Soy Sauce

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Idahorn2

250+ Posts
I was reared on Chun King and I don't like Kikkiman, or whatever. I understand there are lots of others and that some rate pretty highly, but haven't tried 'em.

When cooking, I will often just take a teaspoon of Chun King and lap it up.

What are some good ones?
 
LaChoy is crap, soy sauce made by conagra in nebraska of all places.

Eden is the best brand to buy in my opinion, followed by Pearl River.
 
La Choy!!! I am so familiar with it I didn't even look at the label. I don't think something is necessarily bad just cause it is made in the US--even in Nebraska.

What I am looking for is some soy sauce that I will like as much as La Choy and lap from a spoon.

Where the hell did I get Chun King? (I know it is/was the name of a big city.)
 
Chun King is also a brand of soy sauce/Asian food line.

I have tried a Hawaiian brand of soy sauce at a Hawaiian restaurant in Killeen. It's pretty good.

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From Cooks Illustrated taste test:

For the table: Ohsawa Nama Shoyu, a traditionally brewed import from Japan.
For cooking: Lee Kum Kee Tabletop Soy Sauce.
(Yes, this sounds backwards, but that's how the tests came out.)
 
I go to the local Chinese grocery store and buy some Taiwanese brand. It tastes better and is about half the cost. I can't tell you the name because I can't read Chinese, I just recognized the bottle.
 
A bit more background from Cook's Illustrated on Ohsawa Namu Shoyu. Sounds like good stuff:

Ohsawa Nama Shoyu (shoyu is the Japanese word for soy sauce; nama shoyu means it's unpasteurized) is made in the Japanese mountain village of Kamiizumi-mura, using the spring water from the mountain. The soy sauce is hand-stirred and fermented in sixty 150-year-old cedar kegs, in a wooden post-and-beam factory surrounded by organic gardens. The flavor of Ohsawa Nama Shoyu develops over an unusually long period of time because it is double-fermented, according to Jean Richardson, president of its importer, San Diego-based Goldmine Natural Foods. After fermenting the sauce in the cedar vats for at least two summers, the makers add more soybeans and wheat and age it another two summers. "This makes a complex bouquet of aroma and flavor," Richardson said. "You don't really get that bite of salt. The aging makes it mellower."
 
BTW, the Lee Kum Kee Table Top soy sauce which was top rated by Cook's Illustrated and comes in a small bottle is the same as their Lee Kum Kee Premium Soy Sauce that runs about $1.59 for 0.5 liter at most Asian markets.

The Ohsawa Nama Shoyu is about 5x the price.
 
Any of the low sodium ones work for me. I think the regular ones are too salty. Especially wish Sushi.
 
I figure if I'm using an Asian ingredient, and I can get that ingredient made in Asia, then I should do that. Since I hit a 160,000 sf Oriental market at least on e every month or so, right now, I'm using Kimlan Dark Soy, Pearl River Light Soy and Maggi Table Sauce.

Wanna talk fish sauce?




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yeah, but it's what they do with it afterwards that counts.


and I'm one that goes to the oriental market to get my soy sauce, got some mushroom soy, some soy superior from gangshou (or something like that) China and some double black soy from Hong Kong, mmmmmmmmmmmm.
 
Got my hands on some Ohsawa Nama Shoyu noted above and it is, indeed, wonderful soy sauce. Found it online for about $10 a quart, $30 for two quarts shipped.
 
Ohsawa

It's naturally fermented which is how it is traditionally made.
 
where did you buy the nama shoyu for $10 a quart? please tell bcs. I cannot afford the high prices I have found. Thanks!
 
Been using the Pearl River for cooking.
There's a recipe for Thai pork skewers in the Hornfans cookbook that I submitted, check it out.
Dark soy, light soy, AND fish sauce.
It's allsome.
 
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