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favorite soy sauce brand?

Finished a bottle of Pearl River. Have had the standard Kikkoman and Lee Kum Kee. Looking for something new. I'm curious to see if there are any soy sauce die hards out there who swear by one type or many ...

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  1. Kimlan super special soy sauce. Love the name, love the flavor!

    One of the worst soy sauces I've had in recent history was an organic soy sauce from Nijiya. I think it might even have been Nijiya brand.

    1 Reply
    1. re: Pei

      I am hooked on the higher grade (more expensive) Kimlan sauces like the one above. Widely available in chinatown stores. There is one labeled with a vietnamese name that is also good.

      The one we are using now, I-Jen is my favorite of these.

      These are taiwanese sauces so I daresay there is a Japanese influence in their manufacture

      Soy sauce evaporates and degrades on storage - with typical chinese sauces like the pearl river, which is perfectly good, I used to be indifferent; with this one, its so delicious that if it starts to feel oxidized and muddy I toss it and start a new bottle.


    2. Aloha brand. Does not have the tartness so prevalent in Kikkoman.

      1. I like Hatsu-Shibori soy sauce made in Japan by Marukin. If you want one with low salt try Oishi-Genen soy sauce made in Japan by Marukin. If your into organic they have Yuuki-Marudaizu soy sauce again by Marukin. All three of these are Marukins top of the line. Kikkoman tamari I think good too. And I agree Kimlan super special is good as well. The regular Kimlan is to me just ok.

        I hope this gives you a couple for you to try.

        1. Kikkoman, but probably because our family (on both sides) have used the stuff now for five generations.

          1 Reply
          1. re: Sam Fujisaka

            Same here, but I can only claim a single generation of use. (I don't know if it was what my Mom's family used in Okinawa, but it's probably the one that was easiest for her to buy in 1960s U.S. suburbia!)

          2. Pearl River, Kum Lee, Swan, I prefer to use the kikkoman for when I need lighter soy sauce.

            1 Reply
              1. re: SilverlakeGirl

                I'm sorry to contradict you, but my husband came home with this stuff and I wound up pouring a very large bottle down the drain. We found it absolutely unpalatable!

              2. very cool. thanks for the replies. my friends and I have been curious about all the brands at the Asian markets.

                i wonder than how you would do a comparison tasting of soy?! With rice or a la balsamic ... by the spoon :)

                1. Spend the extra money and get the soy sauces that are made in Japan. Kikkoman has a version that's made in Japan that's night and day better than American Kikkoman. Yamasa has one that's comparable as well, but a little bit cheaper. Expensive shoyu is well worth the price. Look for the 1 liter bottles. Here's the bottle I'm currently using, which I highly highly recommend


                  It completely turned my notion of soy sauce on it's head. Whoah, is it intense.

                  2 Replies
                  1. re: scott123

                    Barbara Tropp, who went so far as to specify BRANDS of certain products to use in her recipes, advised using Japanese Kikkoman.

                    1. re: Atomica

                      I remember her specifying Pearl River Bridge - that's where I learned about it.

                  2. The Kikkoman Tamari is made in Japan and is excellent as I pointed out around eight hours ago. I agree, I like all the brands produced in Japan far better.

                    3 Replies
                    1. re: Stack8

                      Is it poretty obvious on the label that it was made in Japan? I confess to just defaulting towards American Kikkoman or whatever Tamari is hanging out in Whole Foods.

                      1. re: thejulia

                        The difference between Japanese and American soy sauces is almost the same as the difference between Italian Parmigiano Reggiano and American Parmesan. It's worlds apart.

                      2. re: Stack8

                        I totally agree on this one!

                      3. Does anyone know what White Soy Sauce is? I bought a bottle while in LA (I'm from San Antonio). It was pretty expensive, don't remember what it cost but I bought it because I was in LA and probably wouldn't see something like that in Texas. It is a dark yellow color and clear, it tastes like soy sauce to my un-educated palate.

                        1. Aloha. Much mellower than the more popular Asian brands sold in supermarkets.

                          1. I tend to gravitate to the korean soy sauce brands since I am korean and that is what I'm used to. Also, my mom always said that the korean brands tend to be sweeter and not as salty as the japanese brands. Is this true?

                            1 Reply
                            1. re: gyp7318

                              depends on the soy sauce, some are patterned on the japanese soy sauce, some not. i love korean soy sauce and use several ones marked for cooking use but I can't think of the brands off the top of my head.

                            2. Healthy Boy is my brand of choice. Thai. Very flavorful.

                              Also Kikkoman low sodium.

                              1. san-j organic tamari is out of this world. so nice.

                                1. We use a brand my filipino MIL gets me at the Asian supermarket- says UFC on the label, made in Philippines. Excellent for Adobo chicken (in fact there is a recipe on the label). A little sweeter than other brands.

                                  1. I can't believe no one has mentioned MAGGI. Mostly found at asian markets. A deeper flavor than most soy sauces...

                                    1. Swan is my favorite. Just right for Filipino cooking where it calls for a little bit of sweetness and tartness as well as saltiness (soy sauce is a principal ingredient in Pinoy cooking, in addition to vinegar and garlic).

                                      1. For generic use I like Kikkoman (premium). For preseasoned as in for steamed fish or clay pot rice I use Lee Kum Kee.