Quantcast
Soy sauce - Help, which one? - Page 2
+ Reply to Thread
Page 2 of 4 FirstFirst 1234 LastLast
Results 11 to 20 of 34

Thread: Soy sauce - Help, which one?

  1. #11
    Senior Member riverie's Avatar
    Join Date
    Mar 2011
    Location
    NYC
    Posts
    166
    Tamari or yamasa for me. Hey that kecap manis (sweet soy) is great for fried rice and grilled fish btw.

  2. #12
    Senior Member
    Jay's Avatar
    Join Date
    Feb 2011
    Location
    Joisey
    Posts
    408
    Quote Originally Posted by Jim View Post
    I like the Kimlan brand-

    The "lou Chau" dark for cooking and the "super special" for dipping.
    That's just about the only one I can drink straight from the bottle.
    I really am related to Tony Clifton.

  3. #13
    Senior Member
    Jay's Avatar
    Join Date
    Feb 2011
    Location
    Joisey
    Posts
    408
    To answer the original question, I like Koon Chun Gold Label for a dark soy. It's much darker than their Double Black soy sauce.

    In general, dark soy isn't as (or at least shouldn't be) as sharp and salty as light soy.
    I really am related to Tony Clifton.

  4. #14
    Senior Member

    Join Date
    Feb 2011
    Posts
    1,624
    I'm a Yamasa user. I primarily use soy sauce for Japanese dishes.

    I've been using their products for over 15 years. I particularly like their low sodium soy. It has good flavor without any off flavors, and the lower amount of sodium makes it great for dipping; the mild saltiness is IMHO great for dipping. However, I'm not a fan of their "light" or "usukuchi" soy sauce (this is lighter in color, not salt). I find the soy flavor to be a little weak and the saltiness to be a little too strong in general.

    Kikkoman is fine though, but tends to evaporate quickly and get thick and salty. I highly recommend keeping your soy sauce in the fridge after opening, since it's not cost efficient to buy a small bottle of soy sauce. It will keep much longer than if left out at room temperature.
    Michael
    "Don't you know who he is?"

  5. #15
    Senior Member rockbox's Avatar
    Join Date
    Feb 2011
    Location
    Longhorn Country
    Posts
    393
    I like Ohsawa unpasteurized for dipping. Kikkomen for japanese and western cooking. I various dark and light soy sauces for Chinese dishes. I also like Maggi sauce, but that isn't technically soy sauce.

  6. #16
    Senior Member
    Join Date
    Feb 2011
    Posts
    3,905

  7. #17
    Senior Member spinblue's Avatar
    Join Date
    Feb 2011
    Location
    Chicago
    Posts
    120
    An, nice article. Great find. thx

  8. #18
    Senior Member rockbox's Avatar
    Join Date
    Feb 2011
    Location
    Longhorn Country
    Posts
    393
    Quote Originally Posted by Jim View Post
    That kind of looks like my pantry.

  9. #19
    Senior Member

    Join Date
    Feb 2011
    Location
    Fort Worth, TX
    Posts
    568
    Amoy Gold Label is what I normally use for flavoring when cooking Chinese food (which I do a lot of). It is a high end Chinese Soy Sauce made in Hong Kong. For coloring I will use a dark or thick soy sauce to add that mahogany coloring to my dishes. Amoy also makes a light Seafood soy sauce that is great with steamed fish (it is kind of a cross between soy sauce, rice wine and fish sauce).

    http://www.amoy.com/sauce_select_e.html

  10. #20

    Join Date
    Mar 2011
    Location
    Alexandria, VA
    Posts
    25
    I buy Kikkoman by the gallon, low-sodium Kikkoman for my daughter (although I'm the one that needs it), & PRB superior dark, to mix w/ Mae Ploy sweet chili sauce, as a marinade for chicken...we use alot of soy sauce in this household-I keep trying to find ways to use the plastic packets of soy they give you w/ takeout Chinese, but I usually throw them away (& feel guilty)...

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts