Soy Sauce Preferences

On 24 Feb 2006 03:35:39 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

I want to try a few different soy sauces in Chinese stir-fry dishes, but
there are so many available at my local Asian market that I don't know where
to begin.

Do any of you have some specific preferences?

Kim-lan, low sodium version, or Kikoman Tamari. A 12oz bottle
lasts me two years, and I cook a lot of chinese food. I hardly
ever use it since there's much better ways to make food taste
good.

I use fish sauce more than I do soy.

-sw

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

I want to try a few different soy sauces in Chinese stir-fry dishes, but
there are so many available at my local Asian market that I don't know
where
to begin.

Do any of you have some specific preferences?

TIA

--
Wayne Boatwright o¿o
____________________

Wayne, IMO, one reliable brand that is readily available and consistently
good is Yamasa. We always look for the "made in Japan" bottles, though I
don't know if you can still pick up a bottle of the 'made in Japan.' But be
sure to look for that on the bottle in the Asian stores where you'll be more
likely to find it.
http://www.yamasausa.com/Yamasa_products_retail.htm

We have bought many 'cans' of this (not at Costco -- tee hee - too bad they
don't carry it) over several decades, although we have bought and tried
many other brands at Asian markets. I feel that this is good quality and
value and you can't go wrong.

Dee Dee

On Thu 23 Feb 2006 07:54:00p, Thus Spake Zarathustra, or was it Steve
Wertz?

Quoted message said:

On 24 Feb 2006 03:35:39 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

I want to try a few different soy sauces in Chinese stir-fry dishes,
but there are so many available at my local Asian market that I don't
know where to begin.

Do any of you have some specific preferences?

Kim-lan, low sodium version, or Kikoman Tamari. A 12oz bottle
lasts me two years, and I cook a lot of chinese food. I hardly
ever use it since there's much better ways to make food taste
good.

I use fish sauce more than I do soy.

Thanks, Steve. I'm wondering if the one time I tried using fish sauce if I
used too much. I didn't like the flavor, and I'm not overly fond of fish
unless it's served on its own.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Thu 23 Feb 2006 08:13:59p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

I want to try a few different soy sauces in Chinese stir-fry dishes,
but
there are so many available at my local Asian market that I don't know
where to begin.

Do any of you have some specific preferences?

TIA

--
Wayne Boatwright o¿o ____________________

Wayne, IMO, one reliable brand that is readily available and
consistently good is Yamasa. We always look for the "made in Japan"
bottles, though I don't know if you can still pick up a bottle of the
'made in Japan.' But be sure to look for that on the bottle in the Asian
stores where you'll be more likely to find it.
http://www.yamasausa.com/Yamasa_products_retail.htm

We have bought many 'cans' of this (not at Costco -- tee hee - too bad
they don't carry it) over several decades, although we have bought and
tried many other brands at Asian markets. I feel that this is good
quality and value and you can't go wrong.

Thanks, Dee. I'll look for it. And thanks for the site.

--
Wayne Boatwright o¿o
____________________

BIOYA

On 24 Feb 2006 04:14:41 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Thanks, Steve. I'm wondering if the one time I tried using fish sauce if I
used too much. I didn't like the flavor, and I'm not overly fond of fish
unless it's served on its own.

Fish sauce usually need to be added early to incorporate it
properly into a cooked dish. I use it a lot, but I never use the
full quantity called for in most recipes.

I figure they must be using some sort of really weak fish sauce or
something. I use less than half of what most recipes call for.
Unless I'm making a dip, I use more than the recipe calls for.

I don't understand it either.

-sw

Wayne Boatwright wayneboatwright_at_gmail.com said:

I want to try a few different soy sauces in Chinese stir-fry dishes, but
there are so many available at my local Asian market that I don't know where
to begin.

Quoted message said:

Do any of you have some specific preferences?

I love Kimlan "light" soy sauce. I can't read the label to find out
what the light refers to -- I assume sodium -- but it's delicious.
Kikkoman is fine for cooking, too, but I prefer Kimlan when I can.

Stacia

If it even needs to be said, avoid La Choy at all costs.

On Thu 23 Feb 2006 08:52:21p, Thus Spake Zarathustra, or was it Steve
Wertz?

Quoted message said:

On 24 Feb 2006 04:14:41 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Thanks, Steve. I'm wondering if the one time I tried using fish sauce
if I used too much. I didn't like the flavor, and I'm not overly fond
of fish unless it's served on its own.

Fish sauce usually need to be added early to incorporate it
properly into a cooked dish. I use it a lot, but I never use the
full quantity called for in most recipes.

I figure they must be using some sort of really weak fish sauce or
something. I use less than half of what most recipes call for.
Unless I'm making a dip, I use more than the recipe calls for.

I don't understand it either.

Thanks... Maybe I'll try it again using just a little.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Thu 23 Feb 2006 09:46:01p, Thus Spake Zarathustra, or was it Glitter
Ninja?

Quoted message said:

Wayne Boatwright wayneboatwright_at_gmail.com said:

I want to try a few different soy sauces in Chinese stir-fry dishes,
but there are so many available at my local Asian market that I don't
know where to begin.

Quoted message said:

Do any of you have some specific preferences?

I love Kimlan "light" soy sauce. I can't read the label to find out
what the light refers to -- I assume sodium -- but it's delicious.
Kikkoman is fine for cooking, too, but I prefer Kimlan when I can.

Stacia

Thanks, Stacia. I'll be looking for it.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Thu 23 Feb 2006 09:48:09p, Thus Spake Zarathustra, or was it Johnny
Dividas?

Quoted message said:

If it even needs to be said, avoid La Choy at all costs.

I grew up on La Choy, but probably many others did to. I haven't used it
since then. I've been using KikoMan, but want to try some others.

--
Wayne Boatwright o¿o
____________________

BIOYA

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 23 Feb 2006 09:48:09p, Thus Spake Zarathustra, or was it Johnny
Dividas?

Quoted message said:

If it even needs to be said, avoid La Choy at all costs.

I grew up on La Choy, but probably many others did to. I haven't used it
since then. I've been using KikoMan, but want to try some others.

--
Wayne Boatwright o¿o
____________________

BIOYA

Make sure you don't throw out your Kikoman when you buy your new soy sauce;
use it as a test comparison. DH and I do this all the time, - 'cause it's a
fun thing to do. Chocolate tasting, wine tasting -- shoyu tasting!
Dee Dee

Steve Wertz said:

Kim-lan, low sodium version, or Kikoman Tamari.

Those are the two I keep in my cupboard at all times, and we have
stores with many brands to choose from.

nb

Wayne Boatwright said:

I want to try a few different soy sauces in Chinese stir-fry dishes,
but
there are so many available at my local Asian market that I don't
know where
to begin.

Do any of you have some specific preferences?

TIA

I have recently become enamoured of "pearl river bridge" brand mushroom
flavoured, dark soy sauce. It is much thicker than standard soy sauce
and a little goes a long way, not salty like so many and goes very well
with sesame oil and lemon juice.---
JL

Quoted message said:

--
Wayne Boatwright o¿o
____________________

BIOYA

On Thu 23 Feb 2006 10:32:07p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 23 Feb 2006 09:48:09p, Thus Spake Zarathustra, or was it Johnny
Dividas?

Quoted message said:

If it even needs to be said, avoid La Choy at all costs.

I grew up on La Choy, but probably many others did to. I haven't used
it since then. I've been using KikoMan, but want to try some others.

--
Wayne Boatwright o¿o ____________________

BIOYA

Make sure you don't throw out your Kikoman when you buy your new soy
sauce; use it as a test comparison. DH and I do this all the time, -
'cause it's a fun thing to do. Chocolate tasting, wine tasting -- shoyu
tasting! Dee Dee

A good point, Dee. Thanks!

--
Wayne Boatwright o¿o
____________________

BIOYA

On Fri 24 Feb 2006 12:51:27a, Thus Spake Zarathustra, or was it Joseph
Littleshoes?

Quoted message said:

Wayne Boatwright said:

I want to try a few different soy sauces in Chinese stir-fry dishes,
but there are so many available at my local Asian market that I don't
know where
to begin.

Do any of you have some specific preferences?

TIA

I have recently become enamoured of "pearl river bridge" brand mushroom
flavoured, dark soy sauce. It is much thicker than standard soy sauce
and a little goes a long way, not salty like so many and goes very well
with sesame oil and lemon juice.---
JL

I'll take a look, Joseph. Thanks!

--
Wayne Boatwright o¿o
____________________

BIOYA

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

I want to try a few different soy sauces in Chinese stir-fry dishes, but
there are so many available at my local Asian market that I don't know
where
to begin.

Do any of you have some specific preferences?

Pearl River brand is very good.

--
Peter Aitken

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

I want to try a few different soy sauces in Chinese stir-fry dishes,
but
there are so many available at my local Asian market that I don't
know where
to begin.

Do any of you have some specific preferences?

TIA

I have recently become enamoured of "pearl river bridge" brand mushroom
flavoured, dark soy sauce. It is much thicker than standard soy sauce
and a little goes a long way, not salty like so many and goes very well
with sesame oil and lemon juice.---
JL

Quoted message said:

--
Wayne Boatwright o¿o
____________________

BIOYA

Mushroom flavored soy sauce. I first discovered this traveling a little in
Canada. At that time, it was all that was the tables there in Asian
restaurants. I've often wondered why they chose that instead of regular,
this was mostly in western Canada around Vancouver to Banff and around that
area.
It is pretty stout stuff. At least in my opinion. It's similar to thick
soy sauce.
Dee Dee

Steve Wertz said:

Fish sauce usually need to be added early to incorporate it
properly into a cooked dish. I use it a lot, but I never use the
full quantity called for in most recipes.

I figure they must be using some sort of really weak fish sauce or
something. I use less than half of what most recipes call for.
Unless I'm making a dip, I use more than the recipe calls for.

I don't understand it either.

-sw

I noticed the same thing. I use the three crabs brand fish sauce and
have to use considerably less than the recipe amount or it just
overwhelms the dish.

Wayne Boatwright said:

I want to try a few different soy sauces in Chinese stir-fry dishes, but
there are so many available at my local Asian market that I don't know where
to begin.

Do any of you have some specific preferences?

TIA

Based on this it has to be Kikkoman ;-)

http://yoga.tripod.co.jp/flash/kikkomaso_e.swf

Doc