Soy Sauce
Corey Richardson
of Soy Sauce is the best so far - much better than the strangely popular
Kikkoman's for example.
Which Soy Sauce do you prefer?
James Silverton
This is all very interesting but just why do you prefer Pearl River?
IMHO, most soy sauce is soy sauce and Kikkoman, both low salt and
regular are fine in regular use. Of course there are types of soy sauce
like light-colored, thin and black that are good in different recipes.
-- n
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Janet
I believe that Kikkoman is a Japanese style soy sauce. (Although not tamari,
obviously.)
I've been using Kimlan (light and dark) for a number of years, on the advice
of the proprietor of the store where I buy most of my Asian food supplies.
It's Taiwanese. I've seen Pearl River Bridge, and I think a bought some a
while ago, but haven't done a side-by-side test or anything.
Have you ever tried the soy sauce with mushroom? I've never run across a
recipe that uses it.
dsi1
As a dude that grew up with the stuff, I don't have much of a preference
- it's like me asking you what kind of ketchup you think is the best. :-)
Corey Richardson
<not.jim....@verizon.not> wrote:
> Corey wrote on Sun, 23 Nov 2008 01:38:55 +0000:
>
>> After testing quite a few, I've found that the Pearl River
>> Bridge brand of Soy Sauce is the best so far - much better
>> than the strangely popular Kikkoman's for example.
>
>> Which Soy Sauce do you prefer?
>
>This is all very interesting but just why do you prefer Pearl River?
I should have said that I was referring to "dark" Soy Sauce, sorry.
But, IMHO, "Dark" Pearl River Bridge seems to be thicker, richer and
less salty than Kikkoman's for example.
>IMHO, most soy sauce is soy sauce
No, really, I've spent time tasting and that's like saying all Balsamic
vinegar is the same - but that's not the case!
>Of course there are types of soy sauce like light-colored, thin and black
>that are good in different recipes.
That's so very true...
Corey Richardson
wrote:
Yes, I have. I add it to stir-fries because I love mushrooms! It's quite
good.
>I've never run across a recipe that uses it.
Me neither, I think.
Here's the one I use:
http://www.wingyipstore.co.uk/display-product.php?ref=82256¤tpageref=2495
Corey Richardson
I don't like Heinz ketchup much!
Janet
There actually is a difference in ketchup: Heinz is by far the best. <G>
Corey Richardson
wrote:
>Corey Richardson wrote:
>> After testing quite a few, I've found that the Pearl River Bridge
>> brand of Soy Sauce is the best so far - much better than the
>> strangely popular Kikkoman's for example.
>>
>> Which Soy Sauce do you prefer?
>
>I believe that Kikkoman is a Japanese style soy sauce.
It is Japanese, you're right. However Kikkoman's is the only thing
that's available in most UK supermarkets - and people assume it's the
best for Chinese cooking :(
Corey Richardson
wrote:
Until you taste Branston's :)
dsi1
I like ketchup - I'll put some in teriyaki sauce which may or may not be
kosher. If I see ketchup that's less than a dollar that'll be my
favorite brand. :-)
Joseph Littleshoes
>>
>>> Corey Richardson wrote:
>>>
>>>> After testing quite a few, I've found that the Pearl River Bridge
>>>> brand of Soy Sauce is the best so far - much better than the
>>>> strangely popular Kikkoman's for example.
>>>>
>>>> Which Soy Sauce do you prefer?
Have you tried the mushroom flavored pearl river soy sauce?
One of my favorite uses for it is to combine in equal parts the soy
sauce, saki & sesame oil, mix well. Use as a marinade, dipping sauce or
for flavoring cooked foods.
Garlic, ginger, shallots, cayenne, chinese 5 spices, wasabi are all
excellent additions to this basic Japanese sauce.
--
JL
Dave Croft
> Corey wrote on Sun, 23 Nov 2008 01:38:55 +0000:
>
>> After testing quite a few, I've found that the Pearl River
>> Bridge brand of Soy Sauce is the best so far - much better
>> than the strangely popular Kikkoman's for example.
>> Which Soy Sauce do you prefer?
> This is all very interesting but just why do you prefer Pearl River? IMHO, most soy sauce is soy sauce and Kikkoman, both low salt
> and regular are fine in regular use. Of course there are types of soy sauce like light-colored, thin and black that are good in
> different recipes.
