finding the best Soy Sauce in the world.

[YoshidaYui]

[FarPoint]

1. I want to get to understand using soy sauce...

This video was overwhelming and not helpful for this beginner...

So, what do folks recommend for store bought or Asian store bought soy sauce to buy?

[YoshidaYui]

2. It really depends on the flavor you like and other factors

Such as are you having Japanese Cuisine or Chinese Cuisine or even Thai - its all so very different and requires choosing which Cuisine has the best kind of Soy Sauce to go with -you may end up buying three kinds of soy sauce!

[FarPoint]

4. Maybe I''ll go to a few Japanese restaurants as I think that will be my direction.

Then decide...hahahah...All the Chinese food is so Americanized .... It will now be an adventure...

I'll let you know over the winter how it all goes...

[Harker]

5. I think you'll find that different types and different brands have their place...

depending on what you're cooking.

I settled on readily available Pearl River Bridge brand "Superior Light Soy Sauce", "Golden Label Superior Light Soy Sauce" (a bit brighter and snappier), "Mushroom Flavoured Superior Dark Soy Sauce", and "Superior Dark Soy Sauce", and Kikkoman for certain purposes, all of which are available near me in +/- half-gallon containers for about $8.

I cook mostly in Chinese style, and am quite happy with them. Your preferences might naturally vary.

I save my connoisseurship for enjoying beer.

[twodogsbarking]

3. Bet you can't get the lid off the one in his right hand.

Keep your soy in the fridge.

[sorcrow]

6. Yum

My go to is Yamasa. I worked at a pretty good, authentic Japanese when I was younger. We bought it in 18-liter square cans.
They have a few varieties, all delicious. If you hold it up to the light, it's a deep brown almost red. The heavier Chinese styles are black and they taste too strong for me.

I once made the mistake of buying store brand soy sauce in a bout of cheapness. Never again. Tasted nasty and burned.

A few months ago I bought a premium aged soy sauce after watching a video. I suppose it's subtly better than Yamasa, so I use it by itself for sushi and sashimi, but stick with Yamasa for making sauces and general cooking.

Best regards,
Sorghum Crow

[chowmama]

7. Mom bought the tiniest bottle of Chun King soy sauce available

and it lasted just about as long as the equally tiny bottle of Tabasco. She never touched them. But it's the sauce I got used to as a child, topping the chow mein in the bottom can with the crunchy noodles in the top can. (The cans came as a set.) Minute Rice was also involved.

By my teens, I'd started cooking some Cantonese foods and branched out to Kikkoman, which was the best available in that time and place.

For the last few decades, I've been getting Lee Kum Kee Premium Regular, and go through a fair amount of it. It's probably not going to impress any gourmets, but I think it works for what I do. I still mostly cook Chinese and some Korean.

And now I'm getting hungry for a meatball/cabbage braised dish called Lion's Head. I don't know why this video put it in my head. I hadn't planned on it for next week, but what the hell. It's cheap, will reheat ok, and not too far off DH's diet. Thanks a lot. (sarcasm)