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Proper Soy Sauce by Guillaume Fouquet de la Varenne - Mon, 31 Dec 2018 19:36:53 EST ID:40V9amUn No.157743 Ignore Report Quick Reply
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I've recently started looking into kikkoman alternatives trying to find a truly gourmet soy sauce. ABC's kecap manis seems interesting. Also theres this other brand of sweet soy sauce that might be good. Anyone have any suggestions?

Seriously kikkoman soy sauce tastes terrible. Please tell me if all soy sauce sucks or if there are some quality gems to be found.
Jean Bardet - Tue, 01 Jan 2019 03:55:19 EST ID:ySBFPFh5 No.157744 Ignore Report Quick Reply
All soysauce taste pretty much the same.
Guillaume Fouquet de la Varenne - Tue, 01 Jan 2019 13:27:50 EST ID:aikhWt3z No.157747 Ignore Report Quick Reply
>Seriously kikkoman soy sauce tastes terrible.
If you think it tastes terrible, then I don't think you'll find any soy sauce you'll like. It's all pretty similar.

Soy sauce is alright for dipping, but it really comes through as an ingredient in more complicated sauces. Try mixing soy sauce with a little bit of rice wine vinegar, crushed ginger and garlic. That'll be a better dipping sauce than the most 'gourmet' soy sauce you can find.

>ut by the way you phrased your post it sounds as though you're not aware of there being dark and light soy sauce and their different uses.
Those are chinese soy sauces. They have light and dark. Dark is thicker, sweeter and less salty. Light is thinner, and closer to kikkoman-style soy.

Then the japanese and koreans have their own styles. I only know the kikkoman (don't know what the actual style is called), and tamari.

Try out a tamari sauce, OP. They're pretty widely available.
Mario Batali - Thu, 03 Jan 2019 17:07:51 EST ID:OSukxFTj No.157766 Ignore Report Quick Reply
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If you don't like soy sauce, try tamari or shoyu instead. They're similar.

I like San-J (pic related)

Guillaume is right though. Soy on its own is meh. Try making a sauce with it though. Here's one: Soy, PB, Rice Rinegar, Chili Garlic Paste/Sambal Oelek, Sugar, Minced Garlic, Minced Ginger

Dericious Szechuan Peanut Sauce.
Lidia Bastianich - Thu, 03 Jan 2019 17:18:09 EST ID:YCFWUCGn No.157767 Ignore Report Quick Reply
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what >>157747 said.

If you are not going to cook the sauce you might want to look specifically for a condiment soy sauce. The standard kikkoman is an all-purpose soy sauce (koikuchi) that I find works best when you use it for cooking. Usukuchi soy sauce is a lighter, more salty type of cooking sauce.

Japanese soy sauces designed for use as a condiment are often labelled sashimi or sushi soy sauce. They have a more refined taste.

Kecap manis is very sweet and sticky. Indonesian cuisine uses it both for cooking and as a condiment. It goes very well with chilli peppers and hot sauces.
Marc Veyrat - Fri, 04 Jan 2019 14:31:01 EST ID:YLaAvnre No.157768 Ignore Report Quick Reply
>They're similar
Nigga tamari and shoyu ARE soy sauce
Alexis Soyer - Sun, 06 Jan 2019 10:26:34 EST ID:OSukxFTj No.157781 Ignore Report Quick Reply
One has wheat and one is just soy. There are some differences.
trypto - Sun, 06 Jan 2019 14:23:46 EST ID:aikhWt3z No.157782 Ignore Report Quick Reply
Soy sauce is the umbrella term, though.
Marc Veyrat - Tue, 08 Jan 2019 09:15:42 EST ID:USkysX7P No.157792 Ignore Report Quick Reply
Hm, I almost had to admit that you're right, but I noticed that you used a comma in a manner that could be considered redundant.
Heston Blumenthal - Sat, 12 Jan 2019 12:47:02 EST ID:UleoWmbT No.157829 Ignore Report Quick Reply
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liquid aminos > soy sauce
Rick Moonen - Sat, 12 Jan 2019 22:45:32 EST ID:l+o68sbv No.157835 Ignore Report Quick Reply
>Try mixing soy sauce with a little bit of rice wine vinegar, crushed ginger and garlic
This absolutely this, if you add a bit of sesame oil it's the exact same thing they give you in Chinese restaurants to dip potstickers. While you're at it fry up some potstickers. so easy so good *Homer Simpson drool*
Bleh, my crazy ass grandma keeps trying to get me to use that Dr Oz rubbish despite the fact that I'm hypotensive. Sodium content is one of the best parts about soy sauce for me
Rick Bayless - Mon, 14 Jan 2019 18:06:02 EST ID:IZOIEPvB No.157852 Ignore Report Quick Reply
No, it's even better than Chinese restaurant style

Soy Sauce
Rice Vinegar
Sambal Oelek or Chili Garlic Paste
Sesame Oil (preferably toasted or hot)
Peanut Butter (optional)

If you want to keep going, add some minced garlic and ginger, and top with scallions. A little bit of coconut milk can make the sauce richer. A bit of tapioca starch can thicken it up. A bit of oyster sauce (not oyster flavored sauce) can add a nice savory taste to it.

The best dumplings are Annie Chun's imo.
Alfred Prunier - Tue, 15 Jan 2019 13:34:10 EST ID:yungr8fX No.157854 Ignore Report Quick Reply
Iirc there is only one company left in Japan that still makes soy sauce the old way by fermenting it in huge wooden barrels. Try to figure out who they are since I'm too lazy, I bet their soy sauce is good shit.

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