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stephen129

High quality soy sauce

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Has anyone tried high quality soy sauce? What does it taste like, is it worth the money? What brands would you recommend? 

 

I ask because I own a few bottles of high quality balsamic vinegar from Modena and the difference between them and the commercially produced stuffed is night and day. I hardly consider them to be the same product.

 

I wondered if it's a similar case with soy sauce. (Based on the production methods you'd assume so).

 

 

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Posted (edited)

If you are using it as  dipping sauce that might make sense  to try but otherwise for cooking I am happy with my Kikkoman. The one made in Japant that also has a touch of alcohol. I am out so no photo. 


Edited by heidih (log)

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We have tried shiso soy. We, too, only use it for dipping. Our local sushi place has taken it and showed it to their Japanese customers - we've given them a small bit to taste and it has led to some interesting conversations.

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On 4/9/2019 at 4:39 AM, heidih said:

If you are using it as  dipping sauce that might make sense  to try but otherwise for cooking I am happy with my Kikkoman. The one made in Japant that also has a touch of alcohol. I am out so no photo. 

 

 

 

I love soy sauce so if anyone could link to higher quality brands they’ve enjoyed, I’d appreciate it. 

 

Oddly enough, I had a Kikkoman sauce sauce packet in my kitchen drawer I used recently for sushi and it tasted strongly of alcohol. To the point where I was really turned off and most things with alcohol don’t bother me. I’m assuming it was old and fermented. 

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8 hours ago, JoNorvelleWalker said:

 

Cardboard?

 

Yes!  I do get other high end soy sauce but this one is great bang for the buck. Really nice complex aroma and flavor. Locally I get it at Nijiya 

 

not sure how the packaging works (maybe lined on the inside?) but if it saves money over glass I'm all for it. 

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9 hours ago, MetsFan5 said:

it tasted strongly of alcohol

 

My favorite soy sauce, Yamasa, adds alcohol as a "natural" preservative.  Since I went to Japan years ago, I found I preferred the soy sauces with the alcohol base.   

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I love a really high quality soy sauce.  I can eat my own fingers just by dipping it into.  I love trying new soy sauces, small batch, very terroir oriented.   But I have to admit, Kikkomen's Low Sodium soy sauce is pretty damn good.  

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For dips etc, I am partial to this brand, which has a deeper, more complex flavour than most.

 

house of natural art.jpg

 

but for day to day cooking, I just use a regular popular brand. The other flavours tend to dominate anyway, so I'm not about to use a brand that costs 30 times more!.

 


Edited by liuzhou (log)
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