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Old 08-25-2018, 10:25 PM
 
Location: Myrtle Creek, Oregon
11,042 posts, read 11,450,778 times
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Quote:
Originally Posted by Happy in Wyoming View Post
Since it's wheat based, it should taste more like Japanese than Chinese soy sauce.
I just use low sodium Kikkoman instead of Maggi. It gives the same boost in umami without requiring a separate bottle.
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Old 08-26-2018, 11:44 AM
 
Location: NYC
11,818 posts, read 7,691,265 times
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Quote:
Originally Posted by Larry Caldwell View Post
I just use low sodium Kikkoman instead of Maggi. It gives the same boost in umami without requiring a separate bottle.
I can tell you one thing is that there's no such thing as low sodium soy sauce, then it is not 100% soy sauce.

The process of making soy sauce requires a lot of salt. It is a fermentation process.

To get low sodium, they simply add additional water to water it down then add some malt color to make it look dark.

I would rather buy 100% fermented soy sauce that doesn't have high fructose corn syrup. Then just use very little of it. Buying the low sodium one is basically getting a water down version with additives.

As for choice of soy sauce, I preferred good aged 100% fermented soy bean made variety. You can taste it, it should not taste bitterly salty. It should have the pungent flavor of soy and the saltiness should be tolerable to the taste buds. I know majority of Chinese takeouts use bad quality soy sauce with artificial flavored variety.

These packets are fake soy sauce that uses artificial flavors instead of fermented soy.




Yamasa makes very good soy sauce.

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Old 08-26-2018, 11:51 AM
 
Location: Middle of the ocean
27,448 posts, read 17,619,243 times
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I never thought about that.

I probably don't need to buy low sodium.... just dilute what I have.

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Old 08-26-2018, 12:07 PM
 
Location: Cody, WY
9,184 posts, read 10,125,866 times
Reputation: 18268
Quote:
Originally Posted by vision33r View Post
I can tell you one thing is that there's no such thing as low sodium soy sauce, then it is not 100% soy sauce.

The process of making soy sauce requires a lot of salt. It is a fermentation process.

To get low sodium, they simply add additional water to water it down then add some malt color to make it look dark.

I would rather buy 100% fermented soy sauce that doesn't have high fructose corn syrup. Then just use very little of it. Buying the low sodium one is basically getting a water down version with additives.

As for choice of soy sauce, I preferred good aged 100% fermented soy bean made variety. You can taste it, it should not taste bitterly salty. It should have the pungent flavor of soy and the saltiness should be tolerable to the taste buds. I know majority of Chinese takeouts use bad quality soy sauce with artificial flavored variety.

These packets are fake soy sauce that uses artificial flavors instead of fermented soy.
Please cite the sources of your assertions. I'm especially curious about the use of high fructose corn syrup in soy sauce.


I cited this article in a previous post. Please explain the author's errors.


https://en.wikipedia.org/wiki/Soy_sauce
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Old 08-26-2018, 02:19 PM
 
2,273 posts, read 578,285 times
Reputation: 2942
I like the little packets from my local Chinese restaurant. They are made by Kari-Out Co.

Technically it's not soy sauce, but it's what I like.

I recently got a bottle of low sodium Kikkoman and I thought it was lousy. I wasn't sure if the problem was that it was low sodium, or if it was that I prefer Chinese over Japanese soy sauce. I'm still not sure. It could just be that I don't like actual soy sauce. I don't know, but those little Kari-Out packets are my preferred choice. Note that I haven't tried any other bottled soy sauces.
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Old 08-26-2018, 02:23 PM
 
Location: Pacific NW
500 posts, read 199,778 times
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I'm more of a Ponzu fan myself. A bit less salty, and more "citrus-y".
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Old 08-26-2018, 03:15 PM
 
1,305 posts, read 832,153 times
Reputation: 1984
Quote:
Originally Posted by Stephy0519 View Post
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.

I also use Liquid Aminos.
And I've used Maggi in the past too. My ex husband was half Filipino, and they used it on everything.
So , we always had a bottle in the cupboard.
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Old 08-26-2018, 04:23 PM
 
Location: Virginia
1,285 posts, read 443,242 times
Reputation: 1141
I'll have to go back and read all of the posts but did someone say that they have tried MeeTu soy?

If not, I'll ask now?
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Old 08-26-2018, 07:10 PM
 
Location: Kalamalka Lake, B.C.
2,966 posts, read 3,759,379 times
Reputation: 3768
Default Yamasa

Virtually all the soy sauce posted on this thread are for cooking. Yamasa is about the only soy sauce Japanese restaurants use for palatability. Even here, it's hard to find in a store, so I asked the sushi place and she fixed me up.


Even the so-called light, organic, and other soys marketed in North America are usually 50% SALT, AND are not the best.

Yamasa is the only soy I use. For anything.

Oh, and my wife went to the Toyko Institute of Technology. Spent more time in sushi bars than Bill Murray.
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Old 08-26-2018, 07:43 PM
 
Location: Virginia
1,285 posts, read 443,242 times
Reputation: 1141
Quote:
Originally Posted by thedwightguy View Post
Virtually all the soy sauce posted on this thread are for cooking. Yamasa is about the only soy sauce Japanese restaurants use for palatability. Even here, it's hard to find in a store, so I asked the sushi place and she fixed me up.


Even the so-called light, organic, and other soys marketed in North America are usually 50% SALT, AND are not the best.

Yamasa is the only soy I use. For anything.

Oh, and my wife went to the Toyko Institute of Technology. Spent more time in sushi bars than Bill Murray.
Heck, I drench my steaks in La Choy!

Wonder if it'd make a good marinade?
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