/ck/ - Food & Cooking

>soy sauce

who buys fucking soysauce online?

>>12211667
People who live in big cities who don't have cars and don't want the hassle of going to an asian market in the way-out suburbs where I can't even read the labels anyways...

>>12211676
>asian market
soy sauce literally taste all the same. just get one any grocery shop. Soysauce in Asian shops are a meme.

Make my own. I mix water/oil, and I add squid ink and a bunch of salt. Wahhlaa soy sozce.

>>12211667
Paranoid, scared wh*teoids who think the people in the local H-mart are going to humiliate him on Azn YouTube for buying the wrong thing and not bowing to his elders

>>12211553
Lee Kum Kee is probably the most authentic brand you can get at any asian food compartment

>>12211714
What the fuck

>>12211704

That's not true, high quality soy sauce tastes rich and complex while a cheap knockoff is made with salt and coloring. That's why most sushi places import soy sauce from Japan only.

>>12211553
This shit right here is legit. Kishibori Shoyu. It uses the traditional fermentation methods with wheat for an extra rich taste. It's $28.50 for a 24oz bottle though... And you definitely want that vs the 12oz for $20.

>>12211553
How about you buy something in your local store instead of buying everything on amazon.

>>12211847
And if you understandably don't want to spend that kind of money on soy, get good ol Kikkoman Tamari. It's almost as good as the Kishibori and uses natural fermentation and wheat but for only ~$4. Hands down best of the commonly found soy sauces. Both are dark styles fyi, I have no light recommendations.

>>12211862
Forgot pic related.

>>12211847
Is that dark or light? I would like nice bottles of each style.

>>12211862
Lol that's what I use normally but I'm looking to upgrade.

>>12211553
Just take a bottle from your local Asian reasturant fag

>>12211988
all legit nip soy sauce is 'light'
'light' soy sauce has a much stronger flavour
that's the soy sauce you use 98% of the time and always if you're dipping into it

dark soy sauce is much milder, but has a darker colour and is slightly sweet

dark soy sauce doesn't have to be premium at all, just get some cheap chinkshit. nips don't even use dark soy.

light soy like yamasa or kikkoman is well good enough for cooking with. even whiteboi shops will sell that.

if you want some autism sauce for a condiment, that's on you lad.

>>12211730
Dude, just read the fucking label. As long as the word "hyrdolized" isn't on there, it's going to be the same as any other fermented soy sauce.
>That's why most sushi places import soy sauce from Japan only.
You made this up. 90% of sushi places use kikkoman

>>12211862
isn't tamari just for 'gluten intolerant' retarded memesters?

>tfw most local chink restaurants have kikkoman or yamasa on the tables

do they not even hate each other?

>>12212065
Is premium dark soy a thing? I'd rather not pay for an established brand and save money on that without sacrificing quality if possible.

I know that my basic ass tamari is fine for cooking, but I used to get fancier shit at the japanese market that closed and I miss it.

>if you want some autism sauce for a condiment, that's on you lad.

no I specifically want to waste said autism sauce by cooking with it. I don't really use soy often as a condiment.

>>12212073
Does aging 1 vs 2 or 3 years make a difference?

>>12212079
Cheaper soy sauces often used wheat as sort of filler. It is also a way of ascertaining a basic level of quality in that you know your product is all soy derived. There's lots of kinda fake-y lower end stuff out there that most people are content with sort of like maple syrup vs "Hungry Jack Syrup".

>>12211553
>What light and dark soy sauces would you recommend buying on Amazon? I want to have two separate ones for recipes that call for that.
I exclusively use Tamari, not soy. I think it's just a better product. For fun, I also stock some yuzu-Ponzu or flavored "seasoned rice" vinegar, if I'm looking to introduce a flavor without having something fresher on hand like herbs, chives or citrus. The rest of my asian mood pantry is toasted sesame oil, black and white sesame seeds, slivered almonds, sambal olek (prefer no garlic in it, just the chilies in a paste), and if I want to keep some on hand, I'll buy the squeeze tubes of ginger, and lemongrass from the produce area. Keeping some corn starch will thicken a sauce or bread some meat. These keep for a good long while unopened and ready to use in a pinch to kick up a dipping sauce or to add to a stir fry. There's a japanese 7-spice blend (togarashi) with a pinch of kelp and sichuan pepper in it which is an excellent rice or soup condiment or goes into breading (you can get it from McCormick), and there's also chinese five spice which I actually use the most at christmastime in my pickled cranberry relish, but it also seasons pork nicely with that yummy anise. Getting more asiany I turn to my coconut milk, thai chili pastes, or indian curry pastes, garam masala blends, that ginger paste, basil from the potted plant, and maybe some za'atar dry spice for breads and grilling items, or blending into ground meat for skewers.

>>12212105
This is pleb-tier shit. I am like 3 levels ahead of you already.

smoked soy sauce

>>12212105
>rawr !

>>12212126
Wouldn't that limit the applications? I want the best flavor I can get for maybe under 30 dollars or so. I don't want to pay for a brand name or bullshit, just quality.