> Potomac, Maryland
I have recently discovered that Tesco Fish Sauce (Anchovy) makes an interesting
variation on Soy sauce when Chinese cooking.
Has anyone else any experience on this?
--
Dave Croft
Warrington
Pete Wilkins
"Corey Richardson" <coreyNOSP...@googlemail.com> wrote in message
news:mochi4937l6lbgaae...@4ax.com...
I've never really done taste tests on soy sauce and have no real preference
but at the moment my cupboard holds a bottle of Kikkoman's and a bottle of
Amoy reduced salt. I usually also have a bottle of ketjap manis but it ran out
a few days ago.
--
Pete
Pete Wilkins
"Dave Croft" <dave....@nospammershere.co.uk> wrote in message
news:6osj6lF...@mid.individual.net...
>
> I have recently discovered that Tesco Fish Sauce (Anchovy) makes an
> interesting
> variation on Soy sauce when Chinese cooking.
> Has anyone else any experience on this?
I've used anchovy sauce from the same makers as my mushroom ketchup (Watkins)
and usually add a good glug to Nasi Goreng. (It used to be called anchovy
essence but has changed for some reason.) I never knew Tesco did one so will
look out for it.
--
Pete
Omelet
Corey Richardson <coreyNOSP...@googlemail.com> wrote:
Kikkoman.
--
Peace! Om
"All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama
James Silverton
>> dsi1 wrote:
>>> Corey Richardson wrote:
>>>> After testing quite a few, I've found that the Pearl River
>>>> Bridge brand of Soy Sauce is the best so far - much better
>>>> than the strangely popular Kikkoman's for example.
>>>>
>>>> Which Soy Sauce do you prefer?
>>>>
>>> As a dude that grew up with the stuff, I don't have much of
>>> a preference - it's like me asking you what kind of ketchup
>>> you think is the best. :-)
>>
>> There actually is a difference in ketchup: Heinz is by far the best.
>> <G>
I wouldn't say that Heinz is "the best"! To me, Heinz is what ketchup
should taste like. There are quite a number of store brands that I can't
always distinguish from the original, Hunts and DelMonte (Is that still
made?) were among them.
--
James Silverton
>> Corey Richardson wrote:
>>> After testing quite a few, I've found that the Pearl River
>>> Bridge brand of Soy Sauce is the best so far - much better
>>> than the strangely popular Kikkoman's for example.
>>>
>>> Which Soy Sauce do you prefer?
>>
>> I believe that Kikkoman is a Japanese style soy sauce.
I believe Kikkoman has a factory in the US but, if it isn't "Japanese
style", I don't know what is. I don't get religious about soy sauce
since I'm not like people who are passionate about types salt. Mostly,
to me, soy sauce is what I use instead of salt in Eastern cooking.
cshenk
> After testing quite a few, I've found that the Pearl River Bridge brand
> of Soy Sauce is the best so far - much better than the strangely popular
> Kikkoman's for example.
Pearl River isnt too bad but if you want better, try Datu Puti brand.
blake murphy
if you're talking about 'regular' soy (not dark), there's nothing wrong
with kikkoman. i think pearl river has a little more flavor, though, an d
it is chinese style. the price is about the same or maybe a little less,
if i remember rightly.
your pal,
blake
cshenk
> This is all very interesting but just why do you prefer Pearl River? IMHO,
> most soy sauce is soy sauce and Kikkoman, both low salt and regular are
> fine in regular use. Of course there are types of soy sauce like
> light-colored, thin and black that are good in different recipes.
Kikkoman has the worst flavor of common brands and gets by on hype. The
only one worse if LaChoy nasty brown water. Also if you need salt
reduction, even the Kikkoman lite has higher sodium than DatuPuti which is a
rich real soy sauce.
James Silverton
news:G0eWk.7403$ya5....@newsfe19.iad
Oh Lord! The religious fanatics and delusional conoisseurs are emerging!
Bob Terwilliger
> There actually is a difference in ketchup: Heinz is by far the best. <G>
A couple years ago, the staff at Cook's Illustrated did a ketchup
taste-test. It came as a bit of a surprise that Hunt's ketchup edged out
Heinz for the top spot. They theorized that maybe Hunt's is a bit closer in
taste to the ketchup people remember from their childhood.
