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Started By
Message
Soy Sauce
Posted on 10/5/18 at 9:03 am
Posted on 10/5/18 at 9:03 am
What type of soy sauce do you use? Anyone use something else other than the the mass produced asian type that can be found?
This post was edited on 10/5/18 at 10:39 am
11
Posted on 10/5/18 at 9:04 am to NOLATiger71
Kikkoman
Posted on 10/5/18 at 9:24 am to Paul Allen
quote:
Kikkoman
Same here. Been using it for years and love the taste of it. My wife wished I'd use the low sodium one, but I don't use it a lot, just in some marinades when making kebabs and in some of my gravies and sauces. Of course when we get fresh tuna from a friend that fishes for them in the Gulf and when I can get some quality salmon, it's sushi time and it gets used then too with some wasabi paste and pickled ginger.
Posted on 10/5/18 at 9:24 am to Paul Allen
The last two bottles of kikkoman I've purchased have spoiled really quick...and yes I keep them in the fridge
Posted on 10/5/18 at 9:39 am to NOLATiger71
San-J Tamari
Posted on 10/5/18 at 9:56 am to NOLATiger71
Maggi soy sauce seasoning
Posted on 10/5/18 at 10:21 am to NOLATiger71
Just make sure the ingredients contain actual soy and not hydrolyzed soy protein.
Posted on 10/5/18 at 10:48 am to NOLATiger71
Ponzu is the best stuff ive found. Less salt and more citrus.
Posted on 10/5/18 at 11:00 am to rbWarEagle
quote:
San-J Tamari
This. I put it on my steel cut oats in the morning.
Posted on 10/5/18 at 11:02 am to NOLATiger71
Whole Foods' 365 Reduced Sodium Shoyu. Soy sauce is pretty straightforward stuff, unless you want to start adding unrelated things into the flavor profile.
Posted on 10/5/18 at 11:03 am to NOLATiger71
I usually keep San-J Tamari on hand.
Posted on 10/5/18 at 12:22 pm to TigerstuckinMS
I do keep Kikkoman soy sauce on hand for recipes, but I tend to use Kikkoman's lime ponzu (not lemon) for a splash in personal dishes.
Posted on 10/5/18 at 1:15 pm to NOLATiger71
Yamasa. Brewed in Japan. Not on your common grocery store shelves.
Posted on 10/5/18 at 1:17 pm to Degas
Bluegrass soy sauce.
After I tried it at Mopho I immediately bought a bottle.
After I tried it at Mopho I immediately bought a bottle.
Posted on 10/5/18 at 1:38 pm to NOLATiger71
my wife and I get take out Chinese and sushi a lot so if I’m cooking and soy sauce is needed I usually use a left over packet. I have a drawer with about 50 packets of low sodium regular.
This post was edited on 10/5/18 at 1:41 pm
Posted on 10/5/18 at 3:03 pm to ellishughtiger
I use the leftover packet when I use soy sauce in a marinade. They are not bad, but I prefer a better quality ones for adding at the table.
Posted on 10/5/18 at 3:17 pm to NOLATiger71
Posted on 10/6/18 at 5:18 pm to NOLATiger71
How to Buy Soy Sauce Like a Pro
Chinese naturally-fermented light soy sauce is my favorite kind. Best I've found in American markets is:
Lee Kum Kee Premium Soy Sauce
Chinese naturally-fermented light soy sauce is my favorite kind. Best I've found in American markets is:
Lee Kum Kee Premium Soy Sauce
Posted on 10/6/18 at 5:28 pm to LSUsmartass
quote:
The last two bottles of kikkoman I've purchased have spoiled really quick...and yes I keep them in the fridge
It goes bad?
Posted on 10/6/18 at 6:45 pm to Martini
That’s what I thought too. That stuff can last forever.
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