Thanks for sharing .. I use Korean Soy Sauce - (Ganjang) super premium Sauce 100% naturally brewed with TN value of 1.5 to 1.8. They 're 2 types: one type use for stir fries, marinade and barbeques and other (Guk-ganjang) for soup, stews and banchan. Soy Sauce is basically fermentation of Soy bean wheat Kogi mold in brine (salt water)
I would have loved a blind taste test first but great video and see where you ended up. I actually bought the one you chose as best the other day at Amazon for $45 bucks. I saw the video of the maker of that soy sauce and decided why the hell not. Definitely different but also very good.
I just came across this channel and I like it. The videos are edited well, and the dude ain't playin when he says he's gonna get to the point. I also like the chapter links, even though the video is done well enough I can watch through. That shirt is another story, but we can have differences of opinion, you're putting out a good product here.
Hey Steven! Thanks for tuning in. If you watch the rest of my videos you'll find out that I'm a pretty sarcastic guy. Hence the shirt. All the best and thanks for tuning in!
Wow . So much important and interesting information . Thanks a lot...you have taken so much efforts and given it in a compact form .... thank you . Also , nice to know your wife now and son in the salt episode . It was bit confusing , then. 😀👍
Zhongba Soy Sauce from Mala Market. It's fermented along with a particular type of mushroom that adds another layer of umami. Absolutely insane flavor and mouthfeel.
Excellent, thank you. I absolutely love soy sauce and look this up because I’m starting to watch more and more what I eat. This was excellent information and I’m going to get the organic Kum Lee for my occasional fix 👍🏻
100% THANK YOU! 👍 Fixing stir-fry in my wok has been my favorite and I just used generic soy sauce, didn't know it contained health problems or was a GMO product nor did I know that there was a real hierarchy to soy sauce the big news for me: ORGANIC COCONUT AMINOS. I eat a lot of stir-fry because I assume it is much more healthy! Definitely will try OCA thanks! And I didn't even know that REAL OLIVE OIL had a nutty flavor and a peppery after taste. Didn't know that there was a whole lot of fake stuff, THANKS AGAIN!👍
Thank you so much! Your Kindness and encouragement goes a long way and is very much appreciated . Let me know how you like the coconut aminos. All the best!
Once Greece reopens to tourists I want to go there, I was there in 1969 right after I graduated from high school and have been trying to get back ever since!
Informative extensive taste tests 👍 but personal preference is the ultimate factor. 1) after being used to them there will be no difference anymore; 2) when used on/in different food matrices the taste changes too; 3) price, as a index of cost and perhaps the greediness of the manufacturer/seller, has no bearing on taste or even quality in the absence of chemical analysis data. So, only the nutritional and safety data, eg. vitamins, minerals, amino acids, acids,... are the key info in judging a soy sauce.
I have used Nama Shoyu by Ohsawa for more than 20 years, I highly recommend it, I was in the food business for 30 years. Nama shoyu is raw, and it is the best Ohsawa sells. It's Organic, and Vegan
Hi, it's me again from the Salt video a while back. I gave up Soy a while back and started using Braggs Liquid Aminos (Soy Substitute), What do you think? did I make a mistake? I've also purchased Non GMO corn grits from Whole Foods as it seems to me that GMO corn is the worse thing you can put in your body, if you like eating Roundup. When I gave up smoking 21 years ago, my wife and I started watching countless cooking shows, I found myself at the grocer sometimes close to midnight to make some crazy recipe I saw on TV. I really love your videos, I guess being a home taught chef makes one curious. She started the whole 30 diet a year ago so I quit making fancy dishes for one. I really miss the crazy nights in the kitchen making lots of recipes. So keep up the good work, I subbed at the Salt video.
I'm not really a big fan of braggs. I kind of like the other coconut aminos. And I don't do corn GMO or non. Doesn't really agree with me and I absolutely love it! Hope that helps.
@@AwareHouseChef Now that you've brought the coconut aminos to my attention, you can rest assured I'll be switching, coconut is my favorite flavor. I'm sure the aminos you use does not taste like coconut but Coconut is a medium chain triglyceride which makes it good for you if you're concerned about cholesterol. Thank you so much for the info. I'm pretty sure I'll be trying some of the others that you liked the most like # 4 and 5 on your list. I have a difficult time enjoying sushi without a little soy.
Squid Brand Fish Sauce (Nam Pla) is Thai fish sauce made from fermented anchovies. If you like umami, this is my favorite. It smells very pungent and rather bad, but in cooking it is wonderful. Tomato based pasta sauces are elevated with Nam Pla. I do believe the Romans used fermented fish sauce a lot in their cuisine. I would never be without Nam Pla. It is a salt and Umami combined
That cut straight to the point! Great introduction, very educative! I do not know how the products are in the states, european myself, but personally I do think that the GMO produce has a bigger impact on the world as we know it rather than how our body digests them. Unfair use of the GMO technology has impact worldwide on: economy, society but also it's ethical and climate issues are not to be underestimated as sadly most large GMO pattent's are used to compete against smaller farms and producers. I do think in that sense it is absolutely a good thing to buy local to support businesses that do care about responsible farming! From memory so perhaps not entirely accurate but for Legumes, I thought soaking the dried product and then cooking them should take care of most of the lecithine that can perhaps cause Iron defficiency, also sprouting and fermentation processes should break that down (Lecithine being a form of natural pesticide system the legumes evolved to protect themselves against pests in nature). As for the soy estrogen, it should be different enough from human estrogen hormone that it should not affect our hormonal system, the concentration is rather low to begin with and on top of that our digestive tracks break them down so much that by the time your intestants do absorb what is left of it it no longer resembles estrogen. Legumes are a beautiful powerfood that has the potential to replace animal proteins in our diets, even for non vegetariers they have many essential nutrients that are very benefitial for humans to consume. I hope this comment is helpful!
Thank you! It does. GMO is more of a concern for me than the estrogen levels in soy. I still avoid it though. I have become very content with coconut aminos as a substitute for soy sauce. All the best and thank you for reaching out!
