CharlieD
Chef Extraordinaire
It's only good when you are not sick and do not have to go there at all.
On line shopping doesn't do much good either.
On line shopping doesn't do much good either.
There are a lot more than 3 types, actually and La Choy isn't a dark soy sauce.
Dark soy is thicker and has had sugar or molasses added to it.
La Choy is just a cheaper brand of "light" soy sauce. IMO, all you taste is salt with it.
Personally I prefer Kikkoman low sodium and Healthy Boy brand.
While I am in no way an authority on soy sauces in any shape or form, all the soy sauces that I have seen that are just normal/straight soy sauce have been of a similar dark hue. There are variances within the colours of the light soys or the blends, etc but I guess as all of the Asian restaurants I have been to here all seem to use either Kikkoman or Yakuta (and that has only been in Japanese restaurants), it may be a bit more standardised here in Perth. Possibly due to our proximity to Asia or possibly to a lack of choice. Do not know....Alot of "authentic" soys seem to be darker, but thats only in NY and Philadelphia where I shop in Chinatowns. Im sure it varies accross the world.
Oops, its not Yakuta its called Yamasa made since 1645I can only get the Yakuta light and I love it very nice flavor
Ok. Why don't you elaborate on some of the other types. I mentioned the third "type" isn't really true soy at all, its a mixture or blend. There are millions of diff. soys out there, I was trying to keep it simple. La Choy is one of my least favorite soys, but to call it light is rediculous.
La Choy is of the type that you referred to as "light." It is not in the class of soy sauces that are dark, thick and have added sugar.
A good asian market will carry a wide a variety of types and brands, especially if the store carries Japanese soy sauces, as there are a great many types of them.
These are two I use very often. Along with Kikkoman low sodium. They have great taste.
Looks like a light one and a dark one. i bet they are good.
None of the "dark" or "black" soy sauces I've purchased from Asian markets were ever "thick" or "sweet", & none have had any sugar or molasses as an ingredient.
Authentic dark or black soy is simply brewed for a longer period of time than light soy - just like coffee. It shouldn't be "sweet" or have any additives. Any soys that are thick & sweet are different than plain dark or black soy.
If any of the recipes I've made that specify dark or black soy were made with something thick/sweet, they'd be downright awful.
Who was asking me about mayo? I buy Kraft and again mostly because it has better kosher supervision.