>>12211553
Don't listen to many of the people in this thread

I thought that I desperately hated soy sauce until I had genuine high quality soy sauce. I was always that guy who always said no to soy sauce, then I tried the good shit.

There's a difference

>>12212509

>>12211730
>rich and complex
what does that even mean? i hate people who use buzzwords to describe something.

Kikkoman is solid, Yamasa if you want to meme. If you can go to an Asian Market, Pearl River makes a good dark soy sauce.

>>12211553
I'll give you my light sauce (cum) for free anon

>>12212635
Just because you're smoothbrained doesn't those are buzzwords.

Complex means having a variety of flavors and not just fucking saltwater.

Richness usually means having notes of fatness or sweetness. So unless they're being retarded this would be one of the sweeter varieties of soy sauce.

>>12212739
no. they are buzzwords and their definitions mean none of the garbage you posted. you must be some mcdonalds wagie who thinks of himself as "culinary artist" to unironicaly type that pathetic reply. yours is honestly the first comment i read today that made me cringe.

>>12212794
>frogposter manages to respond with, 'no you wagie'
Please find your way to your native board.

>>12212819
seething wagie

>>12211553
thewoksoflife.com
since you know nothing check out their recommended brands

bump

>>12211988
I consider it to be dark cause of the added richness from the wheat and aging process. It has a deep reddish brown color. Really similar to Tamari, just better.

https://www.epicurious.com/expert-advice/this-is-the-best-soy-sauce-article

Since you're using it to cook, you may as well stick with Tamari. I'd only use the good stuff where you're going to notice the difference as a finishing dressing or dipping sauce. Sprinkled on things like sushi, dumplings, veggies, etc.

>>12212079
No. Reread my comment, it has wheat in it. They make a bitchboy gluten-free version of it but the regular Tamari is not gluten-free

>>12214617
I feel like you are missing my point. I know I am using it to cook but I still don't want to skimp at all on quality. I don't want to pay for a fancy well known brand and would ideally like to find a smaller less-well known brand where I can get high quality for less money.

>>12211847
>wheat
wheat is added to soy sauce during fermentation for aroma, not flavor silly

>>12214617
Actual Tamari soy sauce should be gluten free because it should have only soy in it, no wheat.

buy whatever you want, just don't be one of those guys who cook chinese food with japanese soy sauce, or korean food with thai soy sauce

every country brews and ferments their soy sauce differently and they're 90% of the time not interchangeable

>>12215677
>every country brews and ferments their soy sauce differently and they're 90% of the time not interchangeable
A home cook really needn't worry about something like that.

>>12211553
Didn’t you get the answers you wanted when you posted THIS EXACT FUCKING THREAD two days ago?

>>12215677
most of the chinese restaurants (real ones, with mostly chinese customers) near me use kikkoman

>>12215698
no

>>12215686
>A home cook really needn't worry about something like that.
Just because you have shitty standards doesn't mean everyone does.

>>12216717
I guarantee you don't have enough experience in the kitchen to even pretend to be this pretentious.

>>12216739
are you this condescending towards others irl?

>>12216826
Just the dumb assholes.

>>12216739
And you'd be wrong.

>>even pretend to be this pretentious
how is it even *possible* to be pretentious on an anonymous forum?

>>12216859
Because nobody can match your level of experience, right?

>>12216862
Go read what I quoted and you'll find out.

>>12216865
samefag

>>12216870
No, you are just being a dick and don't even have useful contributions to add to my thread except putting other people down. Go play in traffic, buddy.

my mum always tells me that there's difference between soya for stew/soup and frying/condiment. gikkoman is actually pretty good for even non-japanese azn
also don't even try /DIY/ soya and miso at your home (it doesn't matter if the method is chinese/korean/japanese). you will be a social reject immediately as your body and clothes will smell like hypercondensed gook

>>12211717
their chicken powder is absolute thing
but dunno about soya

>>12216870
>Go read what I quoted and you'll find out.
I've read the entire thread, and I still don't understand how someone is supposed to act pretentious on an anonymous forum. How, exactly are people supposed to be impressed with my pretentious behavior if they have no idea who "I" am? The very idea of acting pretentious anonymously is a broken concept. The only way to be pretentious here would be to adopt a tripcode.

>>12215452
I feel like you're missing my point, I've already given you a great, high quality soy suggestion. Buy it. Quality for moderate money -> Kishibori Shoyu. Quality for less money -> Tamari and I hear good things about Lee Kum Lee too.

>>12215627
The bottle of Tamari I'm looking at right now lists wheat in the ingredients.

>>12217203
I said that I don't want to pay for a brand name. I want to pay solely based on quality.

Lee Kum Lee is mainstream big batch garbage. You cannot match the quality control that small independent producers have over their product. You are giving me shitty options and not being helpful. If you have nothing more to offer, go away.

If anything, I'd rather buy American-made boutique soy sauce and not pay for an imported product.

>>12217219
You're a fool if you think that the bigger producers don't have better quality control. Smaller producers may use better ingredients or more traditional methods, but the big guys always have better QC and consistency.
99% of Asian restaurants are going to use the big brands. Buying fancy foreign soy sauce would be like buying the expensive varieties of rice from Japan, nobody does it.

