Gourmet of PPOT, help me with soy sauce please!

[scottmandue]

I visit a giant Asian market in Gardena CA.

I am pretty knowledgeable about sake and can pick a good bottle.

However they have an entire isle of soy sauce... most without English on the label...

I have upgraded to Yamasa... but looking at all this variety has me wondering what I am missing.

I know we have some hard core Asian food fans here on PPOT, can you make some suggestions?

If you have something that is really good will you please post a picture of the bottle so I can find it at the store?

Thanks in advance!

[Outback Porsche]

I like this one

[jyl]

I'm not fussy, A "naturally brewed" soy sauce, Japanese, on the lighter side - that's good enough for me. I don't use much soy sauce and it is mixed in with lots of other stuff, so I don't see the point of being too picky. That said, if this thread turns up a nice soy sauce that isn't too expensive, I will try it.

[rusnak]

oh God. Kikkoman or nothing.

[nynor]

i like the hawaiian soy sauce, aloha shoyu. not as salty or strong flavored. great for marinades, etc.

[nynor]

i've had the kecap manis (precursor to ketchup in the west, so i heard). i like it. thick and sweet, almost syrup, IIRC.

[rusnak]

oops, you said "post a pic". Here's what you see in the restaurants, and in the store:

[nynor]

[RWebb]

Ponzu or Die!

[vash]

Kikkoman is too salty. Let me go get you a pic.

[scottmandue]

I was expecting the Kikkoman post... but I have plenty of that in the little plastic packets left over for take out.

Also have a bottle of Shoyu... been to Hawaii many time... love the stuff!

However I did find one bottle of scallop flavored soy... only knew that because I know the Japanese name for scallop from spending too much time at the sushi bar.

I kid you not there are rows of this stuff at the market... some going for $15-$20 a bottle... but as I said the bottles are all in Japanese or Chinese so I have no idea what is in them.

[vash]

My day to day one is this gallon. Last forever. Great flavor not overwhelming with salt. Feel free to pronounce it anyway you want. Great for cooking. From Taiwan. Then I use tamari which is a light wheat less soy sauce. Flavor is very light. I also use a soy paste. It has the consistency of watery ketchup. Great over eggs and steamed veggies. It clings to food.

[masraum]

Originally Posted by rusnak

oops, you said "post a pic". Here's what you see in the restaurants, and in the store:

And that's what we always used when I lived in Japan. It's what all of the restaurants served to.

[Outback Porsche]

This is good too

[Rusty Heap]

+100 on the lighter salt variety of brand XYZ.

[john70t]

Originally Posted by masraum

And that's what we always used when I lived in Japan. It's what all of the restaurants served to.

It's a conspiracy, I tell ya.

[red-beard]

Subscribing

[Steve Viegas]

Have you tried Soy Vey?

[GWN7]

I use China Lily. It's made in Toronto. Family company Lee's Food Porducts. Has a nice taste. Kikkoman is like pure salt, Yuk.

[vash]

There are two lines of kikkoman. The one you find at sushi joints come in five gallon buckets. Cheap.

There is a small batch soy sauce being made (I think) in bourbon county that is made like old school traditional Japanese stuff. Supposed to be awesome. But$