So first things first, your hair looks absolutely fantastic today, and is definitely doing something for me! And then thanks for turning me on to the Dong Gu brand. That stuff is my new favorite. I got some of both the DH and LKK to try during your live a couple weeks ago (quite the adventure trying to figure out which of the 94 brands they sell I was looking for 😅) The DG has an incredible depth of flavor that I was not didn't see coming, and the texture is so rich and silky! It works well in everything I've tried it in so far. The LKK has a tanginess I wasn't expecting, but I could see how it would be good on something rich like egg yolks. Really digging these deep dive members videos dude! Keep them coming!
Silly question. I dont have room for 10+ soy sauces. Is there a good couple that would do for more versatile cooking? 🤔 Edit to add we use tamari and soy for Hawaiian recipes. Light and dark soy sauce to our knowledge is tamari and regular soy sauce.
Hi, Jon! I have been eagerly awaiting the dark soy sauce video and can’t wait to see what you learn along the way. I did actually find out that Kimlan and Haday both make dark soy sauces that were available at my local Asian grocery store and on Amazon so I’ve bought them both but haven’t tried them yet because I still have a bottle of my Pearl River Bridge dark soy sauce already open. I would love to see you do taste tests for all of the other ingredients that we typically use in Asian cooking like hoisin sauce, rice vinegar, fish sauce, Shaoxing wine, etc. I feel like people can really take what they buy for their pantry for granted by just buying whatever they see TH-camrs use in their videos versus seeking things out for the flavors that they bring and/or the ingredients that they contain. Thanks for all that you do on your platforms and I look forward to what you have for us to watch next.
at the shop I use 5 soy sauces. The yamasa usukuchi ( my main salt ) the pearl river dark soy and the mushroom soy for braising. The kikkoman koikuchi ( same brand that Jon has) and the maggi soy sauce for sauce making/ adding into. I also use the Pinoy soy sauce datu puti along with its vinegar cause im Pinoy and its classic. LOL but that is all the sauces i use for my ramen shop
Enjoyed hearing your take on these soy sauce. I will admit, at home, I tend to use Kikkoman for most things. Now I will give Chinese soy sauce a try. I am not a fan of Tamari. How do you store your sauces?
do you keep all (or any) of those in the fridge? I know soy sauce doesn't really "spoil", but understand it oxidizes more quickly at room temp. I use a good amount of soy sauce in my cooking, but I'm not sure I'd be able to go through several bottles at a time while they were still at their best, and my fridge only has so much room. (also, I picked up a bottle of Kimlan a while back on your recommendation. that stuff is _tasty._ I mostly used Pearl River before that, and while PRB works well and is very inoffensive, it lacks the same standout personality. which might be better in certain things, but isn't nearly as interesting on its own or in very soy sauce-forward applications)
As a first generation Lao-American, my grandma and mom always used Golden Mountain Soy Sauce or Maggi. We mainly used it on fried eggs, soups/porridges. I’ve always felt like their flavors weren’t too polarizing to the palate, especially being a young kid eating it. But that just might be nostalgia bias 😂 I’m also very particular about my Sriracha (Huy Fong all day!) and Chili Oils, and wondered if you were the same way?
I am trying Shio Koji as a soya sauce sub. I quite enjoy the departure. LKK is very large conglomerate now, must carefully study their ingredients list....
Idk but in my experience japanese soy sauces seem to have that very pronounced soy sauce flavor and i feel chinese soy sauces don't have that pronounced flavor but they do provide a complex flavor I feel with other flavors. It's kinda hard to explain. I find myself using less of japanese soy sauce(especially kikoman)when making a stirfry and having to use more chinese soy sauce when using stirfry. Also lee kum kees low sodium soy sauce is pretty good
Without looking it up i would say no because I’ve been warned about eating too many fritillary bulbs and never about eating too many lotus seeds. Please hold.
I love this cuz I wanted to know what you did with all that soy sauce 😭😭😭😭😭 It just me and Google lense in a random Asian grocery store 😅 Someone needs to start a reputable business decanting these soy sauces so we're not left with 50-11 bottles Pearl River Bridge is what I grew up with ❤
You need to write the names in the description because I don't know what you're saying and trying to find somethng called don goon gugh doesn't seem to work =]
So first things first, your hair looks absolutely fantastic today, and is definitely doing something for me!
And then thanks for turning me on to the Dong Gu brand. That stuff is my new favorite. I got some of both the DH and LKK to try during your live a couple weeks ago (quite the adventure trying to figure out which of the 94 brands they sell I was looking for 😅) The DG has an incredible depth of flavor that I was not didn't see coming, and the texture is so rich and silky! It works well in everything I've tried it in so far. The LKK has a tanginess I wasn't expecting, but I could see how it would be good on something rich like egg yolks.
Really digging these deep dive members videos dude! Keep them coming!
I'm so glad that these videos are helpful to you! I just got some Kimlan dark soy sauce in and will be trying those soon.
Maggi is used extensively in my Nigerian household at least in both its liquid and cube forms.
Would you do sesame oil too?❤
People sleep on Kikkoman. It's been made in the traditional way in Wisconsin since the early 1970s (we're more than cheese and beer!)
It’s Japanese. This is about Chinese
I love how you broke down the different soy sauces!
Thank you!!