Great video, Chef! I feel like tasting soy sauces now. If I may be the devil's advocate here for a second, phytic acid does have some good attributes, too. For example, it's an antioxidant all by itself. Also, remember that some of the longest lived people in the world live in Japan, in Okinawa. I imagine they are eating a lot of soy sauce. In fairness, I avoid soy myself for the hormone question, but I doubt a little soy sauce now and then is something terrible. I don't eat it often, but when I do, I make sure it runs down my chin and all over my clothes. These taste test videos are great. How about one on different kinds of dessert sauces or chocolate sauces?
one thing that i've learned on my journey to better health is that plants aren't inherently healthy just because they're plants. just as animals have claws teeth and horns, and although cacti have spikes, most plants take the chemical route. almonds have cyanide, rice has arsenic, grain has gluten. i mean, eggplants, tomatoes and peppers are part of the "nightshade" family which is a highly toxic plant. sure, they're not as toxic, but they still have their own defenses to keep in mind. you need to respect all foods you eat as they come from life and most living things don't want to be eaten.
Great video. I thought Lee Kum Kee was Chinese style soy sauce? I use Pearl River Ridge Chinese style soy and Kikkoman for Japanese style. I have thought of investing in a higher quality Japanese style soy sauce and this video has helped narrow down my choice. Can you please do a video on Mirin?
Hi, very interesting but many of us put the Sodium content as the most important. I recently bought a wok and have been trying some stir-frys. I am 74 and and on blood pressure medication. I would not want the percent of daily value of sodium go over 50%. Many of the Soy sauces have very high daily value of sodium content per 1 Tbsp (over 40% per Tbsp). Not many people would use just 1 Tbsp of a sauce they like. I would bet you went over 50% of the daily value of sodium in your taste test. * Where as the sauces I have used for years are not real high. -- Mayonnaise (Sodium in 1 Tbsp = 3% DV), -- Yellow Mustard (Sodium in 1 Tbsp = 3% DV), -- Ketchup (Sodium in 1 Tbsp = 7% DV), -- Chick-fil-A Sauce (Sodium in 1 Tbsp = 4% DV), * The Walmart Best Value less sodium Soy sauce has a daily value of sodium of 25% in 1 Tbsp . * Even McDonalds regular sized fries have only 8% of the daily value of sodium!
I believe that coconut aminos (organic) are far superior in nutrients than soy sauce. I also believe that it is a healthier alternative than soy beans.
Tamari is better to cook with. Mixed soy sauces 'flash off' their flavor under high heat, so anything with a significant amount of wheat content shouldn't be cooked for very long, if at all. Meanwhile, Tamari and other traditional Chinese style soy sauces can be cooked forever and the flavor deepens.
If you have any chance to go to Japan, try Tonosama 殿様 shyoyu, you may fall in love with the taste. I did. You can buy it north west of Honshu city called Hagi, but you can buy it online Rakuten 楽天 shopping. It’s not cheap but you only get what you pay for. Nothing you can make nicest things cheaply. There are thousand of different types of Shyoyu there, sometimes very local made one is even better. I dislike kikkoman even I am myself Japanese person. It’s A bit too salty, flat and no deep flavor, to me it’s like machine made taste without any love toward beans while processing. To make great Shoyu need good care and love toward product I believe. 🇯🇵 I enjoyed watching your video and comments. Thank you very much. You take care. 🌸 ⛩ 💖
@@AwareHouseChef Same to you, hope you can visit anytime after corona virus pandemic over. My grand mother had a shop and selling Shyoyu and Miso so I am quite fussy for the taste, also grow juicy sweet brand Satsuma a Orange, Dekopon Orange, Yuzu, lemon, water melon, fig, persimmon, Kyoho huge grapes, my grand dad had a fishing boat so surrounded fresh foods all the time but all those are dream here in UK. I miss homeland especially this pandemic I can’t go home, won’t cause I don’t want to be a burden from hot virus place to less place but will go home when things get better. I can’t wait for all foods there. Rice, best rice you should try while you there. The rice from north Niigata rice also great, where they have beautiful Koi fish breeder there as well. Beautiful country and ever so clean and convenience. Worth getting Japan Rail Way Pass before you go there. Catch bullet train as many time as you want. North to south it’s quite big country, bigger than UK, people miss Cherry blossom pick nick this spring too over there, they were taping no enter sign at the Tokyo Ueno park on news. 🌸🌸🌸 Hope worlds become peace soonest. X
Sir all plants are gmo. This is a term I do not like. For example, corn used to resemble grass or wheat. But, CMO’s this is different. A good example of “GMO” would be two healthy, strong and tall human beings having a child. I do agree %100 of this. Also, “organic “ simply means that for the last 60-90 days of the plant lifecycle was without pesticides. Just fyi. I have been in the agriculture and aquaculture industry for as long as you have been a chef, Globally at this. If you want to go completely gmo and cmo free, I recommend you stop eating all together. However I digress doing as much as we can to not eliminate but limit our intake is a good step
Thank you for sharing your knowledge. I do understand that we have modified our vegetation extensively. I wonder why produce is so significantly better in Europe than it is in the United States? Why is it that I feel healthier and enjoy my food more when it is Organic? By switching to organic I have noticed incredible vitality and more stability in my sleep and stamina.
Phytic Acid is broken down by the enzyme phytase which can be found in very very high concentrations in Rye. Add small amounts of rye to your recipes and the phytic acid issue becomes moot. I'm honestly surprised you are apparently unaware of this fact.
I actually take digestive enzymes which contain phytase as well as amylase. I was unaware that rye contained high amounts of it. Thank you for sharing that. Is there another gluten free product with high concentrations of phytase? I guess I can google it but but thank you in advance if you know.
I was feeling discouraged because I can't do soy or wheat. I have tried liquid aminos. The brand I tried was ok but a long long way from soy sauce. Not sure I can access that brand in Canada, but obviously I can try. Thanks for your help.
Thank for you this video. I noticed you soaked the test salmon into the Soy. I'm amazed that you found even a difference in flavour. When Soy Sauce is used to dip the food, it has to have a just a little contact to it. We recognize the foreigners here in Japan, which bathe the food in the Sauce.
@@AwareHouseChef "When I eat sushi. I barely put any on". That's how it should be. Did you ever try double fermented Soy Sauce ? Double means not always double as good. It's just another kind within the production process. I like it to dip not for cooking.
Shoyu & Wasabi are my favourite condiments…I have it with steaks and all types meats from grilled to hotpot Bought some wasabi roots from Tsukiji outer market… needs some effort to grind it just to get a small amount
@@AwareHouseChef Thanks. I generally just used the soy sauce, a touch of liquid smoke, maybe some ketchup and some water and a shot of cayenne pepper. Will be hunting around for that coconut juice. Joe in PA.
