Which kind of soy sauce is?

Which kind of soy sauce is Culinaly approved?

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  1. 2 months ago
    Anonymous

    Doesn't matter so long as I can "accidentally" drop the bottle on the floor and have that delicious manlet bend over to pick it up.

  2. 2 months ago
    Anonymous

    Soy sauce is one of those avenues that I haven't explored. I'm sure I could be buying more expensive and better soy sauce but for me, the cheap grocery store brands are good enough. I don't use it a whole lot.
    What do you anons use it for most and what brands do you recommend?

    • 2 months ago
      Anonymous

      >What do you anons use it for most and what brands do you recommend?
      kikkoman in my instant ramen

    • 2 months ago
      Anonymous

      Fried rice or other wok dishes. Like you said I don't use it that often so I find the cheap shit works pretty well. Plus I'm always mixing a dozen other incredients into the sauces anyway. Oyster sauce, hoisen, sambal, sesame, gochujang, miso that it feels like the soy is just filler.

    • 2 months ago
      Anonymous

      Watch the video dude.

      • 2 months ago
        Anonymous

        no : )

        • 2 months ago
          Anonymous

          Being uneducated by choice is not something to act smug about.

      • 2 months ago
        Anonymous

        buy an ad!

  3. 2 months ago
    Anonymous

    He's so cute! He looks like a red panda! Adorable! I want to feed him bao and shove chopsticks up his peehole <3

  4. 2 months ago
    Anonymous

    I use this one for my light and dark soy sauces. Asked a Chinese girl once which ones are best and I went with it.

    • 2 months ago
      Anonymous

      I use Pearl River for dark soy.
      I use Silver Swan as my daily driver because I am a dirty Flip.

  5. 2 months ago
    Anonymous

    kikOman

  6. 2 months ago
    Anonymous

    i always buy kikkoman because of the flash video on albinoblacksheep back then

  7. 2 months ago
    Anonymous

    who the frick cares what Culinaly thinks? this board is moronic

    • 2 months ago
      Anonymous

      >projecting

  8. 2 months ago
    Anonymous

    This is the first time I've seen Ethan unreservedly conclude that the cheap shit is as good as the expensive shit.
    In his first test he couldn't even tell the difference between the 'fermented 4 years in oak' soy sauce versus the artificially aged sauce.
    Not couldn't tell which was supposed to be better mind, literally couldn't discern the difference after he put it on sushi.

    Autistic japanese men hand-stirring soy sauce in a thousand year old barrel with their grandfather's boat oar are in shambles.

    • 2 months ago
      Anonymous

      He said the same about cheap chicken

    • 2 months ago
      Anonymous

      Also with eggs.

  9. 2 months ago
    Anonymous

    >Drinking goy sauce

  10. 2 months ago
    Anonymous

    >no Aloha brand

  11. 2 months ago
    Anonymous

    I use Pearl River Bridge light soy sauce (my main soy sauce) and their dark soy sauce. I only use soy sauce for Chinese food so I don't bother buying stuff like Japanese soy sauce.

  12. 2 months ago
    Anonymous

    I have the light and dark Pearl River ones for stir fry. I also use Usukuchi Shoyu for ramen and japanese dishes.

    Mushroom flavored shoyu is also a must try if you haven't already. I probably have about 60 in asian sauces in my fridge at all times. hoisin, LaoGanMa, Xiaoxing wine, fish sauce. all that good shit

    • 2 months ago
      Anonymous

      You don't need to refrigerate any of that shit besides hoisin. Why is it in your fridge? I keep them in my pantry.

  13. 2 months ago
    Anonymous

    >soy sauce
    Hola sauce. Soy anon.

  14. 2 months ago
    Anonymous
  15. 2 months ago
    Anonymous

    Where are my china lily chads at

  16. 2 months ago
    Anonymous

    This thread
    Has not done its piece
    Why the shitty lack of opinions on such a fine tasty condiment

  17. 2 months ago
    Anonymous

    purchase an endorsement. alternatively, have a nice day.

  18. 2 months ago
    Anonymous

    Lee Kum Kee is the best of all the brands I've had.

    • 2 months ago
      Anonymous

      Lee Kumbis my favorite.

      Everyone says lee kum or pearl river but when I ordered pearl river it had a prop 65 warning sticker for contains lead. And when I saw it at a store it also had the warning. Never seen the warning on Lee kum kee

  19. 2 months ago
    Anonymous

    Kikkoman low sodium if you're health conscious, Lee Kum Kee if you're not; restaurants use Lee Kum Kee because it's cheap and can be bought at 99¢ Only stores.

