Favorite Soy Sauce ?
I was thinking about Soy Sauce. I know there are various types. Japanese, Chinese, sweet Indonesian, Lite, low salt, etc. What are your likes and dislikes? Which should be used for what?
I grew up with Kikkoman (Which I think has a slight winey taste)but also use a few others such as Kikkoman lite (which tastes diffent, More focus on the meaty/umami flavor?, not just watered down), and ABC sweet Indonesian which has a sweet light molasses flavor with a bit of salt and a hint of soy flavor.
I currently cook with Hai Tian brand mushroom soy sauce, which I get in a 5 pound jug. I keep a bottle of table quality soy sauce in the refrigerator. Currently, it is Ohsawa brand Nama Shoyu, unpasteurized organic Japanese-style soy sauce, which I buy in a natural foods store. They have several different brands of high quality soy sauce there (unpasteurized, small batch, 2-4 years aged) and I like to buy different types.
I really like the Tamari organic sauces from San-J. I find that the flavor is more intense than brands such as Kikkoman. I typically use the low sodium (silver label). See link below for more information. Note: many locations do not carry the gold or silver label bottles, but if you have a Whole Foods store near you they should have it.
funny you should ask. I once attended a soy sauce tasting. My notes read:
4. very salty
6. slightly less salty
The sole stand-out was filipino kalamansi (sp?) lemon soy sauce. It's just incredible and versatile. Improves anything you dip into it. You can find it in Filipino markets, always in large bottles (but inexpensive). Highly recommended, great stuff.
Ohsawa Nama Shoyu. I've used it since discovering it in a health food store in 1987, just after I went vegetarian. I also like Mitoku Yaemon Tamari. I haven't found any Chinese soy sauces that can compare in quality to these two--I wouldn't mind being pointed towards them if they exist.