Lee Kum Kee Premium Soy Sauce...sallllty!
- MsDiPesto Jun 2, 2007 12:15 PM
OK, so I decided that I would go out and buy Lee Kum Kee brand Soy Sauce to move beyond Kikkoman. It sounded good, based on the recommendation of other chowhounds, so when I got to that part of the store, I saw the usual cute bottle with the red label that I expected, but next to it was a larger bottle of LKK, this with a yellow label and designated "Premium". It was a better buy too, so home with me it went.
I opened it last night to make a dipping sauce for gyoza, and tried a spoonful of it first....oh, my goodness, that is one salty soy sauce! Now, I like salty foods, my system tends to crave salt, but this seemed a bit excessive!
Anyone else make this observation?
Did you notice if it was light soy sauce or dark soy sauce? the light is always much saltier than the dark.
But in general, I do find Lee Kum Kee sauces to be a tad saltier than other brands. The premium oyster sauce being a good example. it's delicious, and has a richer full flavor than other oyster sauces i've used in the past.
But please don't give up on the Lee Kum Kee sauces - they definitely have some terrific sauces in their repetoire - their black lable XO sauce is fantastic.
Lee Kum Kee is (primarily) a Chinese sauce provider. Chinese sauces vary a lot from the taste of Japanese style (Kikkoman). Korean, Thai, Vietnamese, all have differing tastes.
Just use the right sauce for the dish you are preparing, or be ready for a (sometimes wildly) different effect.
I would suggest not "moving beyond Kikkoman". The different soy sauces have different characteristics and are meant for different uses. Using Lee Kum Kee in a sukiyaki, shabu shabu, or instant Japanese vegetable pickle wouldn't work. Using Kikkoman for the molten toasted sesame oil and soy sauce based sauce you pour over your steamed spotted grouper wouldn't work either.
re: Sam Fujisaka
I know this was a while ago but I have to correct what is being said. Lee Kum Kee was voted in Cooks Illistrated as have the best tasting soy sauce in an independent blind study. Now the differece between Kiiomann and LKK is that Kikkomann is a Japanese Style and LKK is Chinese. Japanese use their as a condiment and Chinese more of a marinade so LKK is stronger and allows you to use less so it saves you money as it is not as watered down as Kikkomanns, I guess if you want less flavor add water and it will taste more like Kikkomanns.
If Sam Fujisaka was still with us, I'd definitely stand with Sam..[he was one of our most revered posters and definitely knew his stuff..not saying that you don't Gary! Sam passed away much too soon in 2010...rip & all respect (((Sam))))] Kikkoman has always been my preference in day to day soy sauce...for dark, I love Pearl River.
I use the Lee Kum Kee for cooking. If I use it to make a dipping sauce, I add a touch of water or chicken broth.
I prefer the Pearl River soy sauces (both light and dark) over Lee Kum Kee though, so that's what I mainly buy. The only time I have Kikkoman is if I get chinese takeout somewhere.
If you want a lighter soy sauce try Lee Kum Kee's Soy Sauce for Seasfood. If you want a deeper richer flavor try either Lee Kum Kee's Double Fermented Soy Sauce or Lee Kum Kee'sPremium Dark Soy Sauce. My favorite though is Lee Kum Kee's Sriracha.. but that another thread.. I am sorry to hear about Sam.. My prayers go out to his family and friends..
My current soy sauce is Sempio's Naturally brewed charcoal filtered soy sauce.
It has a very clean flavor, no preservatives, sugar, coloring, or added MSG.
From the Sempio website:
Filtered twice through oak charcoal for clear, clean color and taste, plenty of minerals
Naturally brewed for 6 months, no preservatives, coloring, sugar, MSG or other additives
Charcoal prevents flourishing of unnecessary microorganisms to provide cleaner taste