I read somewhere that by cooking legumes as well as skinned, seeded tomatoes and beans in a Preusser cooker kills that acid. can't recall cook time but that's important. worth researching.
Sort of. Jian was invented in China. It was a thick paste , usually containing some meat in it as well that eventually became soy sauce. However traditional soy sauce as we consume it today was perfected in Japan. But it’s like any cultural food. Take falafel or hummus for instance. The Middle East has argued for decades where it was first invented. I could be wrong and I don’t mind being wrong because that is how I learn but my research led me to this conclusion. All the best
@@AwareHouseChef I'm not surprised that it got perfected in Japan. In fact, Japan had sent ppl to China to learn various thing and brought it back to Japan and then made it better.
Im confused b/w kikkoman vs lee kum kee soy sauce ,which one i should buy ? And which one is tasty Tho i never taste both ,any suggestions ? Because i dont think those mentioned in the video is easy to find me here in india 😭
I prefer the lee kum key flavor over the kikkoman. The others were far superior to them both. If you can’t get the brands I recommend in the video. Try the Lee Kum Kee. Otherwise look for an organic aged soy sauce. I hope that helps. Thank you for reaching out!
Higher levels of elaidic acid, a major trans fatty acid formed when vegetable oils are partially hydrogenated, were significantly associated with greater risk of developing all-cause dementia and Alzheimer's disease over a 10-year follow-up period, after accounting for hypertension, diabetes, and other risk factors
I've never made that dish. But from what I understand, the soy sauce that is added to it is not the most significant ingredient. I believe the Korean fish stock is the most important ingredient. I don't know what recipe you have but if it calls for soy sauce I would choose any one of the three that I rated as best. And I believe you will do well. All the best!
Are you talking about Braggs? Not a big fan. Kind of funky tasting and they are still made from soy beans. Love their apple cider vinegar though. Cheers!
@@iAmTheWagon I agree. I bought it about 4-5 years ago and it was really pretty good. Just bought another about 3 months ago...super bland and watered down. Way different.
Yiasou! Unfortunately it is made by an Asian company in Hong Kong and other parts of China. It is a Japanese styled soy sauce. I did make a mistake by not checking it's origin. Cheers!
How do you taste jasmine in something that has none, because you’ve smelled it or actually tasted the flower? You do a amazing job searching out the facts to share in a amusing way 😊 The heart should be tipped and pouring out 😂 love your snark! Thanks for sharing!
Thanks Melody! a lot of these fermented products draw their flavors from the fermentation process or from the barrels that they're fermented in. For example, how do you taste leather and vanilla and butter in wine? also, Jasmine's a pretty prevalent flavor in Asian cuisine. But thank you for the wonderful compliments! All the best!
@@AwareHouseChef ok thanks for the advice. I really only use kikkoman and am a bit addicted to it, so it goes fast anyway. Though i was gifted a small bottle of micro brewed Tomasu soy from the Netherlands recently, will definitely store it in the refrigerator once i open it.
I don't care what you say. I pretty much drink Kikkoman from the bottle. You're only going to be walking this earth once, might as well throw caution to the wind foodwise...
GMO can contribute to inflammation in the body, too much inflammation over time can be fatal, from what i recall its one of the leading causes of death here in the US
I use either low sodium tamari or when I cook Balinese food Indonesian sweet soy sauce (kecap manis). I’m in Australia I don’t think the soy here is GMO.
I thought lee kum kee is chinese..lm thinking of not using soya. But change to red boat fish sauce or real fermented fish cooked for umami...thanks 4 explaining
I think that's the worst part about all clad. So if something physically goes wrong with it, say a rivet is loose or the edge of the pan delaminates things that are mechanical for example. It is covered for lifetime. But if the pan discolors or scratches more than it should under regular use, things like that are not covered. Costco has an amazing return policy. If two years from now you decide that you don't like the way the pan works you just walk into the store return it no questions asked. I can't stress enough that we should be careful not to abuse such a generous return policy. Hope that cleans things up! All the best!
Most of my food does not contain soy... because I make most of my food myself, and source my foods carefully... though my soy sauce isn't in your line up...
@@AwareHouseChef San-J Organic Shoyu Non-GMO Certified I can't say I was as analytical about selecting for flavor as this video, but it has served well in my recipes. The Fish Sauce I have is more high end than normal though. A few drops is enough for any recipe.
I use 3 different brands of soy sauce. One for marinating, one for sushi and one for cooking. I haven’t tried the shoyo that they sell for 50 dollar on Amazon. They say it’s a game changer for sushi. I like to use low sodium for sushi.
@@AwareHouseChef Maggie for marinating and there’s another brand that sells small bottles that I use for rice , it’s say for seasoning which made for rice seasoning. Kikkoman low sodium is what is use for sushi rn.
I got over soy sauce as I got older and salty got less appealing to me. I did try some that a Swedish fellow recommended that shocked me by being almost... sweet? I experimented with it a few times then gave it to someone who liked that brand. I wasn't impressed enough to remember the name. The coconut stuff, I need to look through again, see if I can find a small bottle to experiment with. 😳 I gotta go check what's in pickled ginger??? Nnnnoooo!😱
Cruciferous veggies do basically the same thing as far as locking out nutrients and people who have sensitive stomachs should avoid them all together. Spinach can wreck your kidneys, we basically been lied to about eating veggies.
@@AwareHouseChef It does'nt say in the label. It's just says naturally brewed. How can I tell if its non-gmo? I like my soy sauce to be healthy. but this is a bit cheaper.like 4 dollars 600ml.
@@AwareHouseChef ok. So I will just switch up. I also use that tamari soy sauce and it says organic. but its too expensive.like 5 usd for 100ml. Its the only thing that give flavor to my chicken breast brocoli brown rice diet. soy chicken recipe.
Good video. But, I'm in Toronto, Canada, white guy. I use Lee Kum Kee Organic Soy Sauce. I pay $5.00(CAN) for 500 ml (17 oz). I'm paying 30 cents (23 cents USD) per fluid ounce. You gave your price as 82 (USD) cents per ounce !!! What's up with that ?
Amazon can be pricey. I can buy LKK Organic Soy Sauce, and lots of other soy sauces, in local stores. Toronto has lots of Asian food stores; Chinese, Korean, a few Japanese, others. Good channel you have.