>>12217376
I genuinely don't care about "consistency" I care about highest quality at the lowest price. I don't want to waste money on hype or branding.

I don't want a big brand if I can avoid it. I think small-batch producers generally make a better product and I'd prefer that.

>>12217385
That's fine, but if you claim that small producers have better Quality Control, you clearly don't understand what the term quality control means.

>>12217376
I got turned onto Yamasa from some little Korean joint in NYC. It was kind of funny that they apparently hate each other but the Korean place had Yamasa, it's a pretty good soy sauce. It's not easy to find but some asian stores stock it, unfortunately always in small overpriced bottles.

>>12217390
You can more easily control a small amount of product than having to worry about a large amount. I buy as much produce from the farmer's market as possible. If you have a garden with 50 tomato plants it is much easier to notice if something is wrong with one of them than if you have 5000 tomato plants.

I DONT WANT YOUR MAINSTREAM GARBAGE SUGGESTIONS

>muh kikkoman

I didn't make this thread for that, so stop suggesting it. I don't want the cheap shit that restaurants use. I know what large brands sell soy sauce, I'm not retarded, I was wondering if there are any up-and-coming smaller purveyors of delicious sauce.

Can anyone recommend an organic soy sauce from somewhere other than Japan? Anything from Korea? I checked a Korean supermarket for it but most of their stuff was imported from Japan

>>12217405
You come across as a hipster faggot, people are giving you suggestions.
Are you angry because your boyfriend punched you last night because it's that time of the month?

>>12217405
>You can more easily control a small amount of product than having to worry about a large amount
No, a bigger company that producers more product can afford fancier equipment that can control the production process better, even at larger sizes. How do you think companies mass-produce things like custards that traditionally require a lot of care from a cook?

>>12217406
You answered it yourself, you wrote "most." Get one of those others and try them out and then shut the fuck up you california faggot.

Ignore this cunt, no answer will satisfy it's homosexual urges.

>>12217427
>mass produced custards taste better than homemade

leave my thread, just leave

https://youtu.be/ggWyUEuGcWY

>>12211847
I used that, pretty good, but I laugh that the paper makes it look like it's a glass bottle but its still just in plastic

I bet OP has enough time to show up at LGBT meeting and throw firebombs but not enough time to research soy sauce.
That's your basic standard shillary supporting hypocrite.

>>12217436
Who the hell are you quoting? I never said that.
I said that large companies can produce a more consistent product than smaller companies and home cooks.

>>12217431
I'm not American or in America, but it sounds kind of like you're a product of the American public education system. You use the single quotation marks for textual references; the double quotation mark is supposed to denote actual speech.

'Most' of them were from Japan, yes. The others were from China or Korea, and none of them were organic. You have poor reading comprehension.

>>12217472
Consistency DOESNT MATTER TO ME. I just care about QUALITY and low prices for said quality.

>>12217479
Sometimes I was, but the best of the best. No quota shit, pass a test to get in otherwise you're donked. I suspect that is far better than anything you can throw at us, and you're a pathetic whiny cunt that blames America for all of your problems.
Nations such as yours are stink holes at best, thousands of years old yet you blame a nation not even 250 years old for all of your problems.
Way to go there and seem credible.
Keep at it if you want to get dressed down more.

>>12217479
Perhaps instead of attacking the USA, you should put some effort into looking more and reading into recommendations given to you here.

>reading comprehension?
You clearly don't have it since you're an idiot that would do what others have suggested, you'd rather attack the USA.

>>12217479
You're clearly an idiot with an axe to grind.

>>12217493
>You have poor reading comprehension.
>Nations such as yours are stink holes at best

I never mentioned what country I'm from. Your post is embarrassing to read.

>>12216894
>being this retarded

>>12217479
>I have no idea about America but let me tell you about Americans
No thanks, there's enough third-world conceit around here.

>>12211553
Why does this looks like coffee

>>12217406
>>12217406
Can anyone but the pedantic autist shitting up this thread answer my question?

>>12211553
I live in Japan, where soy sauce is used for probably 75% of prepared foods, and i'll tell you, stay away from pic related, Kikkoman brand. That shit is so fucking salty, that it ruins flavor profiles, regardless of how much you use.

>>12217573
That's the standard export stuff, they make this one which I find pretty decent for some things. I think it's meant as a dipping sauce but I don't read Japanese but I know what the bottle looks like.
Call me a weirdo, I like what I like.

It's the one second from left.
If anyone can translate that please do for me, I've only found in one place in NYC, a Japanese shop near where I used to live.

>>12217203
Then it doesn't actually follow the style. It probably just uses a higher soy/wheat ratio.

>>12217538
Well neither did I yet you claimed I'm from the America, you might be right on that but you're still a presumptuous pendantic cunt.
And why in your pious pedant mode would you be embarrassed? You didn't write, a little cunt like you couldn't have conceived of it in the first place.
Don't be embarrassed, read and learn you fucking fruitcake.