/ck/ - Food & Cooking

[Anonymous No.12562233]

Is Kikkoman good soy sauce? I've grown up with it as the only soy sauce I've ever really used. Is it decent and comparable to the stuff that the Japanese actually use? Also, is it worth trying Chinese soy sauce or is the difference actually negligible?

[Anonymous No.12562243]

I would use low sodium.

[Anonymous No.12562244]

>>12562233
Yes.

[Anonymous No.12562252]

>>12562233
Great as a basic all-purpose sauce, but those wacky orientals have a different soy sauce for every dish. Everything is some specialty with added sugars and unique flavor profiles; best to just not waste your time with it tbqh.

[Anonymous No.12562266]

>>12562252
Thanks for input. From what I'm reading, Chinese soy sauce is a stronger and more intense flavor. Is that true or noticeable to a western palate? Is it worth at least trying one of those?

[Anonymous No.12562302]

>>12562266
Tamari is probably the same stuff, but again, there are billions of Chinamen brewing different soy sauces for different purposes.

[Anonymous No.12562310]

>>12562302
cool okay

[Anonymous No.12562315]

Soy Sauce is low tier sauce. Try this:
https://www.amazon.com/OtaJoy-Takoyaki-Sauce-82-9-Ounce/dp/B00MFNLDKG/ref=sr_1_1?keywords=OtaJoy+Takoyaki+Sauce&qid=1561676000&s=gateway&sr=8-1

[Anonymous No.12562320]

>>12562315
I'd prefer to not use something that's mostly high fructose corn syrup

[Anonymous No.12562370]

>>12562320
They are basically the same nutritionally, stfu.
https://images-na.ssl-images-amazon.com/images/I/71QKdbu7iKL._SL1500_.jpg
https://www.fitbit.com/foods/Soy+Sauce/14725054

[Anonymous No.12562453]

>>12562266
Chinese soy sauce that i've tried like Pearl River just tastes far less refined. Straight up not good enough to use as a condiment, and I don't see the point in cooking with it either.

Dark chinese soy sauce is worth buying though. It's milder, thicker, somewhat sweet, less salty and has a deeper colour. So it can really add extra depth and colour to richer meat dishes. Although i still use kikkoman or yamasa for the majority of the flavour, and just add a little dark soy, generally at the end.

Regular kikkoman or yamasa counts as 'dark' soy to nips, even though it's more akin to chinese light soy sauce. Which is a bit confusing. I've never tried 'light' jap soy sauce and i imagine it's a pretty subtle and mild sauce which would get lost in chinese cooking or is best as a condiment. The japanese kind of 'bring garlic into the room while you're cooking then throw it away' ethos soy sauce.

If you want the punchier chinese-esque flavours in food, instead of their soy sauce, get some shaoxiang wine, chiankiang vinegar, doubanjiang (fermented chilli bean paste) and hoisin and oyster sauce and use those instead with kikkoman. Lots of local chinese places to me use Kikkoman. Although possibly what you get in presumably murrica is different to what we get in NZ. Also everyone saying low sodium or tamari is just a baka gajin health retard

[Anonymous No.12562461]

>>12562233
This is the good shit. This is what you want. I get it at Smart and Final.

[Anonymous No.12562666]

>>12562233

>is soy sauce made in podunk Wisconsin authentic to Japanese tradition?

The absence IQ of this board.

[Anonymous No.12562676]

>>12562666
They're not suggesting it is or isn't you retard and there's no reason why something already inexpensive and mass produced can't be replicated in a different country.

If you actually have some informed opinion based on tasting both feel free to give it.

[Anonymous No.12562678]

>>12562666
Also you have enough diaspora asians in most western countries so that the quality of the asian foodstuffs sold there is often quite good

[Anonymous No.12562694]

Furikake

[Anonymous No.12562754]

I favor Yamasa over Kikkoman because I think the taste is a little lighter and slightly less salty, but whatever floats your boat, man

[Anonymous No.12564330]

>>12562666
fuckin yikes, you gotta be 18+ to post here faggot. take a hike

[Anonymous No.12564337]

>>12562243
found the health bitch

[Anonymous No.12564376]

La Choy is best, kikkoman is watered down shite

[Anonymous No.12564387]

I use Publix less sodium. Great one.

I'm Chinese and soy sauce appears literally in every dish we make. Particularly great at onion, potatos, green pepper, etc.

[Anonymous No.12564397]

There are usually two types of soy sauce sold in Chinese. One is called 'raw' for cook. Another one is called 'old' for dumplings or other stuff. I don't know why US only sells one.

[Anonymous No.12564730]

>>12564376
>La choy is best
>defatted soy meal, the residue of soybean oil production, is broken down—hydrolyzed—into amino acids and sugars with concentrated hydrochloric acid. This caustic mixture is then neutralized with alkaline sodium carbonate, and flavored and colored with corn syrup, caramel, water, and salt.

