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Old 03-03-2019, 08:23 AM
 
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I just read an article at BBC that said only 1% of soy sauce on market is the real thing. I always thought that soy sauce needed a little sweetener. Maybe adding maple syrup would do it. Or maybe a substitute.
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Old 03-03-2019, 09:02 AM
 
Location: Nantahala National Forest, NC
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San J tamari sauce (wheat free) is on the list I saw regarding best soy sauces.
Also Eden Organics. Most are Japanese made by a certain process. Kikkoman did not get good reviews.
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Old 03-03-2019, 09:08 AM
 
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Coconut Aminos. I don't eat soy at all, this is a great 1:1 substitute. (Note, it's not liquid braggs aminos, or something like that. Coconut Aminos.)
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Old 03-03-2019, 10:51 AM
 
Location: The New England part of Ohio
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Quote:
Originally Posted by IntoSomething View Post
Coconut Aminos. I don't eat soy at all, this is a great 1:1 substitute. (Note, it's not liquid braggs aminos, or something like that. Coconut Aminos.)
Both of these are good ideas! Wish I thought of them first. I like soy sauce but it does not agree with me
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Old 03-03-2019, 12:59 PM
 
Location: Phoenix, AZ > Raleigh, NC
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Quote:
Originally Posted by Angorlee View Post
I just read an article at BBC that said only 1% of soy sauce on market is the real thing. I always thought that soy sauce needed a little sweetener. Maybe adding maple syrup would do it. Or maybe a substitute.

Interesting! Can you provide a link to that article, please?


Quote:
Originally Posted by greatblueheron View Post
San J tamari sauce (wheat free) is on the list I saw regarding best soy sauces.
Also Eden Organics. Most are Japanese made by a certain process. Kikkoman did not get good reviews.

Did y'all know that Soy sauce is the third best-selling condiment after ketchup and mayonnaise in the United States? I was surprised!



I use a lot of soy sauce (often in unexpected ways), and have a number of other brands that I prefer over Kikkoman. But rating soy sauces needs to take into account the different types of soy sauce - there's chinese, japanese, Taiwanese, etc. They ARE different in flavor and the process used to make them. Then there's light and dark soy sauce. I'm not even getting into the flavored soy sauces or thick soy sauce.



I kinda think that it's like comparing wines - Results from ALL taste tests are very subjective and individualized.



Cook's Illustrated voted Kikkoman as "the best." It's not bad, but I kinda think the reason it hits so many 'best of' lists is because it's the most familiar to most American tastebuds. My taste buds prefer Kimlan. I've had nearly all of these highly rated brands and still like Kimlan the best, but it's time to revisit Koon Chun Light Soy. I spent WAY too much money on a bottle of Kishibori Shoyu after reading it on lots of these 'best of' lists. Hated the stuff and I'm still struggling to figure out how to use it up.


Somebody served me Eden Organics once. Ugh. But if I had to do gluten free, San J is a great choice for tamari.

Last edited by Jkgourmet; 03-03-2019 at 01:19 PM..
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Old 03-03-2019, 01:18 PM
 
Location: North State (California)
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I use Braggs liquid aminos, & I will buy coconut aminos next time I am shopping.
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Old 03-03-2019, 01:28 PM
 
Location: San Antonio, TX
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I can't have soy sauce or coconut aminos, so I use salt, molasses, fish sauce and a small amount of sesame oil to sub for soy sauce in recipes.
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Old 03-03-2019, 04:38 PM
 
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[quote=Jkgourmet;54583748]Interesting! Can you provide a link to that article, please?





Did y'all know that Soy sauce is the third best-selling condiment after ketchup and mayonnaise in the United States? I was surprised!



I use a lot of soy sauce (often in unexpected ways), and have a number of other brands that I prefer over Kikkoman. But rating soy sauces needs to take into account the different types of soy sauce - there's chinese, japanese, Taiwanese, etc. They ARE different in flavor and the process used to make them. Then there's light and dark soy sauce. I'm not even getting into the flavored soy sauces or thick soy sauce.



I kinda think that it's like comparing wines - Results from ALL taste tests are very subjective and individualized.



Cook's Illustrated voted Kikkoman as "the best." It's not bad, but I kinda think the reason it hits so many 'best of' lists is because it's the most familiar to most American tastebuds. My taste buds prefer Kimlan. I've had nearly all of these highly rated brands and still like Kimlan the best, but it's time to revisit Koon Chun Light Soy. I spent WAY too much money on a bottle of Kishibori Shoyu after reading it on lots of these 'best of' lists. Hated the stuff and I'm still struggling to figure out how to use it up.


Somebody served me Eden Organics once. Ugh. But if I had to do gluten free, San J is a great choice for tamari.[/QUOTE
The article is. In today's BBC online
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Old 03-03-2019, 04:56 PM
 
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Salt.
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Old 03-03-2019, 05:29 PM
 
Location: Midwest
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Quote:
Originally Posted by Chaofan View Post
Salt.
Thanks. I was going to say, salt + vinegar + sugar + molasses.

Excuse me while I puke.
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