9 minutes ago, JoNorvelleWalker said:
The problem is I have yet to replenish my supply of Pearl River. I found in the refrigerator an opened bottle of Lee Kum Kee Premium Dark and a bottle of Kikkoman brewed in Taiwan. Neither are getting any younger. I have about an hour to decide which goes in my stir-fry.
9 minutes ago, JoNorvelleWalker said:
Hsiao-Ching Chou's parents were from Taiwan, and she says she prefers Taiwanese soy sauce because it is what she grew up with while her parents ran the family Chinese restaurant. Left unspoken is the question of whether what Kikkoman brews in Taiwan is Taiwanese soy sauce, or Japanese soy sauce for the Taiwanese domestic market. I am so confused.
Meanwhile amazon has Pearl River Bridge back in stock. A liter bottle is only $7.57 in plastic. A liter packaged in glass is still a lot more, $18.12.
Japan has had a huge influence on Taiwan's cuisine. The Japanese did occupy it for 50 years, ending in 1945.
I wouldn't use Lee Kum Kee. Apart from that company being low quailty, dark soy sauce in stir fried greens is not a great idea. Dark soy is only really used for colour; not flavour.
I'd go with the Kikkoman until you can replenish your Pearl River supply.