  20. 2 months ago
    Anonymous

    I use this for chinese stocks and other things where the quality shines, kikkoman for japanese recipes, and just whatever (usually lee kum kee) for most korean and chinese dishes

    • 2 months ago
      Anonymous

      as a sidenote, anyone find it fricking annoying how nicely he researched balsamic and then just grapped random shit for his olive oil video? his soy sauce video too, it's all just grocery store soy sauce, but he should really have a tip top tier master stock soy sauce in the testing of equivalent price and esteem to the "true" balsamic. same with the olive oil testing, he didn't do nearly as good a job researching the certifications

  21. 2 months ago
    Anonymous

    I like the hippie shit. A bit less salt than Kikkom*n but more zip.

  22. 2 months ago
    Anonymous

    How much is too much for soy sauce?

    • 2 months ago
      Anonymous

      around 60 dollars per oz you're reaching the limit of it being worth it. it really depends on the usecase though.

      • 2 months ago
        Anonymous

        I spend 13 dollars for a litler bottle of kikkoman, should I feel bad and scammed? It the cheapest I could get it.

        • 2 months ago
          Anonymous

          Where do you live? I can get a 40 of Kikkoman at my Walmart for 8 bucks.

          • 2 months ago
            Anonymous

            These bottles were $5.79 before Brandon.

  23. 2 months ago
    Anonymous

    I prefer soy-free onion sauce

  24. 2 months ago
    Anonymous

    The brand isn't terribly important to me. There's differences of course, but not that great ones.
    The single most important thing you should take care of is that it says somewhere on the bottle "naturally brewed" - if it is naturally brewed they will say that on there and if it isn't I don't buy it. The chemical mixtures taste a lot harsher and worse compared to the naturally brewed ones. From the naturally brewed ones I default to the cheaper options usually.

    • 2 months ago
      Anonymous

      >The brand isn't terribly important to me. There's differences of course, but not that great ones.
      this is completely false. yeah on a walmart shelf everything tastes similar, but sufficiently premium soy sauce is just an entirely different ingredient

      • 2 months ago
        Anonymous

        based moron who didn't read that anon's entire post. He literally says that you should look for the naturally brewed stuff, which is an entirely different product from the corn syrup bullshit.

        • 2 months ago
          Anonymous

          no I did. you can get lots of organically made soy sauce in walmart, and it's UTTERLY a different thing from some 10 or 20 year aged soy sauce. or even just an equivalently aged one with very well documented sourcing and methodology from a trusted specialty provider, this is in fact way more different to the "nice" grocery store soy sauce than the nice grocery store soy sauce is to the synthetic.

          I spend 13 dollars for a litler bottle of kikkoman, should I feel bad and scammed? It the cheapest I could get it.

          no kikkoman makes good grocery store soy sauce(I'm surprised it's the cheapest you could find, though, it's pretty mid range here), again, it just really depends on what you're using it for whether something is worth it.

          • 2 months ago
            Anonymous

            >muh superior nippon soy sauce folded 10 gorillion times
            shut up

            • 2 months ago
              Anonymous

              I'm not even saying the extremely premium stuff is superior, it's just very different. it's exactly like balsamic vinegar, the real balsamico is just structurally a different thing, it's not about it being the same thing but better, it's about just being another thing entirely

              • 2 months ago
                Anonymous

                Hey man, it's your money.

              • 2 months ago
                Anonymous

                don't talk to me if you can't communicate in earnest, you weird little weasel

              • 2 months ago
                Anonymous

                I earnestly believe you are wasting your money on fancy-pants ingredients, and this is coming from someone who's eaten $900 comped sushi in Las Vegas.

              • 2 months ago
                Anonymous

                I never said I buy it, nor that it's worth it(I don't use soy for finishing as much as for cooking, and I'm not loaded), simply that I am familiar with it. I am telling you the facts of the matter, nothing more.
                I find it surprising that you have such a hard time imagining that something that has gone through a process over 1-4 years(with much less agitation even in that period) might be different from something that has done it 10-20 years. if I told you a cheddar that has aged 3 months is completely different from 6 years, would you also think I was just coping or something? or is that different because you likely have a frame of reference?

              • 2 months ago
                Anonymous

                Well, good, because it's not worth it.

              • 2 months ago
                Anonymous

                was never the gist of the argument, entirely subjective and contextual, if you're trying to boost the market price on your menu it's a wonderful price. it's different, that's all I'm claiming, which it objectively is

              • 2 months ago
                Anonymous

                It's not that different.

              • 2 months ago
                Anonymous

                holy shit stfu already

              • 2 months ago
                Anonymous

                it is

                nope

              • 2 months ago
                Anonymous

                yuh-uh

              • 2 months ago
                Anonymous

                wrong

              • 2 months ago
                Anonymous

                not wrong, right

              • 2 months ago
                Anonymous

                Yes, I am right.

              • 2 months ago
                Anonymous

                oh so you think there's a big difference?

              • 2 months ago
                Anonymous

                no

              • 2 months ago
                Anonymous

                then you're wrong

              • 2 months ago
                Anonymous

                You've got that backwards.

