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Do you have a favorite soy sauce?

ANy exquisite varieties, brands out there? besides rn of the mill kimlan, kikko, and yamasa?

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  1. I usually stick with Kikkoman. I can't stand LaChoy.

    1. Pearl River Bridge is the best. Findable in Chinese markets like 99 Ranch in So. Cal.

      3 Replies
        1. re: Bob Brooks

          I cook with Pearl River while my table soy is Kikkoman.

          1. re: Bob Brooks

            And of the Pearl River Bridge light soy sauces, the purple label premium light is worth the extra few nickels. For Chinese soy sauce, it's the bomb.

            I use Aloha for poke and Yamasa (the imported stuff that says "sashimi soy sauce" on the bottle) for Japanese food.

          2. One of the big brands (I want to say Kimlam) makes a more expensive bottle labeled "Super Special Soy Sauce." It costs at least twice as much as any other bottle of the same size, but the flavor is much better. Less pure salt and more complex flavors. It's definitely the best soy sauce I've purchased. It's not available in all markets, but most big Asian markets have it. It's a glass bottle with a yellow cap.

            1 Reply
            1. re: Pei

              Yes, it's Kimlan and it's made in Taiwan. All of their soy sauces are superior to commercially available brands, and you can find them in most cities in the U.S. -- including Tulsa -- and not only in Asian markets either. It's fermented for 6 months. http://www.kimlan.com/

            2. It depends on the kind of soy sauce you want. There are several different main types. Important differences between Japanese shoyu and tamari and Chinese light and dark soy sauces. All are great for different things. Pearl River Bridge is the Chinese brand I tend to buy. I tend to go with San-J for Japanese, but Eden (US) is getting good marks IIRC.

              1. I use San-J for everything I want soy sauce on.

                1. Maggi for table service use, you can find it at most Asian grocers.

                  1. America's Test Kitchen tv show (from the Cook's Illustrated folks) did a soy sauce tasting. Results here:


                    Free registration may be required. Eden Selected Shoyu (Japan) was ranked highest.

                    2 Replies
                    1. re: JoeyH

                      Shoyu is not a brand, it's just the Japanese language generic word for soy sauce.

                      1. re: niki rothman

                        Eden is the brand and that is the specific version from Eden being recommended.

                    2. I like Superior Soy Sauce. Great product in a large bottle for a low price, what's not to like?

                      1. I use Pearl River dark soy sauce for most cooking.

                        1 Reply
                        1. re: fascfoo

                          fascoo - please consider adding Pearl River Light Soy Sauce! In Chinese cooking, the light soy sauce is used for flavor, the dark soy sauce for color.

                        2. Tabasco makes a great soy sauce.

                          1. if its with sushi, i'll go with yamasa. otherwise for everything else, i'll go with aloha (hawaii based brand). its milder than the yamasa

                            1 Reply
                            1. re: da_seuss

                              I also go for Aloha's mellowness.

                            2. Well, different soy sauces are for different purposes. Light dark, shoyu, tamari, mushroom...
                              I guess I like the heartiness and depth of a Japanese tamari without wheat or preservatives or alcohol - just soybeans and salt please!

                                1. Pearl River for both dark and light soy sauce.

                                  1. Eric Ripert's "ON THE LINE" book mentions an organic soy sauce that Charlie Trotter turned them on to that cost $90 a bottle . I searched on line and can not find it. I found this post to no avail in my hunt for it. If you could find it I would bet it would be the best soy sauce.

                                    1. I like Pearl RIver for regular soy sauce. I buy Happy Baby Mushroom Soy at Thai markets. It really adds a nice dimension to lots of stuff.

                                      1. San-J Tamari sauce beats the pants off Kikkoman, which I used until reading a review in Cooks Illustrated. Tried them both head to head, and the San-J was so much more smooth and rich. The Kikkoman tasted harsh and vinegary in comparison.

                                        The San-J site says it "is different than ordinary soy sauce. While regular soy sauce contains 40-60% wheat, San-J Tamari is made with primarily soybeans and just a small amount of wheat. San-J Organic Wheat Free Tamari is made with 100% soybeans and no wheat. The high concentration of soybeans gives Tamari a richer, smoother, more complex taste."

                                        I agree that the taste is richer and smoother. Found it at my local Target. They also have a low-sodium product.