I just got back from my local Asian market. The selection of soy sauce is always a little exciting and overwhelming. I bought some Wei-Chuan, china dark soy sauce. It is from Singapore. I have bought it before and had good results. I also bought some Nuoc Tuong which is from Taiwan but the name sounds Thai to me (but, what do I know). Anyway, any experience with Nuoc Tuong? Any thoughts on the virtues of different styles of Soy Sauce. Thanks
There is soy sauce you buy to cook with, then there is soy sauce you buy to use as dipping sauce.
Whatever brand you decide on, splurge on the latter.
I think Nuoc Tuong is Vietnamese for 'soy sauce' .
There are tons of different types of soy sauce, from many different countries. Each one has it's use. I would say, as a rough guide, stick with a soy sauce brand which comes from the country which cuisine you're cooking. IE: Don't cook with Japanese soy sauce if you're making Chinese or Thai food.
From there you can learn about the different types of soy sauce, dark, sweet, salty, thin, etc.
Also, it goes rancid pretty quickly. Replace your bottle every 3 months or so if you don't use it often. If you swirl it around a bit in the bottle, and it leaves a sort of reddish-brown coloring on the glass, it's no good (it'll smell off too).
I live in Thailand, and cook Thai food, so I buy Thai brands. I use Healthy Boy brand often. (yellow label with a fat kid) I also like the brand with the boat, and the one with the dragonfly on the label.
For dark soy sauces, I use the steamboat brand. Sorry - I don't know the correct name in English, so I'm describing the logos. :)
I've got a picture of the logos here:
I'm not a fan of Kikkoman. It is too salty. San-J makes a naturally brewed Tamari premium soy sauce that has more flavor. I also like the Kame dark soy when you need that punch.