Lee Kum Kee is my fav so far. Very flavourful and you don't need very much at all. At all; a very little will get you good flavour and no chemical after taste. Don't know much about it but it adds a little and it will improve whatever you are eating. Especially if you are a bachelor. You won't need any salt as it will be provided. Just a little is plenty. I refuse to comment about this further 'cuz I really don't want to get any feminist psychologists involved here. Life is hard enough without them. If you do, you are going to be delegated right down a Blonde rabbit hole. You might as well take modern medicine and wish for good health. Yours from Andromeda... where we like to take whiskey and leave bossy pink broads alone. We used to live in the Milky Way until fems came to our planet and we had to retreat to the next available galaxy. Relief is only a few billion light years away if they come here - luckily blondes aren't that good at math so their ship may end up on the other side of the universe anyway, but they are good at pumping -out dos-like bitch files.. (that is not my real name and I deny everything ..:)
Your the 1st person I heard say to refrigerate soy sauce, But what do I know im here watching soy sauce reviews after the $1.50 soy sauce ruined the fried rice, I made. 🤷♀️
Traditional soy sauce is mostly used for lo-mei food in China. Modern soy sauce is divided into flavored and traditional soy sauce. Flavored soy sauce has more flavor and softer flavor. Of course, traditional soy sauce with other natural seasonings can also increase the flavor and have a lighter and softer flavor. . In addition, the more expensive soy sauce is not necessarily better, you can refer to the wiki to introduce the necessary basic materials of traditional soy sauce, and then look at the soy sauce ingredient list you purchased, others are described as the youtuber said
Funny the links provided referring to phytic acid and estrogen contradict the warnings this youtuber makes. Nearly no one should be concerned about eating soy. All the popular fears are unfounded. I think this youtuber should stick to taste and leave nutrition to more qualified individuals.
Hey thanks for reaching out. I think you might be mistaken. All research points to soy sauce originating in Japan. Also, not all soy beans are equal. Fermented soy beans are definitely better for you in smaller quantities.
I love your content, very detailed and informative. Impressive description box, thanks for sharing 💚
Thank you Nova! Truly appreciate your kindness! All the best!
Thanks for sharing .. I use Korean Soy Sauce - (Ganjang) super premium Sauce 100% naturally brewed with TN value of 1.5 to 1.8. They 're 2 types: one type use for stir fries, marinade and barbeques and other (Guk-ganjang) for soup, stews and banchan. Soy Sauce is basically fermentation of Soy bean wheat Kogi mold in brine (salt water)
I would have loved a blind taste test first but great video and see where you ended up. I actually bought the one you chose as best the other day at Amazon for $45 bucks. I saw the video of the maker of that soy sauce and decided why the hell not. Definitely different but also very good.
Thank you for reaching Barnboi. Glad you liked it. Definitely different. Cheers!
I hope so, I probably saw the same video and bought some too on Amazon but it was at a cheaper price. Gonna try it tonight.
I just came across this channel and I like it. The videos are edited well, and the dude ain't playin when he says he's gonna get to the point. I also like the chapter links, even though the video is done well enough I can watch through.
That shirt is another story, but we can have differences of opinion, you're putting out a good product here.
Hey Steven! Thanks for tuning in. If you watch the rest of my videos you'll find out that I'm a pretty sarcastic guy. Hence the shirt. All the best and thanks for tuning in!
Same Steven. I didn't feel compelled to skip anything. Good content all the way through.
Well he compares himself to a bug so that may explain the shirt ,,I mean bugs to eat sheet
Damn, thanks for the upfront “no clickbait” intro! Appreciate the respect for the viewer’s time :)
Thank you! Your kindness is so much appreciated. Cheers!!
great video. Which would be your fav to cook with???? thank you
My pleasure. Lee Kum Kee. Cheers
Wow . So much important and interesting information . Thanks a lot...you have taken so much efforts and given it in a compact form .... thank you . Also , nice to know your wife now and son in the salt episode . It was bit confusing , then. 😀👍
Thank you Sunita! Appreciate your kindness! All the best!
Another great video! The shirt you are wearing must be one of a kind! It's definitely interesting :). Keep all these great videos coming, George.
Thanks Ted... Feel the sarcasm?? All the best!
@@AwareHouseChef Definitely! Love it! I want one too :).
Zhongba Soy Sauce from Mala Market. It's fermented along with a particular type of mushroom that adds another layer of umami. Absolutely insane flavor and mouthfeel.
Thank you! Can't wait to try it!
Excellent, thank you. I absolutely love soy sauce and look this up because I’m starting to watch more and more what I eat. This was excellent information and I’m going to get the organic Kum Lee for my occasional fix 👍🏻
Glad you enjoyed it and I appreciate you reaching out! All the best!
100% THANK YOU! 👍 Fixing stir-fry in my wok has been my favorite and I just used generic soy sauce, didn't know it contained health problems or was a GMO product nor did I know that there was a real hierarchy to soy sauce the big news for me: ORGANIC COCONUT AMINOS. I eat a lot of stir-fry because I assume it is much more healthy!
Definitely will try OCA thanks!
And I didn't even know that REAL OLIVE OIL had a nutty flavor and a peppery after taste. Didn't know that there was a whole lot of fake stuff, THANKS AGAIN!👍
Thank you so much! Your Kindness and encouragement goes a long way and is very much appreciated . Let me know how you like the coconut aminos. All the best!
Good review. When it comes to Chinese food I use Pearl River Bridge Gold label. It’s inexpensive but delicious.
I appreciate the kindness, and the recommendation! All the best!
Once Greece reopens to tourists I want to go there, I was there in 1969 right after I graduated from high school and have been trying to get back ever since!
I haven't been since 1991! Unfortunately I have a seasonal summer business. All the best!
@@AwareHouseChef love your vids! Got a recipe for moussaka?
Informative extensive taste tests 👍 but personal preference is the ultimate factor. 1) after being used to them there will be no difference anymore; 2) when used on/in different food matrices the taste changes too; 3) price, as a index of cost and perhaps the greediness of the manufacturer/seller, has no bearing on taste or even quality in the absence of chemical analysis data. So, only the nutritional and safety data, eg. vitamins, minerals, amino acids, acids,... are the key info in judging a soy sauce.
Thanks! Great review and side-by-side comparision. Purchased the aged soy sauce and the wasabi powder :-)
You will love both! All the best!