Silly question. I dont have room for 10+ soy sauces. Is there a good couple that would do for more versatile cooking? 🤔
Edit to add we use tamari and soy for Hawaiian recipes. Light and dark soy sauce to our knowledge is tamari and regular soy sauce.
Hi, Jon! I have been eagerly awaiting the dark soy sauce video and can’t wait to see what you learn along the way. I did actually find out that Kimlan and Haday both make dark soy sauces that were available at my local Asian grocery store and on Amazon so I’ve bought them both but haven’t tried them yet because I still have a bottle of my Pearl River Bridge dark soy sauce already open. I would love to see you do taste tests for all of the other ingredients that we typically use in Asian cooking like hoisin sauce, rice vinegar, fish sauce, Shaoxing wine, etc. I feel like people can really take what they buy for their pantry for granted by just buying whatever they see TH-camrs use in their videos versus seeking things out for the flavors that they bring and/or the ingredients that they contain. Thanks for all that you do on your platforms and I look forward to what you have for us to watch next.
at the shop I use 5 soy sauces. The yamasa usukuchi ( my main salt ) the pearl river dark soy and the mushroom soy for braising. The kikkoman koikuchi ( same brand that Jon has) and the maggi soy sauce for sauce making/ adding into. I also use the Pinoy soy sauce datu puti along with its vinegar cause im Pinoy and its classic. LOL but that is all the sauces i use for my ramen shop
Oh I grabbed a bottle of the Haday seasoned soy sauce about a month back and I love it as a base for a dipping sauce for dumplings and zongzhi.
It’s really good! I just don’t like that. It comes in a plastic bottle.
Not sure how easy it would be to find but would definitely suggest looking into white soy, it's especially delicious with fish and for making ponzu
Enjoyed hearing your take on these soy sauce. I will admit, at home, I tend to use Kikkoman for most things. Now I will give Chinese soy sauce a try. I am not a fan of Tamari.
How do you store your sauces?
Kikkoman rules!
You should try Vietnamese soy sauce! Next level of umami. I first tried it when I visited Vietnam and it was just wow. Bought a bottle back home 😂
do you keep all (or any) of those in the fridge? I know soy sauce doesn't really "spoil", but understand it oxidizes more quickly at room temp. I use a good amount of soy sauce in my cooking, but I'm not sure I'd be able to go through several bottles at a time while they were still at their best, and my fridge only has so much room.
(also, I picked up a bottle of Kimlan a while back on your recommendation. that stuff is _tasty._ I mostly used Pearl River before that, and while PRB works well and is very inoffensive, it lacks the same standout personality. which might be better in certain things, but isn't nearly as interesting on its own or in very soy sauce-forward applications)
As a first generation Lao-American, my grandma and mom always used Golden Mountain Soy Sauce or Maggi. We mainly used it on fried eggs, soups/porridges. I’ve always felt like their flavors weren’t too polarizing to the palate, especially being a young kid eating it. But that just might be nostalgia bias 😂 I’m also very particular about my Sriracha (Huy Fong all day!) and Chili Oils, and wondered if you were the same way?
I am trying Shio Koji as a soya sauce sub. I quite enjoy the departure. LKK is very large conglomerate now, must carefully study their ingredients list....
I saw somewhere that the flavour of maggi seasoning is different depending on what country you get it from.
Same as Nescafe, Coca Cola. wall paint, shampoos, cars. etc. etc
for wonton to seasoning the pork, what soy sauce you recommend?
Any suggestions for best gluten free soy sauces?
I hear lee kum kee has one. Have tried tho
I don't have any Maggi soy sauce at home, but whenever I get a chance, you bet I'd sprinkle some on that fried egg and rice with a bit of scallion.
One of my old roommates who has done multiple periods of study in Japan always bought Yamasa, as another endorsement
Idk but in my experience japanese soy sauces seem to have that very pronounced soy sauce flavor and i feel chinese soy sauces don't have that pronounced flavor but they do provide a complex flavor I feel with other flavors. It's kinda hard to explain. I find myself using less of japanese soy sauce(especially kikoman)when making a stirfry and having to use more chinese soy sauce when using stirfry. Also lee kum kees low sodium soy sauce is pretty good
Lol! Thank you for making me feel less guilty for liking the Kikkoman organic soy.
If you going to review dark soy sauce, consider cheong chan cooking caramel. Very different but tasty
Jon, a question: are fritillary bulbs and dried lotus seeds the same thing
Without looking it up i would say no because I’ve been warned about eating too many fritillary bulbs and never about eating too many lotus seeds.
Please hold.
Looked it up. Different plant.
Darn, I can’t find them in my area. Know of a good substitute?
@@davidgalloway6403 try cabbage.
I love this cuz I wanted to know what you did with all that soy sauce 😭😭😭😭😭
It just me and Google lense in a random Asian grocery store 😅
Someone needs to start a reputable business decanting these soy sauces so we're not left with 50-11 bottles
Pearl River Bridge is what I grew up with ❤
I made master stock with the leftovers
@jonkung ohhhhh - so smart
Dear Jon Kung, while I do find this topic interesting, I am really just watching because you are so beautiful. Now you know.
I’ma tell you what George, I appreciate your view as much as anyone else else’s.
@@jonkung 😍❤❤❤
Maggi is life
You need to write the names in the description because I don't know what you're saying and trying to find somethng called don goon gugh doesn't seem to work =]
I promise I am actually paying attention… 😅
😀
Dude looks like the bad guy from The Fast & The Furious.
Lfg!!