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Old 07-24-2012, 05:51 AM   #11
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I have light, dark, and mushroom soy sauces (regular and sodium-reduced), teriyaki sauce (which is what my mom always used instead of soy), and sweet soy sauce in the condiment cupboard. I find I like the dark for cooking, as well as the mushroom. For more flavor, I use the teriyaki sauce. I too grew up on kikoman and the kind that is shown in the wiki article--not sure what that is, but I recognize the bottle when I see it.
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Old 07-24-2012, 06:23 AM   #12
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I use Kikkoman's soy sauce, but have been meaning to try their Ponzu:

Kikkoman Ponzu Sauces | Citrus-flavored Soy Sauce
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Old 07-24-2012, 08:09 AM   #13
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I love the Ponzu! Great on everything, so far.
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Old 07-24-2012, 09:02 AM   #14
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Right now in MN my favorite soy sauce is Lee Kum Kee, you can get it in Cub foods. I do not know why you think La Choy is bad, I like it, Cannot stand Kikkoman for a life of me, I think it has achemical taste to it.
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Old 07-24-2012, 10:08 AM   #15
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Quote:
Originally Posted by chubbs View Post
Since I learned low sodium soy is just watered down soy,i'm not buying it anymore.Just add equal part water to soy & their ya go.Saves money.
What soys are better for a table sauce?
I'm curious where you learned that. Kikkoman's site says salt is removed from the low-sodium version after brewing.
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Old 07-24-2012, 10:27 AM   #16
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Quote:
Originally Posted by chubbs View Post
What soys are better for a table sauce?
Tables are best eaten sans sauce.....Sorry, I been readin' too many posts from buckytom and Harry..
I will go stand in the corner now.
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