I have used Nama Shoyu by Ohsawa for more than 20 years, I highly recommend it, I was in the food business for 30 years. Nama shoyu is raw, and it is the best Ohsawa sells. It's Organic, and Vegan
Hi, it's me again from the Salt video a while back. I gave up Soy a while back and started using Braggs Liquid Aminos (Soy Substitute), What do you think? did I make a mistake? I've also purchased Non GMO corn grits from Whole Foods as it seems to me that GMO corn is the worse thing you can put in your body, if you like eating Roundup. When I gave up smoking 21 years ago, my wife and I started watching countless cooking shows, I found myself at the grocer sometimes close to midnight to make some crazy recipe I saw on TV. I really love your videos, I guess being a home taught chef makes one curious. She started the whole 30 diet a year ago so I quit making fancy dishes for one. I really miss the crazy nights in the kitchen making lots of recipes. So keep up the good work, I subbed at the Salt video.
I'm not really a big fan of braggs. I kind of like the other coconut aminos. And I don't do corn GMO or non. Doesn't really agree with me and I absolutely love it! Hope that helps.
@@AwareHouseChef Now that you've brought the coconut aminos to my attention, you can rest assured I'll be switching, coconut is my favorite flavor. I'm sure the aminos you use does not taste like coconut but Coconut is a medium chain triglyceride which makes it good for you if you're concerned about cholesterol. Thank you so much for the info. I'm pretty sure I'll be trying some of the others that you liked the most like # 4 and 5 on your list. I have a difficult time enjoying sushi without a little soy.
@@jumpercable20 thank you! It's my pleasure! All the best
Squid Brand Fish Sauce (Nam Pla) is Thai fish sauce made from fermented anchovies. If you like umami, this is my favorite. It smells very pungent and rather bad, but in cooking it is wonderful. Tomato based pasta sauces are elevated with Nam Pla. I do believe the Romans used fermented fish sauce a lot in their cuisine. I would never be without Nam Pla. It is a salt and Umami combined
Great suggestion! Very aware of it! Easy to find and great ingredients! Cheers!
That cut straight to the point! Great introduction, very educative! I do not know how the products are in the states, european myself, but personally I do think that the GMO produce has a bigger impact on the world as we know it rather than how our body digests them. Unfair use of the GMO technology has impact worldwide on: economy, society but also it's ethical and climate issues are not to be underestimated as sadly most large GMO pattent's are used to compete against smaller farms and producers. I do think in that sense it is absolutely a good thing to buy local to support businesses that do care about responsible farming! From memory so perhaps not entirely accurate but for Legumes, I thought soaking the dried product and then cooking them should take care of most of the lecithine that can perhaps cause Iron defficiency, also sprouting and fermentation processes should break that down (Lecithine being a form of natural pesticide system the legumes evolved to protect themselves against pests in nature). As for the soy estrogen, it should be different enough from human estrogen hormone that it should not affect our hormonal system, the concentration is rather low to begin with and on top of that our digestive tracks break them down so much that by the time your intestants do absorb what is left of it it no longer resembles estrogen. Legumes are a beautiful powerfood that has the potential to replace animal proteins in our diets, even for non vegetariers they have many essential nutrients that are very benefitial for humans to consume. I hope this comment is helpful!
Thank you! It does. GMO is more of a concern for me than the estrogen levels in soy. I still avoid it though. I have become very content with coconut aminos as a substitute for soy sauce. All the best and thank you for reaching out!
@@AwareHouseChef thank you for replying and creating quality content!
Great video, Chef! I feel like tasting soy sauces now. If I may be the devil's advocate here for a second, phytic acid does have some good attributes, too. For example, it's an antioxidant all by itself. Also, remember that some of the longest lived people in the world live in Japan, in Okinawa. I imagine they are eating a lot of soy sauce. In fairness, I avoid soy myself for the hormone question, but I doubt a little soy sauce now and then is something terrible. I don't eat it often, but when I do, I make sure it runs down my chin and all over my clothes. These taste test videos are great. How about one on different kinds of dessert sauces or chocolate sauces?
I agree a little soy sauce is fine . Everything in moderation. I enjoyed the aged soy sauces the most to this day. Cheers!
Good morning chef, snowy San Antonio here ! Keep them coming.
Good morning Eloy! All the best! Stay warm!
This was great. Many thanks.
My pleasure John. Thank you!
one thing that i've learned on my journey to better health is that plants aren't inherently healthy just because they're plants.
just as animals have claws teeth and horns, and although cacti have spikes, most plants take the chemical route.
almonds have cyanide, rice has arsenic, grain has gluten. i mean, eggplants, tomatoes and peppers are part of the "nightshade" family which is a highly toxic plant. sure, they're not as toxic, but they still have their own defenses to keep in mind.
you need to respect all foods you eat as they come from life and most living things don't want to be eaten.
Amen
Great video. I thought Lee Kum Kee was Chinese style soy sauce? I use Pearl River Ridge Chinese style soy and Kikkoman for Japanese style. I have thought of investing in a higher quality Japanese style soy sauce and this video has helped narrow down my choice. Can you please do a video on Mirin?
Thank you and thank you for the suggestion. Still very much enjoying the aged sauce. All the best!
Hi, very interesting but many of us put the Sodium content as the most important. I recently bought a wok and have been trying some stir-frys.
I am 74 and and on blood pressure medication. I would not want the percent of daily value of sodium go over 50%. Many of the Soy sauces have very high daily value of sodium content per 1 Tbsp (over 40% per Tbsp). Not many people would use just 1 Tbsp of a sauce they like.
I would bet you went over 50% of the daily value of sodium in your taste test.
* Where as the sauces I have used for years are not real high.
-- Mayonnaise (Sodium in 1 Tbsp = 3% DV),
-- Yellow Mustard (Sodium in 1 Tbsp = 3% DV),
-- Ketchup (Sodium in 1 Tbsp = 7% DV),
-- Chick-fil-A Sauce (Sodium in 1 Tbsp = 4% DV),
* The Walmart Best Value less sodium Soy sauce has a daily value of sodium of 25% in 1 Tbsp .
* Even McDonalds regular sized fries have only 8% of the daily value of sodium!
Just found this channel as a half Japanese and half Hawaiian man.
Nutritionally is soy sauce or coconut aminos healthier?
I believe that coconut aminos (organic) are far superior in nutrients than soy sauce. I also believe that it is a healthier alternative than soy beans.
Thank you so much dear chef
My pleasure!
Tamari is better to cook with. Mixed soy sauces 'flash off' their flavor under high heat, so anything with a significant amount of wheat content shouldn't be cooked for very long, if at all. Meanwhile, Tamari and other traditional Chinese style soy sauces can be cooked forever and the flavor deepens.