              • 2 months ago
                Anonymous

                nu-uh

              • 2 months ago
                Anonymous

                it is

          • 2 months ago
            Anonymous

            I kind of enjoy how you just invented that I go shopping for soy sauce at Walmart in your head and proceed to get mad at me for something you came up with.

            • 2 months ago
              Anonymous

              never said you did anon, that's called an analogy.

              • 2 months ago
                Anonymous

                If the Walmart thing is an analogy then I don't see the parallel you were trying to draw.

                The balsamic comparison in

                I'm not even saying the extremely premium stuff is superior, it's just very different. it's exactly like balsamic vinegar, the real balsamico is just structurally a different thing, it's not about it being the same thing but better, it's about just being another thing entirely

                is an analogy.
                And ironically the point there is the same I made:
                There's a fundamental difference between brewed versions and the chemical shit with additives. Which is why I would say the single most important thing when buying balsamic is also that it's properly brewed.

              • 2 months ago
                Anonymous

                okay it's more an example than an analogy, but it was just to illustrate that
                1. looking for something that says "naturally brewed" is not the most significant thing, it's big, but aging and a source that does very regular agitation is even more significant. thus saying "The single most important thing you should take care of " isn't right.
                2. brand does help a lot to sort out who does this regular agitation in a good environment, so saying brand doesn't matter is also wrong. not to mention higher standards for base materials
                hence the walmart example, you can get lots of naturally brewed soy sauces in walmart(presumably), but won't necessarily meet criteria for quality, processing or aging

              • 2 months ago
                Anonymous

                I get what you were trying to say now, thanks for clarifying anon.
                I still think I disagree, but that's okay. You just seem to have a higher threshold of what you consider acceptable soy sauce and that's fine. I tried more expensive premium brands once and found the difference to be not worth it for cooking, but I can see it being worth as a finishing sauce or when it's the main star of the dish. I go through a decent amount from cooking myself and for that I find anything that is naturally brewed to be plenty good. I could use cheaper, but I do notice that in the finished dish in a big way and it's not like the price difference is that big to begin with.

              • 2 months ago
                Anonymous

                fair enough. I wouldn't necessarily say my standards are that high I guess we just find different things more "different" just to clarify, I don't need my soy sauce to be particularly "premium" for most usecases either..
                to me soy sauce is like cheese, yeah, getting a "cheese-like product" is different from a real natural cheese, but getting a cheese that has aged 10 times longer is even more different. but what's more different is subjective I suppose.

  25. 2 months ago
    Anonymous

    Frick that guy's video. It was a waste of 30 minutes for a non-useful answer. You need Dark Soy Sauce for cooking and lighter for Flavor. I prefer Chinese Soy Sauces, so Koon Chun or Pearl River Bridge for me.

  26. 2 months ago
    Anonymous

    There was a short lived Chinese supermarket when I was in college.
    When they were closing I got like 6 bottles of random soy sauce varieties since they were cheap.
    The only words a cashier ever said to me there was
    >You rike the sauce huh

  27. 2 months ago
    Anonymous

    I have the Yamaroku tsurubishio artisan 4year. Some guy visited their factory and got me interested in it's ancient methods, so I found it on Amazon. It's not noticeably different, sadly.

    I'll be just fine switching back to low sodium kikkoman soy sauce or tamari, naturally fermented, less salt. They both have flavor.

  28. 2 months ago
    Anonymous

    Not the korean "sweet" soy sauce with a baby's face on it that I got from the chinaman the other day, that's for sure. This thing is ass. I don't even know what I could make with this, given how salty normal soy sauce is, I was expecting this to be somewhat sweet, but not maple syrup sweet.

    >buy SWEET soy sauce
    >it's sweet
    Yeah I know, I'm a moron. Bought 7 dl of it too

  29. 2 months ago
    Anonymous

    that's what I thought, b***h.

  30. 2 months ago
    Anonymous

    I use Pearl River for light, Lee Kum Kee for dark.
    I also like Kecap Manis, makes a nice quick noodle sauce.

    • 2 months ago
      Anonymous

      Mind sharing that? I bought Kecap Manis a bit ago to try it, but I don't really know how to use it and when I did try it in recipes I didn't really like it.

  31. 2 months ago
    Anonymous

    Most soy sauce seems to have a subtle bitter, almost coffee-like taste I dislike. Other brands are okay when used in cooking, but for something like sushi, I'll only ever use low-sodium Kikkoman.

  32. 2 months ago
    Anonymous

    i use pearl river bridge for chinese food and kikkoman for japanese/anything else

  33. 2 months ago
    Anonymous

    >eating goy sauce
    ngmi

  34. 2 months ago
    Anonymous

    Chinese soy sauce for sushi and sashimi?
    No way.

  35. 2 months ago
    Anonymous

    >store bought soy sauce
    wow imagine not growing your own soy plantation and fermenting your own soy sauce, like some kind of child, you cooklets never cease to amaze me

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