Help needed: Soy Sauce

[Anonymous No.17990348]

So, I've been cooking a lot with Kikkoman soy sauce recently and it's been absolutely great.
The store I bought it from ran out of it, so I bought another brand, presumably Chinese.

When I came home to taste it for another dish I was making, I tasted it and man, was it gastly.
It was probably the surprise factor, but I didn't know that soy sauce tasted so different in other cultures.

Can someone give me a quick flavor rundown on when to use which soy sauce?

[Anonymous No.17990367]

>>17990348
Well anon you went from the ferari of soy sauce to probably literal gutter oil product what did you expect.

Good soy sauce is kikoman everything else is watered down shit with extra salt to cover the inferior product

[Anonymous No.17990373]

>>17990348
We have a chinese store here and I asked for the best soy sauce and they game me fucking kikkoman

[Anonymous No.17990374]

>>17990367
Yeah both good for you fool Gozirra wovers
Yamasa > Kikkoman

[Anonymous No.17990380]

I think kikkoman and la choy are pretty similar and seem to be the staples in most US supermarkets. If you really want to mix it up, try coconut aminos. Probably more expensive depending on brand but flavor is interesting. Less sodium, too if that matters at all to you.

[Anonymous No.17990382]

>>17990374
Kikkoman is a good compromise between availability and performance.
I don't even know if they even sell Yamasa anywhere in my country.

[Anonymous No.17990416]

>>17990382
The funny thing is that I got turned onto Yamasa from a Korean take out joiint, there was a usually a big box of yamasa packets on the way so everyone was invited to take some.

[Anonymous No.17990417]

BEHOLD!

[Anonymous No.17990420]

>>17990416
I always thought that South Koreans hated Japanese people due to their militaristic history, but it's usually not the case.
Strangely enough, South Koreans are more hostile to North Koreans, than Japanese.

If I was South Korean, I would treat them like Eastern German during Soviet times and invite them home (West Germany) from their oppression with open arms. This does not seem to be the case for South Koreans.

[Anonymous No.17990429]

>>17990348
If the ingredients label says “hydrolyzed soy protein”, it’s going to be fake shit.

[Anonymous No.17990435]

>>17990420
I went to school with a lot of asians and it was usually Chinese v. Koreans, they really didn't like each other. Being white I had friends on both sides so was able to see things from multiple sides.

[Anonymous No.17990466]

>>17990348
Don't fall for this kikkkoman sriracha like I did. It's horrible and you've been warned, I had to try it.

[Anonymous No.17990473]

>>17990466
I stay loyal to my king.

[Anonymous No.17990505]

For me it's fountain

[Anonymous No.17990506]

Kikkoman i alright
Just buy in bulk

[Anonymous No.17990509]

>>17990505
That seems pretty gay, "drink from my fountain, like a merman...

[Anonymous No.17990526]

>>17990348
yamasa, wan ja shan, lee kum kee, pearl river bridge

[Anonymous No.17990536]

For me, it's Lee Kum Kee. Or that pearl bridge one, I guess.

>>17990348
I'm curious what brand you got? Soy sauces obviously vary, but I've never come across one that was way out there bad.

[Anonymous No.17990537]

>>17990526
I am not going to put something called "Lee Kum Kee" into my body, sir.

[Anonymous No.17990549]

>>17990536
The left one on this pic.
>Pearl River Bridge
>Superior Dark Soy Sauce

[Anonymous No.17990555]

>>17990526
>lee kum kee
more like lee chees mis

[Anonymous No.17990561]

>>17990549
Ah, I thought it might be that. Dark soy is used more for colouring and in tiny quantities for the strong flavour. You don't use it for seasoning the same way you would with light soy.

[Anonymous No.17990564]

>>17990561
In that case, how different would PRB light soy sauce be from Kikkoman all-purpose?

[Anonymous No.17990567]

>>17990374
Retard take.
Kikkoman marudaizu (pic) is the best soy sauce without going to “microbrew” boutique brands.

[Anonymous No.17990695]

>>17990564
I think that'll be much more like what you're expecting, thinner and not as overwhelmingly concentrated. Keep the dark soy around though, you can use a tablespoon or so in a pork braise or stew, and if you ever have gravy or something you want to look darker brown, a capful will work.

[Anonymous No.17990956]

>>17990473
I know what you mean, I go for this shark brand one STRONG when I can find it. I'm not complaining but it would be nice if it was a bit thicker.

[Anonymous No.17990987]

>>17990473
From that bottle it kind of looks like that goose has either it's neck broken from being thrown into some pond of blood hence the red background or or its being drowned, or maybe both.

[Anonymous No.17991347]

>>17990567
Yeah Japanese kikoman is what i buy now.
American made kikoman is really not bad either but the Japanese is a bit nicer if you have an easy way to get it locally.
I got through about two of those litre plastic bottles a year.

[Anonymous No.17991383]

>>17990348
Are you sure it was regular soy sauce? There's a huge difference between all-purpose soy sauce, kecap manis, and ponzu, even though they're all black liquids sold next to each other at the Chinese store

[Anonymous No.17991427]

Just dropping my soy sauce salad dressing here.
2 tablespoons of soy sauce
2 tablespoons of white balsamic
1 1/2 tablespoons of mayonnaise
Pepper
Add a bit of water to taste

That's it, it's fucking addictive

[Anonymous No.17991433]

>>17991427
Forgot to add, stir till it's all mixed. Obviously I assume most people here are not retarded and would have done it without instructions. Still sorry for forgetting.

[Anonymous No.17991442]

>>17990505
dangerously based

[Anonymous No.17991447]

>>17991427
How many portions of salad is this for?

