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Old 07-23-2012, 08:26 PM   #1
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Need help understanding types of soy sauce

So la choy is supposed to be one of the worst ones.I used the low sodium for a couple months.Opened a kikkoman original soy yesterday.Its ok,but the smell makes me think of a cooking wine.Even kinda tastes like it.Is this & original teriyaki better to cook with?I got a bottle of lee kum kee table top soy sauce I haven't opened yet.I seen another called double deluxe by it at the store.Same size,lil over double the price.

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?

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Old 07-23-2012, 08:44 PM   #2
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I was brought up on Kikkoman, so I am a bit biased.
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Old 07-23-2012, 08:52 PM   #3
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I like to buy different ones to check them out. I prefer the lighter ones. They tend to have more flavor before things get too salty and they don't turn everything so unappealingly black. The dark soy sauces are good as an ingredient in another sauce, but I find them too strong when poured directly on food.
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Old 07-23-2012, 09:10 PM   #4
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When I was allowed to eat soy I used tamari instead of other soy sauces.
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Old 07-23-2012, 09:12 PM   #5
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Normally I do not buy food from China but... I like Pearl River Bridge brand.
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Old 07-23-2012, 09:15 PM   #6
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I was thinking about soy sauce just today and went sniffing around "da webz" and came up with this one of the IMO best articles available:

Soy sauce - Wikipedia, the free encyclopedia

Read the entire article. Take this advice from me, a guy who usually has several different kinds of soy sauce on hand all the time. There is no one kind of soy sauce that serves all needs.

Or anybody who is all concerned about sodium should just buy the green cap stuff.

I use a lot of Kikkoman for general soy sauce, use Healthy Boy (brand) Sweet Soy Sauce (Thailand) for barbecue and as one of the soy sauce combination for some of my Thai cooking. Then there's tamari and shoyu... It's complex.
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Old 07-23-2012, 09:59 PM   #7
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Quote:
Originally Posted by chubbs

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.?
Truly? I had no idea! Huh.

Always Kikkoman low sodium. Maybe I need to get the regular and add water.
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Old 07-23-2012, 10:07 PM   #8
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Quote:
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Since I learned low sodium soy is just watered down soy...
So exactly where did you learn that?
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Old 07-23-2012, 10:09 PM   #9
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Try tamari, a Japanese type of soy sauce (not a brand name). In addition to having a slightly different flavor, it's usually wheat free so good for those with gluten allergies.
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Old 07-23-2012, 10:16 PM   #10
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Hawaiian Shoyu is a lighter flavor and salt. You can get a giant bottle of it for few dollars in the ethnic section.
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Old 07-24-2012, 04:51 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, 05:23 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, 07:09 AM   #13
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I love the Ponzu! Great on everything, so far.
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Old 07-24-2012, 08:02 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, 09:08 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, 09:27 AM   #16
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Quote:
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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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