You're eating disgusting fake chemical soy sauce, not naturally fermented.

[Anonymous No.12564779]

>>12564730
And?

[Anonymous No.12564789]

>>12564376
La Choy isn't actually soy sauce whereas kikkoman is fermented like it should be

[Anonymous No.12564800]

>>12564779
You're below me and a subhuman.

[Anonymous No.12564801]

>>12564789
Can I get drunk off kikkoman?

[Anonymous No.12564815]

>>12564779
>>12564376

It literally has Caramel Color listed as an ingredient. Look at the Ingredient list of Kikkoman. Kikkoman is a soy sauce La Choy is a sauce with soy in it.

[Anonymous No.12564823]

>>12564801
You might hallucinate from dehydration

[Anonymous No.12564839]

>>12564823
>Dehydration from drinking liquid
I don't think you know what that word means.

[Anonymous No.12564857]

>>12564839
Why do you even bother posting, so we'll hate you as much as everyone does in real life?

[Anonymous No.12564870]

>>12564857
Huh?

[Anonymous No.12564886]

>>12564815
this is common for chinese dark soy sauce
You're right, it's not really 'soy sauce'. It's not a condiment. It's not a refined taste.
But it is great in chinese cooking to add colour and a kind of sweetness. Hong Shao Rou for example, you'd use both.

Most really dark looking chinese dishes use the dark soy. Getting the colour from light soy (which regular kikkoman would be on the chinese scale) makes things too salty and strong.

[Anonymous No.12564938]

>>12562453
>nz
will you be my boyfriend so we can talk about asian food together and play cave explorer?

[Anonymous No.12564942]

>>12562233
It’s shit for anything but sushi.

Try this shit instead.

[Anonymous No.12565058]

>>12564886
You could also add ketchup to curry for color, that doesn't make it right.

[Anonymous No.12565074]

>>12562243
>buying a low-sodium sodium product
ISHYGDDT

[Anonymous No.12565167]

>>12562233
I always get La Choy because it says on the label: “Preffered over Kikkoman.”

[Anonymous No.12565273]

Is this stuff worth the cash?

[Anonymous No.12565312]

>>12565273
Not really, even the amazon reviews are filled with pretentious fucks warning that you have to detect the subtle differences.

[Anonymous No.12565322]

>>12564387
This. Publix sushi is the best

[Anonymous No.12565399]

>>12564839
Seawater is a liquid too. Why don’t you try drinking that exclusively for a few days and tell us how that works out.

[Anonymous No.12565409]

>>12565312
Differences between what? Is it only subtly different from Kikkoman? Your post makes me feel like you haven't actually tried it, in which case don't respond to me, thanks.

[Anonymous No.12565410]

>>12565273
It is if you decide it is.

[Anonymous No.12565430]

>>12565410
I want to decide before I hand out a Jackson.

[Anonymous No.12565445]

>>12564870
Same reason you don't drink sea water.

[Anonymous No.12565528]

>>12562252
>>12562266
All Asian food is a scam basically like the Umami scam. Asia had no cuisine until Westerners explained it to them no lie.

[Anonymous No.12565605]

I found this to be the best one i have tried so far.
The downside is that its not fermented, so once you open it, it degrades. So its basically worse kikkoman, but the mushroom taste is rather nice.

[Anonymous No.12565649]

>>12565528
You seem to be the racist, as is very common with your types. I simply don't give a shit about your fucking nations and don't want to visit them.
If you want to call me racist for disagreeing with you then you must have been shillary supporters since that's the best that they can do.
Are you still seething in your closets because Trump beat your annointed one?

[Anonymous No.12565880]

>>12565430
So decide. No one else is going to do it for you.
You either want it enough to buy it or you don’t. Try not being a chickenshit for once and take control of your own decisions.

[Anonymous No.12565890]

>>12565528
Imagine being too poor to buy rice.
Imagine, then laugh at this faggot.

[Anonymous No.12565893]

>>12564942
>not double deluxe

[Anonymous No.12565920]

>>12565880
Huh?

[Anonymous No.12565957]

>>12562233
>SOY sauce

[Anonymous No.12565976]

>>12565409
You got the picture off Amazon, brainlet. I read the Amazon reviews for the exact product with that picture, and they're a bunch of pretentious fucks warning that you have to detect the subtle differences. Don't read my post ever again you untouchable faggot

[Anonymous No.12565979]

for me, it's ponzu

[Anonymous No.12565990]

>>12565976
>You got the picture off Amazon
Yes, and in fact I renamed the picture to reflect this.
> I read the Amazon reviews
So did I, but as with most Amazon reviews, they are worthless.
>Don't read my post ever again
Why should I honor this, when you did not honor my request to not respond to me?