[Anonymous No.17991455]

>>17990348
SHOW ME
SHOYU
KIKKOMAN
KIKKOMAN

[Anonymous No.17991457]

>>17991427
I didn't have white balsamic so I tried it with a mix of white wine vinegar and red balsamic. Not my favorite but I can totally see it for a Japanese side salad or something.

[Anonymous No.17991471]

>>17991447
Depends on how you like it, more water or less. I usually make it for half a head with tomato and cucumber.

[Anonymous No.17992334]

is yamasa actually made in Japan
Kikkoman here is usually made in Singapore, better than chyna I guess

[Anonymous No.17992366]

>>17990348
You have to be very careful when cramming soy sauce up your ass

[Anonymous No.17992439]

>>17990348
>zoomer learns that there are many many different types of soy sauce
lol
shit's not even consistent across one country, let alone Asia

[Anonymous No.17992468]

>>17992439
At least they stir while folding 30,000 times for authenticity.

[Anonymous No.17993546]

>>17992468
Some of the more than 1,000 manufacturers in existence may be mixing the stir while folding 30,000 times.

[Anonymous No.17993549]

>>17990348
>Can someone give me a quick flavor rundown on when to use which soy sauce?
Basically always use this and you're good.

[Anonymous No.17993677]

>>17990348
For rice based dishes I prefer left, but I use the right for stir frys

[Anonymous No.17993739]

Has this bottle, which reduces deterioration of soy sauce, started to be sold in the US?

[Anonymous No.17993753]

>>17993549
I disagree, it's not at all that it's good, it's walmart level not bad.

[Anonymous No.17993754]

>>17990348
Traditionally fermented soy sauce with no alcohol added or it's trash.

[Anonymous No.17993761]

If you want the real thing, this is it. Naturally fermented over for years in giant inoculated wooden barrels.

[Anonymous No.17993771]

>>17990473
>flying goose brand
based, huy fong is goyslop

[Anonymous No.17993782]

>>17993754
I've bought a couple of traditional method soy sauces a couple of times. After opening the package, it deteriorates and becomes sour in a month even if you keep it in the fridge.

[Anonymous No.17993789]

I love kikkoman, but lee kum kee is fine too. There is a lot of different in sauces based around fermented soy beans and the ones made of caramel colour, salt, sugar and msg etc so look for 'clean' labels if you are branching out from your regular brand. The more traditional naturally fermented ones based around soy have a delicious fermented flavour and you can detect all the subtleties as they are quite one dimensionally savoury, salty fermented soy. That is what I want as a condiment and ingredient. The others just taste like fucking sugar and salt and any nuance is lost also the sugar makes them burn when used as marinates and reduced for sauces.

[Anonymous No.17993792]

>>17993782
I've never had problems with them, don't remember the brand I had though

[Anonymous No.17993810]

>>17993546
I'd like these people to have to take a taste test. From 30,000 people have 10 thousand do some quadruple blind study and report... the holy than thou types doing the 30,000 gay hippy faggot folds wont be able to tell be difference then some shit folded thirty times by a crack head.

[Anonymous No.17993826]

>>17993761
I bought a $15 bottle like this and honestly it's not much different than a $3 bottle

[Anonymous No.17993834]

>>17992334
There's a factory near me. It's made in Japan or Salem, Oregon. Tried both and they're both good.

[Anonymous No.17993843]

can you say soy on /ck/?

[Anonymous No.17993846]

>>17993843
no, it will get turned into onions

[Anonymous No.17993859]

>>17993826
I'm sorry that your tongue is broken.

[Anonymous No.17993864]

Has anyone tried this?
(Especially for someone coming from being used to Kikkoman all purpose sheeit)

[Anonymous No.17993889]

>>17990348
For me soy sauce is Kikkoman.
However I buy Dark Soy sauce from Pearl River Bridge (Chinese afaik) and it's really good. Might be worth checking their regular soy sauce.

[Anonymous No.17993976]

>>17993792
It's an old problem in Japan.
So, use the old soy sauce in dishes that need to be heated.
Fresh soy sauce is used for dishes such as TKG and sashimi.
However, there are many people who use soy sauce without worrying about deterioration.

[Anonymous No.17993996]

>>17993810
I can't translate the expressions well enough to understand the meaning of most of them.
I think most Japanese would notice if they tasted and compared fresh soy sauce with the same salt content at the same time.
But it may be difficult for those who are used to mass-produced soy sauces such as Kikkoman or Yamasa.

[Anonymous No.17994057]

Nobody ever talks about Filipino soy sauce.
Its usually these three that I see imported to America.
Silver Swan, Marca Pina, and Datu Puti.
I am buying them for affordability reasons... they are cheap for a big bottle.
If there is a problem with this... speak up? Dont just say THAT ONE SUCKS, but please say why.
I dont have the opportunity to taste them all side by side. Did you experts taste them all side by side in a blind tasting? If not, then how do you choose a favorite?

[Anonymous No.17994058]

>>17990505
Interesting that it uses corn instead of wheat, does it taste much different from other soy sauces?

[Anonymous No.17994447]

>>17990549
Ignore my previous post
>>17993889
The one you got is Dark Soy Sauce indeed. Which is really different from standard. It's much more concentrated. I enjoy it on eggs but it's mostly used in sauces.
What you want from this brand is the one in the middle "Helle" or "light" soy sauce.
Don't throw that dark sauce though. Plenty of good uses for it.

[Anonymous No.17994802]

>>17994057
silver swan is the best, it's always my go to when I can get it.

[Anonymous No.17994844]

>>17990348
Chinese soy sauce is better than japanese
t. pearl river bridge connoisseur

[Anonymous No.17994912]

>>17994057
Marca Pina is based. I like their vinegar.