Bob
amandaF
wrote:
> Corey wrote on Sun, 23 Nov 2008 01:38:55 +0000:
>
> > After testing quite a few, I've found that the Pearl River
> > Bridge brand of Soy Sauce is the best so far - much better
> > than the strangely popular Kikkoman's for example.
> > Which Soy Sauce do you prefer?
>
> This is all very interesting but just why do you prefer Pearl River?
> IMHO, most soy sauce is soy sauce and Kikkoman, both low
> salt and regular are fine in regular use. Of course there are
> types of soy sauce like light-colored, thin and black that are
> good in different recipes.
>
> -- n
>
> James Silverton
> Potomac, Maryland
I want to understand different types of soy sauce used for different
purpose. Can you share (posibly in a new thread)?
amandaF
I once bought a japanese brand soy sauce (naturally brewed, and alos
show has lower content of sodim) but expensive. I got it Raley's I
beleive.
I don't use that much and so I have Kikkommn but I agree with you. I
never like it and yet bought a bid bottle when in Asian market, almost
4 years ago. It's almost gone now.
amandaF
I just remmeber. The one I liked was "Tamari" brand.
Mark Thorson
>
> After testing quite a few, I've found that the Pearl River Bridge brand
> of Soy Sauce is the best so far - much better than the strangely popular
> Kikkoman's for example.
>
> Which Soy Sauce do you prefer?
Pearl River Bridge is the saltiest soy sauce
I have tasted. Hate it.
Among low-salt varieties, I like Aloha from
Hawaii and Yamasa from Japan the best.
I just checked my current bottle, and it's
regular Yamasa. I probably bought it for
flavoring roasted almonds.
Unlike the other soy sauce companies,
Yamasa has a significant research division.
I have some conference publications from
ACS symposia on flavor research, and
scientists from Yamasa described their
research into the umami taste receptor.
Arri London
Corey Richardson wrote:
>
> After testing quite a few, I've found that the Pearl River Bridge brand
> of Soy Sauce is the best so far - much better than the strangely popular
> Kikkoman's for example.
>
> Which Soy Sauce do you prefer?
Used to use only Pearl River Bridge, but at one point years ago the
formula or brewing method changed and didn't like it after that. Plus
there was a recall of the product, which didn't help.
Have never liked Kikkoman that is brewed outside Japan. Doesn't taste
right. Now have been using whatever brand is on sale that *isn't* brewed
outside of Asia. Working my way through a gallon of Wei Chuan (brewed in
Taiwan). Different soy sauces from different Asian countries taste
different, so it's always a matter of preference.
Arri London
Fish sauce is something different entirely. It is used in combination
with soy in many Asian cuisines. Stay away from fish sauce that contains
sugar. It never used to but apparently the makers have decided that the
roundeyes need sugar in exported fish sauce.
My favourite for years was Tiparos (Thai), but now it too contains
sugar, at least in the US version. The current bottle is AA shrimp
sauce, from Thailand, with no sugar.
Arri London
LOL shut up James. To people who use soy sauce regularly, they all taste
*very* different. It's fine if you can't tell that difference but many
of us can.
James Silverton
news:4929FEF2...@ic.ac.uk
Oh come on, not again the wonderful nature of the original country! For
some reason the best champagne made in California is produced by French
owned companies and Honda makes pretty good cars in the US.
James Silverton
As I said, I use soy sauce a lot and it's what I use instead of salt for
oriental cooking!
elaich
> After testing quite a few, I've found that the Pearl River Bridge brand
> of Soy Sauce is the best so far - much better than the strangely popular
> Kikkoman's for example.
>
> Which Soy Sauce do you prefer?
>
>
First of all, how about not crosspoting?
I read all the Kikkoman hate in this thread, but seriously, Kikkoman is the
only one that tastes like real soy sauce to me. It actually tastes like
something that is brewed (aka fermented). La Choy, Kim Lan, Pearl River
Bridge, and others taste like a "product" to me. Something that is
"produced" rather than "made." Like making "salami" by pressing lots of
bits of meat together, rather than hanging and aging it.
