Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
They all taste similar to me, other than being saltier or less salty. I mean, you make soy sauce with salts & beans.
Actually it's more flavorful with some brands as they are naturally brewed instead of artificially made. A really good soy sauce won't be just blindingly salty and instead will be salty but with a flavorful note.
Like the difference from using table salt vs sea salt.
Read this about Soy sauce, which is why I don't recommend chemical based soy sauce from La-Choy. Only naturally amd organic fermented soy sauces for me. I personally prefer dark soy as it tastes very good pairing with dumplings and marination. Light soy is good with chicken or fish.
Look at the labels clearly so many chemical based soy sauce contains high fructose corn syrup and preservatives because they are made quickly instead of fermented.
Soy is like olive oil, the differences between brands can be like night and day, and countries like Japan take them very seriously. The buildings in which soy beans are fermented can make a world of difference, as many of the old ones that have been making soy for centuries are almost always open with a lot a of moisture present, so the strains of mold growing in the building where soy is fermented heavily influence both the quality of the product obtained and the taste.
LIke others have commented, try Amazon or other online suppliers if you want to go down the gourmet soy alley, there are literally hundreds to choose from, each with their own story and each with their own individual tastes due to the unique colonies of microorganisms living in the buildings where soy is fermented.
NHK has an excellent program called "Being Japanology" and has an episode on soy sauce (it is completely worth the time to watch):
None, would not recommend anyone to eat soy as it's all GMO.
How about the fact that most produce is GMO these days? The livestock are fed GMO and the milk we drink comes from GMO fed cows in order to pump more milk. The jumbo eggs we eat comes from GMO fed chickens.
There's not one person here that can eat non-GMO food unless they can grow their own food supply and control that process.
Corn, potatoes, and tomatoes are the most popular genetically modified harvest starting from seed. Watermelon, especially seedless are the product of genetic modification.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
