what to tell you.

I have many Asian supermarkets nearby which each carry hundreds of brands. I have purchased Pearl River dark soy sauce (stronger still) and it is good.
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Old 08-24-2018, 12:13 PM
 
Location: Cody, WY
9,184 posts, read 10,125,866 times
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I now have an explanation for my preference for Kikkoman which may extend to other Japanese soy sauces (shoyu) as well. I sometimes prepare a package of Ramen noodles when I'm in a hurry. That's the dish that shows the greatest differences in taste using different sauces. I plan to add a touch of sherry, either dry or sweet, the next time that I prepare it.

"Most, but not all Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend towards an alcoholic sherry-like flavor, sometimes enhanced by the addition of small amounts of alcohol as a natural preservative. The widely varying flavors of these soy sauces are not always interchangeable, some recipes only call for one type or the other, much as a white wine cannot replace a red's flavor or beef stock does not make the same results as fish stock.

"Some soy sauces made in the Japanese way or styled after them contain about 50% wheat."



https://en.wikipedia.org/wiki/Soy_sauce

Last edited by Happy in Wyoming; 08-24-2018 at 12:45 PM..
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Old 08-24-2018, 12:23 PM
 
Location: A Yankee in northeast TN
9,483 posts, read 13,334,142 times
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I've been using Golden Mountain sauce in place of soy sauce in some of my recipes. I pick it up at the asian market and really like it.
https://www.templeofthai.com/food/sa...5134262041.php
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Old 08-24-2018, 12:27 PM
 
Location: Virginia
1,285 posts, read 443,242 times
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Looks like I have a lot of shopping to do!

I want to try everything that has been suggested!
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Old 08-24-2018, 05:01 PM
 
Location: Moku Nui, Hawaii
9,316 posts, read 17,946,933 times
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We usually get Aloha shoyu, generally in the handy gallon sized bottle. But we use a lot of shoyu around here.

https://alohashoyu.com/soy-sauce/

Not sure if they sell it anywhere on the mainland, though. Next time you're in Hawaii you could get some to take home?
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Old 08-24-2018, 05:36 PM
 
Location: South Bay Native
13,043 posts, read 21,154,444 times
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Quote:
Originally Posted by greatblueheron View Post
I use San-J Tamari
No wheat soy sauce, reduced sodium
Ditto for me - we love it.
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Old 08-24-2018, 05:58 PM
 
Location: Olympia area (for now)
1,054 posts, read 349,836 times
Reputation: 2056
Quote:
Originally Posted by Larry Caldwell View Post
I have been told that Chinese soy sauce is different from Japanese soy sauce. So far I haven't been able to find a source for Chinese soy sauce.
True, there is a definite difference in the taste of Chinese and Japanese soy sauce. Iím going to try the soy sauce that George recommended, and there is a handful of Asian groceries in Olympia. Iím not sure where Myrtle Creek is, but if you live close to Portland, there is a good selection of Asian groceries to browse.
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