Not hard to tell that these are mostly American palates. I'm American, but
I don't drink watery beer, and I don't use watery soy sauce.
cshenk
> I just remmeber. The one I liked was "Tamari" brand.
I know what you mean. It's actually a type though.
cshenk
> Pearl River Bridge is the saltiest soy sauce
> I have tasted. Hate it.
Actually it's sodium content is lower than many others. I think it's lower
than Kikkoman too but would have to look at the bottles to be sure.
> Among low-salt varieties, I like Aloha from
> Hawaii and Yamasa from Japan the best.
Yamasa is ok. Aloha I cant stand, but then it's due to the type of use.
Aloha is a very thin almost 'sweet' soy. It doenst suit my cookery well.
cshenk
> Dave Croft wrote:
> Fish sauce is something different entirely. It is used in combination
> with soy in many Asian cuisines. Stay away from fish sauce that contains
> sugar. It never used to but apparently the makers have decided that the
> roundeyes need sugar in exported fish sauce.
> My favourite for years was Tiparos (Thai), but now it too contains
> sugar, at least in the US version. The current bottle is AA shrimp
> sauce, from Thailand, with no sugar.
Grin, good thing my bottle was bought in Thailand! Takes a long time to use
it up and we brought it with us when we moved back.
cshenk
> First of all, how about not crosspoting?
Actually, this time it's ok. He's posting to only groups related or which
such a topic would be 'on topic'. I do not know which of the 3 you are in,
but it shouldnt matter unless I tailored it down to just 'mine'
(rec.food.cooking) and then if you were in another, you'd not see my reply
to you.
> I read all the Kikkoman hate in this thread, but seriously, Kikkoman is
> the
It's not hate, just that is isnt the best one out there.
> only one that tastes like real soy sauce to me. It actually tastes like
> something that is brewed (aka fermented).
Heheh it's not though. Many of the others we are discussing are. Ok,
Kikkoman isnt horrible as there are worse ones. LaChoy for example. To
*me* Aloha is far worse than Kikkoman but others like it.
> Not hard to tell that these are mostly American palates. I'm American, but
> I don't drink watery beer, and I don't use watery soy sauce.
Actually, it's mostly those of us who've gone past kikkoman levels to other
things and while quite a few are in the USA now, not all of us have lived
there all our lives.
blake murphy
i'll keep an eye out. the asian market was out of pearl river the last
time i was there, for some odd reason.
your pal,
blake
blake murphy
man does not live by consecrated bread alone.
your pal,
blake
val189
<coreyNOSPAMrchr...@googlemail.com> wrote:
> Which Soy Sauce do you prefer?
I used to be able to find Angostura low sodium soy sauce, but none of
the three tribes carry it (three big chains in my area). I'm making
do with the Kikkoman light, but I find I am using ponzu more often.
Or I use hoisin sauce watered down.
James Silverton
>> Which Soy Sauce do you prefer?
> I used to be able to find Angostura low sodium soy sauce, but
> none of the three tribes carry it (three big chains in my
> area). I'm making do with the Kikkoman light, but I find I am
> using ponzu more often.
>Or I use hoisin sauce watered down.
Hoisin sauce has lots of uses but it is *sweet* and no substitute for
soy sauce. One of my favorite uses of hoisin, following the example of
people who look like they might be vietnamese, is a 1:1 mixture with
siracha as a dipping sauce for the meat in Pho.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
blake murphy
these references to ponzu (and hoisin) are puzzling me. i mean, there's
soy *in* ponzu *sauce*, but they don't seem much alike. same with hoisin.
your pal,
blake
James Silverton
>> On Nov 22, 8:38 pm, Corey Richardson
>> <coreyNOSPAMrchr...@googlemail.com> wrote:
>>
>>> Which Soy Sauce do you prefer?
>>
>> I used to be able to find Angostura low sodium soy sauce, but
>> none of the three tribes carry it (three big chains in my
>> area). I'm making do with the Kikkoman light, but I find I
>> am using ponzu more often.
>>
>> Or I use hoisin sauce watered down.
> these references to ponzu (and hoisin) are puzzling me. i
> mean, there's soy *in* ponzu *sauce*, but they don't seem much
> alike. same with hoisin.