Thank you!
yes thank u sweaty goblin
Thanks for the content. I bought the Yamoroku earlier today but I just have to hear it from the experts…
It’s delicious. I hope others chime in. Cheers!
Appreciate the no click bait
My pleasure!
Yup, I use the exact same coconut aminos. But I’m going to get some fab soy sauce too just to experience it sparingly.
Go for the aged one and savor it. Super-yummy!
Really nice video, I enjoyed it alot :)
Thank you!! All the best!
Καλησπέρα από Αθήνα! 🇬🇷
I live your sense of humour 😆
Thank you!! All the best!!
That Shoda soy sauce is amazing
I stopped eating soy products as well. And was very surprised when I started reading labels much closer.
Amazing right?
If you have any chance to go to Japan, try Tonosama 殿様 shyoyu, you may fall in love with the taste. I did.
You can buy it north west of Honshu city called Hagi, but you can buy it online Rakuten 楽天 shopping. It’s not cheap but you only get what you pay for. Nothing you can make nicest things cheaply. There are thousand of different types of Shyoyu there, sometimes very local made one is even better. I dislike kikkoman even I am myself Japanese person. It’s A bit too salty, flat and no deep flavor, to me it’s like machine made taste without any love toward beans while processing. To make great Shoyu need good care and love toward product I believe. 🇯🇵 I enjoyed watching your video and comments. Thank you very much. You take care. 🌸 ⛩ 💖
Thank you for sharing that information! Japan is on my bucket list for sure. All the best!
@@AwareHouseChef Same to you, hope you can visit anytime after corona virus pandemic over. My grand mother had a shop and selling Shyoyu and Miso so I am quite fussy for the taste, also grow juicy sweet brand Satsuma a Orange, Dekopon Orange, Yuzu, lemon, water melon, fig, persimmon, Kyoho huge grapes, my grand dad had a fishing boat so surrounded fresh foods all the time but all those are dream here in UK. I miss homeland especially this pandemic I can’t go home, won’t cause I don’t want to be a burden from hot virus place to less place but will go home when things get better. I can’t wait for all foods there. Rice, best rice you should try while you there. The rice from north Niigata rice also great, where they have beautiful Koi fish breeder there as well. Beautiful country and ever so clean and convenience. Worth getting Japan Rail Way Pass before you go there. Catch bullet train as many time as you want. North to south it’s quite big country, bigger than UK, people miss Cherry blossom pick nick this spring too over there, they were taping no enter sign at the Tokyo Ueno park on news. 🌸🌸🌸 Hope worlds become peace soonest. X
I may have to look you up! Much obliged for the wonderful comment. All the best!
Yamaroku is thicker because of the barrel age. Think of it as a aged Balsamic Vinegar
Sir all plants are gmo. This is a term I do not like. For example, corn used to resemble grass or wheat. But, CMO’s this is different. A good example of “GMO” would be two healthy, strong and tall human beings having a child. I do agree %100 of this. Also, “organic “ simply means that for the last 60-90 days of the plant lifecycle was without pesticides. Just fyi. I have been in the agriculture and aquaculture industry for as long as you have been a chef, Globally at this. If you want to go completely gmo and cmo free, I recommend you stop eating all together. However I digress doing as much as we can to not eliminate but limit our intake is a good step
Thank you for sharing your knowledge. I do understand that we have modified our vegetation extensively. I wonder why produce is so significantly better in Europe than it is in the United States? Why is it that I feel healthier and enjoy my food more when it is Organic? By switching to organic I have noticed incredible vitality and more stability in my sleep and stamina.
Phytic Acid is broken down by the enzyme phytase which can be found in very very high concentrations in Rye. Add small amounts of rye to your recipes and the phytic acid issue becomes moot. I'm honestly surprised you are apparently unaware of this fact.
I actually take digestive enzymes which contain phytase as well as amylase. I was unaware that rye contained high amounts of it. Thank you for sharing that. Is there another gluten free product with high concentrations of phytase? I guess I can google it but but thank you in advance if you know.
I was feeling discouraged because I can't do soy or wheat. I have tried liquid aminos. The brand I tried was ok but a long long way from soy sauce. Not sure I can access that brand in Canada, but obviously I can try. Thanks for your help.
Try this one as well. I like both and I do use them. amzn.to/2Ov49z9 Thanks for reaching out. All the best and never despair!!
Aloha Soyu is my favorite. Wonderful flavor, great price, long shelf-life.
I will definitely check it out! Cheers!
that barrel aged that was your favorite was my favorite too.
Cool! I had some Thursday night with sushi. So good. Cheers!
Thank for you this video. I noticed you soaked the test salmon into the Soy. I'm amazed that you found even a difference in flavour. When Soy Sauce is used to dip the food, it has to have a just a little contact to it. We recognize the foreigners here in Japan, which bathe the food in the Sauce.
That’s interesting! I felt like if I didn’t do that I wouldn’t be tasting all of the soy sauce . When I eat sushi. I barely put any on
@@AwareHouseChef "When I eat sushi. I barely put any on". That's how it should be. Did you ever try double fermented Soy Sauce ? Double means not always double as good. It's just another kind within the production process. I like it to dip not for cooking.
@@Langkawi8490 I have received some high end soy sauce from friends but the writing is in Japanese, so I’m not sure if they were double fermented
Shoyu & Wasabi are my favourite condiments…I have it with steaks and all types meats from grilled to hotpot
Bought some wasabi roots from Tsukiji outer market… needs some effort to grind it just to get a small amount
I visit a sushi place way out if my way because they use fresh wasabi. What a difference. Cheers!
I was used to using soy sauce or teriyaki sauce in my jerky marinades. Can I use the coconut aminos instead?
I do it all the time. You can cut back on the sugar a bit as well. All the best!
@@AwareHouseChef Thanks. I generally just used the soy sauce, a touch of liquid smoke, maybe some ketchup and some water and a shot of cayenne pepper. Will be hunting around for that coconut juice. Joe in PA.
@@1fanger888 taste it and make adjustments accordingly. I think you'll be happy. It's perfect in jerky. Cheers!
I read somewhere that by cooking legumes as well as skinned, seeded tomatoes and beans in a Preusser cooker kills that acid. can't recall cook time but that's important. worth researching.
It is possible that the breakdown of sugar in a pressure cooker neutralizes the acidity but I can’t confirm that. Cheers.