[Anonymous No.12566024]

>>12562233
which soy sauce Japanese actually uses honestly depends what dish you're cooking and which part of Japan you're from.
East half of Japan uses a different kind of soy sauce from the West half of Japan

[Anonymous No.12566027]

>>12564839

Drink a while litre of soy sauce them you mong. who cares what happens to you.

[Anonymous No.12566034]

>>12566027
>who cares what happens to you.
Me mum.

[Anonymous No.12566043]

I just used some in a maple salmon recipe and also use it in beer marinades. Idk if it’s a patrician sauce (doubtful), but it gets the job done

[Anonymous No.12566048]

>>12566027
liter*

[Anonymous No.12566051]

>>12562666
Soy sauce is not a complex thing to make at all.

[Anonymous No.12566059]

>>12565322
This is a shitpost if I’ve ever seen one, but their subs are godtier

[Anonymous No.12566082]

>>12562243
I feel i always just use more of the low sodium to get the same flavor. its pointless unless your doctor has told you to take it easy on the salt, and even then you can do yourself the service of not eating soy sauce

[Anonymous No.12566114]

>>12562233
dude it's just liquid salt with black food coloring its a scam you tard

[Anonymous No.12566487]

>>12562315

how addled must your mind be to think these things are interchangeable?

[Anonymous No.12566506]

Nip father used kikkoman and calrose rice and refused to buy anything else. I think its good.

[Anonymous No.12566521]

>>12562370
you're a fuckin moron

[Anonymous No.12566524]

[Anonymous No.12566607]

>>12562233
The japs actually and unironically use kikkoman

[Anonymous No.12566623]

SHOW ME

[Anonymous No.12566730]

>>12566607
Yes, but is the kikkoman the elevens use the same as that the fauz use?

[Anonymous No.12567118]

>>12566730
yes

[Anonymous No.12567223]

I love chicken cooked with onionssauce, cheap and simple but kino with some onions and peppers

[Anonymous No.12567542]

>>12566607
even chinks use kikkoman
they don't forgive nanking but they use kikkoman

[Anonymous No.12568814]

[Anonymous No.12568824]

>>12562243
this, that way you can add more to get a stronger soy flavor without adding a shit ton of salt

[Anonymous No.12570188]

>>12562233
I prefer Tamari sauce. Less salty, more earthy, and slightly more viscous.

[Anonymous No.12570241]

>>12562666
>muh sauce with salt folded 1000 times

[Anonymous No.12570369]

>>12562370
>>12562315
fuck off weeb

[Anonymous No.12570384]

>>12570369
kys tranny

[Anonymous No.12570391]

>>12570384
seethe

[Anonymous No.12570957]

>>12562666
>mfw france literally sued the world because people started making champagne on soil that hadnt been overused and shot the fuck out for hundreds of years and was using fresh soil instead so literal shitholes like australia started making stuff miles better than france for fractions of the price
>sued the world into being required to label anything not made in champagne "bubbly" instead of "champagne"

lmao the fucking salt. this is the same shit. "its soy rotting somewhere else besides japan so its not the same reeeeeeeeeEEEEEEEEEE!!!!"

[Anonymous No.12571447]

>>12567223
What is onion sauce?

[Anonymous No.12571800]

>>12562315
>not making your own takoyaki sauce

[Anonymous No.12572121]

kikkoman is way to expensive to use as a cooking soy sauce. if you are using soy sauce as a condiment than it's worth getting i guess

i usually just get pearl river idk it's what my mum used to buy

[Anonymous No.12572281]

>>12570957
>in Singapore to supply products to Southeast Asia and Oceania, and the plant entered operation the following year. What made it possible to produce Kikkoman Soy Sauce of the same high quality as in Japan in a location that was much hotter and more humid was the dependable fermentation technology that had evolved out of long years of history and tradition.

>tfw according to Kikkoman, NZ Kikkoman Soy Sauce is to the same high quality as in Japan
feels good


has anyone here actually tried both murrica Kikkoman Soy Sauce and nip Kikkoman Soy Sauce?
I wonder if there is a difference.

[Anonymous No.12572296]

>>12565273
If you do get this, use it for dipping, not cooking

[Anonymous No.12572309]

>>12572121
they sell kikkoman in bulk at costco

[Anonymous No.12572321]

>Yuzaburo Mogi is a Japanese businessman who is the current Chairman and honorary CEO of Kikkoman.[1]
>Born February 13, 1925
>Mogi was a prisoner of war in Hawaii during the Second World War, where he is said to have fermented wheat in his cell, pressed it through his socks, and given it to American soldiers, suggesting they have a business relationship selling the sauce after the war.[2]