Yep! It says "soy sauce" on the ingredient list for my bottle of ponzu.
Hoisin sauce is one of many Chinese bean preparations and also uses soy
beans but not via soy sauce. Aside from regular soy sauce most variants
that I like are made by the "Koon Chun" Sauce Factory available at my
favorite Chinese supermarket.
TFM®
"Corey Richardson" <coreyNOSP...@googlemail.com> wrote in message
news:mochi4937l6lbgaae...@4ax.com...
> After testing quite a few, I've found that the Pearl River Bridge brand
> of Soy Sauce is the best so far - much better than the strangely popular
> Kikkoman's for example.
>
> Which Soy Sauce do you prefer?
>
>
Lee Kum Kee - Mushroom flavored dark soy sauce. Kikkoman is horrible.
TFM®
cshenk
>> Which Soy Sauce do you prefer?
> Lee Kum Kee - Mushroom flavored dark soy sauce. Kikkoman is horrible.
I like that one too. Definately one of the better ones!
phil-c
> On 2008-11-23, Corey Richardson <coreyNOSP...@googlemail.com> wrote:
>> After testing quite a few, I've found that the Pearl River Bridge brand
>> of Soy Sauce is the best so far - much better than the strangely popular
>> Kikkoman's for example.
>>
>
>
> And yes, Pearl River Bridge is two of them!
>
>
This raises the question . Any one ever brewed their OWN soy sauce ?
Got a few tons of Soya beans hanging about but never tried to
brew own sauce .
Any clues or hints welcome
Joseph Littleshoes
Huge wrote:
> On 2008-11-23, Corey Richardson <coreyNOSP...@googlemail.com> wrote:
>
>>After testing quite a few, I've found that the Pearl River Bridge brand
>>of Soy Sauce is the best so far - much better than the strangely popular
>>Kikkoman's for example.
>>
>>Which Soy Sauce do you prefer?
>
>
> Soy Sauce, singular? I keep about 4 different kinds in stock.
>
> And yes, Pearl River Bridge is two of them!
>
>
Have you tried the mushroom flavored pearl river soy sauce?
I don't generally care for soy sauce but got a bottle of the mushroom
flavored PR soy sauce inexpensively and found it a better flavor than
ordinary soy sauce.
Its thicker and easier to control amounts, i like to put a scant few
drops in a local beef and pork sausage i get and fry it up.
If i had to choose between worsetshire sauce and soy sauce i would pick
the worsteshire but still, in some dishes the soy sauce is just right.
Occasionally i sauté a chiffonade of cabbage in hot oil & garlic, add
pre cooked rice noodles, some shrimp & diced green onions and a dollop
of soy sauce & sesame oil.
I used to add any asian condiments to it after serving it, such as pat
chun garlic chili sauce or one of the other hot sauces but recently i
have found that the flavors of the hot sauces bloom if i put them in and
cook them with the other foods.
--
JL
Mimi Maguire
>
> >>After testing quite a few, I've found that the Pearl River Bridge brand
> >>of Soy Sauce is the best so far - much better than the strangely popular
> >>Kikkoman's for example.
>
> >>Which Soy Sauce do you prefer?
>
> > Soy Sauce, singular? I keep about 4 different kinds in stock.
>
> > And yes, Pearl River Bridge is two of them!
>
> Have you tried the mushroom flavored pearl river soy sauce?
> I don't generally care for soy sauce but got a bottle of the mushroom
> flavored PR soy sauce inexpensively and found it a better flavor than
> ordinary soy sauce.
>
> Its thicker and easier to control amounts, i like to put a scant few
> drops in a local beef and pork sausage i get and fry it up.
>
> If i had to choose between worsetshire sauce and soy sauce i would pick
> the worsteshire but still, in some dishes the soy sauce is just right.
>
> pre cooked rice noodles, some shrimp & diced green onions and a dollop
> of soy sauce & sesame oil.
>
> I used to add any asian condiments to it after serving it, such as pat
> chun garlic chili sauce or one of the other hot sauces but recently i
> have found that the flavors of the hot sauces bloom if i put them in and
> cook them with the other foods.