Just want to let you know that soy sauce was invented in China, not Japan
Sort of. Jian was invented in China. It was a thick paste , usually containing some meat in it as well that eventually became soy sauce. However traditional soy sauce as we consume it today was perfected in Japan. But it’s like any cultural food. Take falafel or hummus for instance. The Middle East has argued for decades where it was first invented. I could be wrong and I don’t mind being wrong because that is how I learn but my research led me to this conclusion. All the best
@@AwareHouseChef I'm not surprised that it got perfected in Japan. In fact, Japan had sent ppl to China to learn various thing and brought it back to Japan and then made it better.
Im confused b/w kikkoman vs lee kum kee soy sauce ,which one i should buy ? And which one is tasty Tho i never taste both ,any suggestions ?
Because i dont think those mentioned in the video is easy to find me here in india 😭
I prefer the lee kum key flavor over the kikkoman. The others were far superior to them both. If you can’t get the brands I recommend in the video. Try the Lee Kum Kee. Otherwise look for an organic aged soy sauce. I hope that helps. Thank you for reaching out!
Higher levels of elaidic acid, a major trans fatty acid formed when vegetable oils are partially hydrogenated, were significantly associated with greater risk of developing all-cause dementia and Alzheimer's disease over a 10-year follow-up period, after accounting for hypertension, diabetes, and other risk factors
Hello today I want to make tteobokki. Which soy sauce would be good for tteobokki please reply
I've never made that dish. But from what I understand, the soy sauce that is added to it is not the most significant ingredient. I believe the Korean fish stock is the most important ingredient. I don't know what recipe you have but if it calls for soy sauce I would choose any one of the three that I rated as best. And I believe you will do well. All the best!
Within the first three seconds and you sold me. Just purely because you respect my time and call it out.
Thanks Nathan! I wish you all the best!
What about Liquid Aminos, good/bad?
Are you talking about Braggs? Not a big fan. Kind of funky tasting and they are still made from soy beans. Love their apple cider vinegar though. Cheers!
I've tried Bragg's a few times over the years and everytime, I liked it less and less.
@@iAmTheWagon I agree. I bought it about 4-5 years ago and it was really pretty good. Just bought another about 3 months ago...super bland and watered down. Way different.
Can you do this for YUZU products
The Juice? You mean the condiment? Cheers!
@@AwareHouseChef yes ..and all things for sushi ..
Kalimera... great videos. The 2nd choice (Lee Kum kee)is Chinese, not Japanese.
Yiasou! Unfortunately it is made by an Asian company in Hong Kong and other parts of China. It is a Japanese styled soy sauce. I did make a mistake by not checking it's origin. Cheers!
How do you taste jasmine in something that has none, because you’ve smelled it or actually tasted the flower? You do a amazing job searching out the facts to share in a amusing way 😊 The heart should be tipped and pouring out 😂 love your snark! Thanks for sharing!
Thanks Melody! a lot of these fermented products draw their flavors from the fermentation process or from the barrels that they're fermented in. For example, how do you taste leather and vanilla and butter in wine? also, Jasmine's a pretty prevalent flavor in Asian cuisine. But thank you for the wonderful compliments! All the best!
You used the wrong one from the barrel made. The one you tried is for cooking. You should have used the Tsuru Bisho with the red label
Thanks for the recommendation!
such a hilarious shirt you are wearing LOL
😂😂
Umommy is a specific type of adult video. 😂😂
Have you had the San-j organic?
No I have not. What’s your opinion?
@@AwareHouseChef I like it, but I don't have a lot of context to compare. Big improvement over basic ones for me though
I never put condiments like soy sauce in the refrigerator though...
You may want to. Especially soy sauce. Unless you use it up quickly. Cheers!!
@@AwareHouseChef ok thanks for the advice. I really only use kikkoman and am a bit addicted to it, so it goes fast anyway. Though i was gifted a small bottle of micro brewed Tomasu soy from the Netherlands recently, will definitely store it in the refrigerator once i open it.
@@Judge_Magister some Kikkoman soy sauces contain preservatives. If that’s not your thing, it is good to be aware of. All the best!
I don't care what you say. I pretty much drink Kikkoman from the bottle. You're only going to be walking this earth once, might as well throw caution to the wind foodwise...
Excellent video!
Fyi many of the affiliate links are duplicates.
Thank you Hugh and thanks for the heads up!
@@AwareHouseChef Frankly, I am disappointed George! LOL
@@Hugh_Hunt 😁
I love La Choy! Wow.
Sorry about that.
Link to SWEATSHIRT?! 😂🙏🏼
I made it at printful.com I will post a link soon. Cheers!
@@AwareHouseChefshould I check this video’s description or your community posts?
Love this 🙏💞
Thank you!
GMO can contribute to inflammation in the body, too much inflammation over time can be fatal, from what i recall its one of the leading causes of death here in the US
I use either low sodium tamari or when I cook Balinese food Indonesian sweet soy sauce (kecap manis). I’m in Australia I don’t think the soy here is GMO.
I thought lee kum kee is chinese..lm thinking of not using soya. But change to red boat fish sauce or real fermented fish cooked for umami...thanks 4 explaining
Thank you for sharing! Let me know what you end up replacing soy sauce with. All the best!
I think that's the worst part about all clad. So if something physically goes wrong with it, say a rivet is loose or the edge of the pan delaminates things that are mechanical for example. It is covered for lifetime. But if the pan discolors or scratches more than it should under regular use, things like that are not covered. Costco has an amazing return policy. If two years from now you decide that you don't like the way the pan works you just walk into the store return it no questions asked. I can't stress enough that we should be careful not to abuse such a generous return policy. Hope that cleans things up! All the best!
Do you have a recipe for pickled ginger
Sure do! Here ya go th-cam.com/video/qvp4F_e_Jn8/w-d-xo.html
I recently bought some coconut aminos but I haven't tried it yet
Great stuff
Most of my food does not contain soy... because I make most of my food myself, and source my foods carefully... though my soy sauce isn't in your line up...
Don't leave me hanging! What is it?
@@AwareHouseChef San-J Organic Shoyu Non-GMO Certified
I can't say I was as analytical about selecting for flavor as this video, but it has served well in my recipes.
The Fish Sauce I have is more high end than normal though. A few drops is enough for any recipe.
I use 3 different brands of soy sauce. One for marinating, one for sushi and one for cooking. I haven’t tried the shoyo that they sell for 50 dollar on Amazon. They say it’s a game changer for sushi. I like to use low sodium for sushi.
