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favorite soy sauce brand?

wasabi Dec 26, 2006 03:40 PM

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. Pei RE: wasabi Dec 26, 2006 03:46 PM

    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
      jen kalb RE: Pei Jan 3, 2007 03:49 PM

      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. m
      MobyRichard RE: wasabi Dec 26, 2006 03:54 PM

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

      1. s
        Stack8 RE: wasabi Dec 26, 2006 04:15 PM

        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. Sam Fujisaka RE: wasabi Dec 26, 2006 05:44 PM

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

          1 Reply
          1. re: Sam Fujisaka
            Debbie M RE: Sam Fujisaka Dec 26, 2006 10:25 PM

            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. chef chicklet RE: wasabi Dec 26, 2006 05:49 PM

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

            1 Reply
            1. re: chef chicklet
              dpan RE: chef chicklet Dec 27, 2006 12:00 AM

              Pearl River gold label.

            2. SilverlakeGirl RE: wasabi Dec 26, 2006 06:27 PM

              Yamasa is excellent.

              1 Reply
              1. re: SilverlakeGirl
                Kater RE: SilverlakeGirl Dec 27, 2006 11:17 PM

                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. wasabi RE: wasabi Dec 26, 2006 10:32 PM

                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. s
                  scott123 RE: wasabi Dec 26, 2006 10:56 PM

                  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
                    Atomica RE: scott123 Jan 3, 2007 03:41 PM

                    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
                      Snackish RE: Atomica Jan 3, 2007 06:03 PM

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

                  2. s
                    Stack8 RE: wasabi Dec 26, 2006 11:55 PM

                    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
                      thejulia RE: Stack8 Jan 3, 2007 05:53 PM

                      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
                        scott123 RE: thejulia Jan 3, 2007 06:30 PM

                        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
                        pacz RE: Stack8 Jan 3, 2007 06:00 PM

                        I totally agree on this one!

                      3. o
                        OETex RE: wasabi Dec 27, 2006 12:51 AM

                        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. s
                          Spike Costa RE: wasabi Dec 27, 2006 01:45 AM

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

                          1. g
                            gyp7318 RE: wasabi Dec 27, 2006 01:57 PM

                            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
                              choctastic RE: gyp7318 Dec 27, 2006 11:33 PM

                              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. C. Hamster RE: wasabi Dec 27, 2006 07:00 PM

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

                              Also Kikkoman low sodium.

                              1. t
                                tinymango RE: wasabi Dec 27, 2006 11:25 PM

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

                                1. kloomis RE: wasabi Jan 3, 2007 04:57 PM

                                  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. b
                                    BellaDonna RE: wasabi Jan 3, 2007 05:42 PM

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

                                    1. SauceSupreme RE: wasabi Jan 3, 2007 05:44 PM

                                      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. notmartha RE: wasabi Jan 3, 2007 07:00 PM

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

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