> --
> JL
Pearl River Bridge soy with mushroom sauce is top notch! I fry
mushrooms, add a little tomato ketchup and some Pear River and it's
delish, particularly on toast with boiled eggs.
blake murphy
> Huge wrote:
>> On 2008-11-23, Corey Richardson <coreyNOSP...@googlemail.com> wrote:
>>
>>>After testing quite a few, I've found that the Pearl River Bridge brand
>>>of Soy Sauce is the best so far - much better than the strangely popular
>>>Kikkoman's for example.
>>>
>>>Which Soy Sauce do you prefer?
>>
>> Soy Sauce, singular? I keep about 4 different kinds in stock.
>>
>> And yes, Pearl River Bridge is two of them!
>>
> Have you tried the mushroom flavored pearl river soy sauce?
> I don't generally care for soy sauce but got a bottle of the mushroom
> flavored PR soy sauce inexpensively and found it a better flavor than
> ordinary soy sauce.
>
> Its thicker and easier to control amounts, i like to put a scant few
> drops in a local beef and pork sausage i get and fry it up.
>
> If i had to choose between worsetshire sauce and soy sauce i would pick
> the worsteshire but still, in some dishes the soy sauce is just right.
>
to me, they are very different animals. i would hate to have to choose one
over the other, but i do use more soy than worcestershire. (maybe a mix of
fish sauce and soy would work in a bloody mary, but i haven't tried it.)
> Occasionally i sauté a chiffonade of cabbage in hot oil & garlic, add
> pre cooked rice noodles, some shrimp & diced green onions and a dollop
> of soy sauce & sesame oil.
>
> I used to add any asian condiments to it after serving it, such as pat
> chun garlic chili sauce or one of the other hot sauces but recently i
> have found that the flavors of the hot sauces bloom if i put them in and
> cook them with the other foods.
most of the recipes i see, anyway, call for cooking it as part of the
process. they are not like, say, sriracha.
plus, you get a great nose-blast if you are stir-frying.
your pal,
blake
James Silverton
> On 2009-02-23, Joseph Littleshoes <jpst...@isp.com> wrote:
>>
>> Huge wrote:
>>> On 2008-11-23, Corey Richardson
>>> <coreyNOSP...@googlemail.com> wrote:
>>>
>>>> After testing quite a few, I've found that the Pearl River
>>>> Bridge brand of Soy Sauce is the best so far - much better
>>>> than the strangely popular Kikkoman's for example.
>>>>
>>>> Which Soy Sauce do you prefer?
>>>
>>> Soy Sauce, singular? I keep about 4 different kinds in
>>> stock.
>>>
>>> And yes, Pearl River Bridge is two of them!
>>>
>> Have you tried the mushroom flavored pearl river soy sauce?
> Unfortunately I cannot eat mushrooms, so I avoid anything
> flavoured with them.
Stay away from vegetarian Chinese "oyster sauce", which also is made
from a fungus.
James Silverton
> On 2009-02-26, James Silverton <not.jim....@verizon.net>
> wrote:
>> Huge wrote on 26 Feb 2009 09:45:12 GMT:
>>
>>> On 2009-02-23, Joseph Littleshoes <jpst...@isp.com> wrote:
>>>>
>>>> Huge wrote:
>>>>> On 2008-11-23, Corey Richardson
>>>>> <coreyNOSP...@googlemail.com> wrote:
>>>>>
>>>>>> After testing quite a few, I've found that the Pearl
>>>>>> River Bridge brand of Soy Sauce is the best so far - much
>>>>>> better than the strangely popular Kikkoman's for example.
>>>>>>
>>>>>> Which Soy Sauce do you prefer?
>>>>>
>>>>> Soy Sauce, singular? I keep about 4 different kinds in
>>>>> stock.
>>>>>
>>>>> And yes, Pearl River Bridge is two of them!
>>>>>
>>>> Have you tried the mushroom flavored pearl river soy sauce?
>>
>>> Unfortunately I cannot eat mushrooms, so I avoid anything
>>> flavoured with them.
>>
>> Stay away from vegetarian Chinese "oyster sauce", which also
>> is made from a fungus.
> Thank you, but I'm happy to eat oyster sauce made with
> oysters!
Me too, but there are a surprisingly large number of people who buy the
vegetarian stuff, tho' fortunately for them and the manufacturers, they
mostly don't have reactions to mushrooms.