Soy Sauce brand recommendations?
I'm grateful to live a short drive from some outstanding asian grocers. So many soy sauces from which to choose.
Anyone have any brand recos for general purpose use? (aside from mushroom soy sauce and other specialty variations).
I've always liked kikoman and have tried yamasa and a few others I can't remember. I'm sure I'm missing the boat here and would appreciate some opinions.
I agree with your choice of Aloha - even though I've moved away from the islands I still use Aloha for most of my cooking, I get nervous when I start running low.I use it as my "light" soy sauce or for making poke'. I use Superior, I think it's Pearl River Dark soy sauce for appropriate dishes - that need both the color and sweetness. Kikkoman as a "finishing" touch..in my mind Kikkoman does not do well in marinades and such, though it's my choice for Sashimi, IMHO Aloha does not do well here. Datu Puti for Adobo and other filipino dishes. Many times I'd use a combination, depending on the dish. It's really all a matter of taste. Though I'd say that using the appropriate type of "shoyu"(i.e. much like vinegars) will add/subtract from a dish.
i am not an avid cook, but my mother is cantonese and cooks only with
Pearl River Bridge Light Superior Soy Sauce.
my grandmother (mom's mom) is a tremendously wonderful cook in Hong Kong who use to teach cooking classes, so perhaps this is the soy sauce my grandmother uses!
i dont believe the label actually says Pearl River Bridge in English (i look for Light Superior Soy Sauce), but fortunately (and miraculously) i found a photo of the bottle online!
oh.. and for those who don't know "light" isn't for calories but refers to the darkness of the soy sauce due to the fermenting time.. dark longer than light. light is used primarily for cooking.
I agree. The "Light" is great for flavoring stir-fried dishes, for at table dipping, etc. The Dark (Laoyou) is more for stewing dishes, like red-cooked anything, or for braising. Again, I will only buy Pearl River brand. I like it the best.
For rice vinegar, go for the black Chinese vinegar from zhenjiang (chinkiang), jiangsu province. Nothing better.
Thanks for the rec. i'll try it out.
I've been using a Japanese soy sauce called Nama Shoya, under the brand name Owsawa. It bills itself as organic and unpasteurized. I use it more as a finishing sauce than a cooking sauce. It's got a delicate, wonderful flavor, not overpowered by salt. The only place I've ever seen it is the Park Slope Food Coop in Brooklyn.