recommend me a new soy and fish sauce

[Anonymous No.6274452]

Both are soon to be empty, so any I should try?

also, for the soy sauce, should I get chinese, japanese or one of the various southern sweet things, if I mainly cook "fusion"*

Does /ck/ have any favorite brands or something?

[Anonymous No.6274457]

Or do you just buy your stuff by brand name and label design?

[Anonymous No.6274470]

>>6274457
I really really wonder where they got their design idea from
>http://de.wikipedia.org/wiki/Normbrunnenflasche
>http://www.mineralwasserflasche.de/design-will-gefallen.html

[Anonymous No.6274481]

>>6274452
>*
Meaning, I occasionally throw various vegetables in a pan, with some exotic spices and some soy and fish sauce, so I mostly dont follow any specific chinese, japanese or malay or whatever recipies, so the type of soy sauce does not really matter that much I guess.
I guess a somewhat neutral one would be best.

Or maybe I should try something totally different

[Anonymous No.6274498]

>>6274452
I recommend kecap manis
I just mentioned it on this thread, but don't know where to get it now that I don't have my grandma to buy it for me, she's dead.
>>>>>6272544

[Anonymous No.6274515]

>>6274498
Sorry to hear that.

But I am not really sure if a sweet indonesian sauce would be easy to use for justthroweverythinginawok dishes.

[Anonymous No.6274595]

>>6274515

Kecap Asin is more similar, a little thicker than most soy sauces though.

[Anonymous No.6274616]

>>6274452
Red Boat is supposedly the best fish sauce, but hipsters found out about it so now it's expensive.
Really, any fish sauce will do. Try out different brands, until you find one that clicks with you.
As for soy sauce, I don't really know, I get whatever brand the store has at the time.

[Anonymous No.6274639]

>>6274498
>>6274515
>>6274595
So does anyone know where to find this?

[Anonymous No.6274659]

>>6274639
In whatever little asian supermarket you have next to you? Most i know, also have some sweet soy sauce, but maybe thats an european thing?

>>6274616
>red boat
well, maybe the european hipsters havent yet found it, and maybe my turkish owned tai store has it. I guess I see if I can find it.

>Try out different brands, until you find one that clicks with you.
So far, its mostly just salty and "something" plus "fishy" to me. I just have to sample some more I guess.

[Anonymous No.6274671]

>>6274659
I haven't tried it. It's supposed to be very umami, and not /too/ salty.

[Anonymous No.6274687]

Depends on what kind of "fusion" you're cooking.

Japanese soy sauce is sharp and usually used sparingly with more sweet ingredients. Chinese soy sauce is smoother and is usually used to complement denser flavours. Kecap manis is essentially a dark soy sauce and wouldn't work as an all-rounder unless you're making a lot of stews. Decide which type you want based on what you're planning to cook. For Chinese, look for Pearl River Bridge Golden Label (first-pressed) light soy. For Japanese, people will argue between Yamasa and Kikkoman.

As for fish sauce, you're probably not going to find anything besides Three Crabs or Squid unless you have an Asian market nearby. People will shit on them but they're the same things your local Viet place uses and it's relatively inoffensive once it's mixed in. If you want to try a more pure, less "fishy" sauce (as in, actually tastable from the bottle) listen to the other anon and get Red Boat.

[Anonymous No.6274705]

>>6274452
I buy Kikkoman or Lee kum kee for soy sauce, usukuchi/light soy sauce.
Kecap manis will only work for indonesian food so if you don't cook /like the taste don't buy it. No experience with fish sauce.

[Anonymous No.6274721]

>>6274705
>kikkoman
>No experience with fish sauce
Ayy lmao

[Anonymous No.6274758]

>>6274687
>unless you have an Asian market nearby
I have 4 around, so I actually have too much choice…

>squid
I see that everywhere. seems like a standard brand. I always stayed away from it, since it confused me. Squid? Why? What does squid have to do with fish sauce?

[Anonymous No.6276599]

some short bump before I go shopping

[Anonymous No.6278662]

>>6274452
If you want light soy sauce, get the green-cap Kikkoman, less salty and almost universally applicable (like everything except the really sweet cakes). I'd also recommend a dark soy sauce and a mushroom sauce (personally use the "Healthy Boy" brand:-))

[Anonymous No.6279117]

I would recommend golden mountain sauce if you can find it. I have quite a few bottles of soy sauce in my fridge (japanese and thai), and this is my current favorite. You can also buy it on amazon if you're interested.

I would also recommend japanese usukuchi style (light) soy sauce, I quite enjoy that as well.