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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.
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.
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
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..
[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
Thanks. I was going to say, salt + vinegar + sugar + molasses.
Excuse me while I puke.
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