Which brands? Thanks for reaching out!
@@AwareHouseChef Maggie for marinating and there’s another brand that sells small bottles that I use for rice , it’s say for seasoning which made for rice seasoning. Kikkoman low sodium is what is use for sushi rn.
@@Bnguyen276 thank you for sharing!!
I got over soy sauce as I got older and salty got less appealing to me. I did try some that a Swedish fellow recommended that shocked me by being almost... sweet? I experimented with it a few times then gave it to someone who liked that brand. I wasn't impressed enough to remember the name.
The coconut stuff, I need to look through again, see if I can find a small bottle to experiment with.
😳 I gotta go check what's in pickled ginger??? Nnnnoooo!😱
Crazy what's in that ginger right? All the best!
caffeine is a pesticide, do you drink coffee? something that might kill a bug might affect a human differently
Cruciferous veggies do basically the same thing as far as locking out nutrients and people who have sensitive stomachs should avoid them all together. Spinach can wreck your kidneys, we basically been lied to about eating veggies.
try Braggs Liquid Aminos
Not a big fan of the taste and that it is made with soy beans. Love the cider vinegar though. Cheers!
"You can take this back upstairs😅" 🤨👀👀👀
Phytic acid is not a dietary issue. That’s a myth.
Yup probably and also people don't eat a ton of soy sauce.
How do you like Yamasa Japanese soy sauce? 😁
I have never tasted it. It has a lot of good reviews. Do you like it?
I bought a local brand of Soy sauce and each and every dish I add the soy sauce in tastes so bad, is it because of the soy sauce?
Taste the soy sauce on its own
@@AwareHouseChef it's a bit salty with no peculiar flavour
@@erenjaeger9902 it's very hard to say. I doubt that it's the combination. But then again I don't know what you're using it in
how bout kikoman blue? only 4 ingredients. soy water wheat and salt.... japanese brand . and naturally brewed fermented
Is it non GMO?
@@AwareHouseChef It does'nt say in the label. It's just says naturally brewed. How can I tell if its non-gmo? I like my soy sauce to be healthy. but this is a bit cheaper.like 4 dollars 600ml.
@@nat0106951 only if it is labeled organic or non GMO
@@AwareHouseChef ok. So I will just switch up. I also use that tamari soy sauce and it says organic. but its too expensive.like 5 usd for 100ml. Its the only thing that give flavor to my chicken breast brocoli brown rice diet. soy chicken recipe.
@@nat0106951 try coconut aminos. All the best!
I might just redo my kitchen
Good video.
But, I'm in Toronto, Canada, white guy.
I use Lee Kum Kee Organic Soy Sauce. I pay $5.00(CAN) for 500 ml (17 oz). I'm paying 30 cents (23 cents USD) per fluid ounce. You gave your price as 82 (USD) cents per ounce !!! What's up with that ?
That’s what it was on Amazon at the time
Amazon can be pricey. I can buy LKK Organic Soy Sauce, and lots of other soy sauces, in local stores. Toronto has lots of Asian food stores; Chinese, Korean, a few Japanese, others.
Good channel you have.
How about Trader Joe’s soy sauce? I like it more than Kikoman.
Thanks for reaching out. How are the ingredients?
I don't think you get the salt preservative concept.
I've never refrigerated soy sauce. Zero issues.
GMO is simply accelerated selective breeding.
What soy sauce do you use?
I can't tell if I should subscribe because the shirt is sarcastic or if I should block the channel because you're serious.
Hopefully you like both reasons? Thanks for reaching out. Cheers!
Lee Kum Kee is my fav so far. Very flavourful and you don't need very much at all. At all; a very little will get you good flavour and no chemical after taste. Don't know much about it but it adds a little and it will improve whatever you are eating. Especially if you are a bachelor. You won't need any salt as it will be provided. Just a little is plenty. I refuse to comment about this further 'cuz I really don't want to get any feminist psychologists involved here. Life is hard enough without them. If you do, you are going to be delegated right down a Blonde rabbit hole. You might as well take modern medicine and wish for good health.
Yours from Andromeda... where we like to take whiskey and leave bossy pink broads alone. We used to live in the Milky Way until fems came to our planet and we had to retreat to the next available galaxy. Relief is only a few billion light years away if they come here - luckily blondes aren't that good at math so their ship may end up on the other side of the universe anyway, but they are good at pumping -out dos-like bitch files..
(that is not my real name and I deny everything ..:)
Show me, show you
Your the 1st person I heard say to refrigerate soy sauce, But what do I know im here watching soy sauce reviews after the $1.50 soy sauce ruined the fried rice, I made. 🤷♀️
If you finish it within a week or two you should be OK. But good soy sauce spoils. Cheers!
Traditional soy sauce is mostly used for lo-mei food in China. Modern soy sauce is divided into flavored and traditional soy sauce. Flavored soy sauce has more flavor and softer flavor. Of course, traditional soy sauce with other natural seasonings can also increase the flavor and have a lighter and softer flavor. . In addition, the more expensive soy sauce is not necessarily better, you can refer to the wiki to introduce the necessary basic materials of traditional soy sauce, and then look at the soy sauce ingredient list you purchased, others are described as the youtuber said
Funny the links provided referring to phytic acid and estrogen contradict the warnings this youtuber makes. Nearly no one should be concerned about eating soy. All the popular fears are unfounded. I think this youtuber should stick to taste and leave nutrition to more qualified individuals.
Braggs...
00:20 i wasnt ready for this !! damn!!!
❤
Poggers
I hope the sweater is ironic
Your hopes are right!😂
You lost me as soon as I saw the sweatshirt
Do you really like the government?😂
soy beans are great if it's fermented (natto is excellent ! ). ......and, birthplace of soy sauce is china , not japan !
Hey thanks for reaching out. I think you might be mistaken. All research points to soy sauce originating in Japan. Also, not all soy beans are equal. Fermented soy beans are definitely better for you in smaller quantities.
@@AwareHouseChef lol !!
simply google it and you will know the answer brother !
I was under the impression that Jan originated in China as well as miso paste. I thought Soy sauce as we know it today was first produced in Japan.
@@AwareHouseChef miso, natto, soy sauce ....... and even ramen , all originated from japan. most folks are not aware...
It looks like you did spill some sauce on your shirt and look what it spelled ,,dude really !! toss that thing ,thats embarrassing
The hypnotic vase unintentionally whistle because nigeria indirectly desert qua a cloistered stinger. precious, noisy hovercraft