From the article: Soy Sauce - Glossary of Chinese Ingredients and Cooking Terms
Soy sauce may be the most important ingredient in Chinese Cooking. When cooking Chinese food, do you use Chinese light soy sauce (when dark soy sauce isn’t specifically called for)? Or do you sometimes substitute a different type of soy sauce – say for example, one of the many Japanese and Indonesian varieties? Do you have a favorite brand of soy sauce? (Longtime readers will know I’m partial to Pearl River Bridge). Share Your Thoughts
I'm a Koon Chun man
- I'm also a Koon Chun fan. I use both the thin soy sauce and black soy sauce. They say on their web site that they use Canadian non GMO soy beans, which I like. I find their soy sauces to be really fragrant and flavorful, and the black soy is particularly earthy and rich.
- —Guest Steven
Bad soy sauce really screws up a dish
- I buy Kikkoman at Publix. It's brewed and has more taste than other easy to find products. If I don't have a special sauce that the recipe calls for, such as mushroom soy, then I use what I have. It's fun to wander around a Chinese grocery and stock up on different kinds of soy sauce even if I have no idea how to cook with them. I keep the ingredient list of my dishes simple, so interesting flavors don't get lost, and I get a pretty good ideal how a sauce will taste before I add it.
- —john12302010
gongtaimin
- I have always used Kikkoman soy sauce whenever I cook meat and vege dishes. I also used the dark soy sauce and the light soy sauce depending on the recipe that I use. I have tried other brands but I still prefer using Kikkoman soy sauce.
- —Guest gongtaimin
soy sauces
- I prefer Tamari but will use Kikkoman in a pinch. Can't get much else up here in northern MI
- —Guest allisonthebaker
What kind of soy sauce.....?
- I am allergic to soy, so I use Thai Kitchens Fish Sauce in place of soy sauce, and I mix in some sesame oil when I am stir-frying.
- —Guest jinjelle
About Soy Sauce
- Most soy sauce is made from toasted wheat with a lot of added salt. Bad for non-wheat eaters (Celiac). "Favorite" brand does not have wheat in it. Also, soy has estrogen in it, not good for breast cancer.
- —jcecelia
Favorite Soy Sauce
- SAN-J for Tamari KIKKOMAN for natural brewed Soy Sauce
- —Guest DisneyMagicChef@aol.com
soy sauce
- I have always been partial to Kikkomann's light,although I also like to use Tamari.
- —ostakaka
fav soy sauce
- I only use Kikoman. I've been using Kikoman for many years now and I would never substitute it for anything else!
- —Guest peg
Soy sauce
- A fav. is Kikkoman and also Teriyaki Sauce to save some money..I have just returned from the Supermarket and was looking at the Soy Sauce collection--there--and really did scoff at the Supermarket brand/Kikkoman.
- —Mech47ct
shoyo sauce
- Japanese pronunciation from Hawaii we use aloha but in the mainland i use kikkoman
- —poipndr
Soy and/or Fish Sauce
- Kikkoman is my favorite; made in the USA. I also use Thai Fish Sauce when I want a different taste with the same type of 'spicyness'
- —sumikumo
TehCSiang
- With my 20 years of cooking experience for my discriminating kids in Malaysia, I have use nearly all soy sauces in the market. I give thumbs up for Pearl River superior light sauce for general use. To fried noodle and for stewing meat, I recommend the dark sauce Cheong Chan elephant brand (produced by Campbell Cheong Chan Malaysia) use in conjunction with Pearl River dark mushroom sauce (sometime known as old soy sauce). This combination beats all other varieties I know including those Japanese, Hong Kong, Taiwanese, Indonesian and Malaysia.
- —Guest TehCSiang
Koon Chun
- I have been using Koon Chun soy and vinegar products since 1970, when I began living in Hong Kong. Another brand I enjoy though is Narcissus' Amoy Soy Sauce. Of late, I also like the high end premium naturally brewed South Korean soy sauce brands as well.
- —casademello
Soy sauces
- I like Koon Chun from Hong Kong I always have both their thin and double black on hand. If a recpie calls for soy sauce I mix the two. Other wise I use what the recpie calls for. I never use Japenese or other type soy sauce for Chinese food. However I only use Japenese soy sauce when cooking Japenese food. Thhere are subtle variations in soy sauces from different countries and if you want the food to be authentic then you need to use the soy sauce that is appropriate to the cuisine you are making.
- —RobertRovegno
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