£4.99 vs £143 SOY SAUCE | Sorted Food
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- เผยแพร่เมื่อ 21 ต.ค. 2024
- Barry and Jamie are back taste testing and reviewing a load of different types of Soy Sauce!
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The other day my gf made a soup that somehow went awry so I spent 20 minutes trying to fix it. Would love to see a challenge video where normals are given a dish that has gone wrong, and they try to save it I.e. a soup that is too spicy, a ragu where the veg and meat wasnt browned off at all so its lacking depth of flavour. Something like this where its not a disaster dish, but where its lacking something. Think this is something a lot of home cooks experience, where a dish is 75% of the way there, but its just not quite right and we end up throwing in wine and lemon juice and spices in an attempt to save it. Just think it'd be a cool challenge video for you guys to try. Maybe at the end Ben shows how he would have saved it
this is such a great idea! i find that i do a similar thing. i cook decent food but its not that great. i usually dont have all the ingredients when following recipes so sometimes i just wing it or misread the recipe to begin with
See, now this would be something fun to do. Nothing like 'someone dropped in a ghost pepper' or anything, but 'someone put too much lemon/salt/pepper/wrong sauce type and try to balance it so that it's at least edible if not good.
They didnt do exactly that but if my memory serves me right they did a video showing how to save common cooking mistakes
Great idea!!!
Yes, this 100000 times over
I'd love to see each normal pick their favourite-of-the-year item from this cloche format and work with the food team to design a dish around it.
Great idea!
SECONDED
@@SortedFood to add to that, perhaps one with the most expensive ingredients of that year?
Thirded! 👍
fourthed!
Might be fun to do a more horizontal soy sauce comparison in contrast - i.e. similar price points, but comparing regional/style differences. This did hit styles that the boys weren't familiar with, but would also be fun to taste and compare with standards they might be more familiar with like Japanese dark (e.g. Kikkoman), Chinese light/dark soys (as mentioned in the video), Hawaiian, Indonesian kecap manis, or even a tamari. There are so many regional differences even at the same price point that it is often nice to have a well stocked variety so you have a soy that matches the region or flavor profile of specific dishes.
Yes yes yes!!
Agreed!
I love that you guys are teaching that there's different types of soy sauce! It's definitely worth knowing for cooking!
Definitely!
I love the fact that I'm aware of different types of soy sauce and none of them were in this.
@@Jaxar20 oh yeah. I have a bottle of Japanese soy sauce that is hand made in traditional barrels which is a tradition that's dying so the cost is more expensive but it's taste is very exquisite the way they age it in the hand crafted barrels.
Yeah and the sauce brings up quite nice levels of difficulty within them too, i would agree that the first 2 sauce can be used by apprentice chef and cooker and the last one require at least cooking levels of 90 or smth to fully appreciate
Beat me to it. There are so many from so many countries that i would love to explore and add to my bursting pantry.
all three chefs, two normals, and a sous chef in a pass it on?!! this is gonna be good!
You know it!
Smoked soy sauce mixed with mayonnaise is probably one of my favourite dipping sauces for deep fried stuff or as a burger sauce!
I'm stealing this!
That does sound amazing!!
Thanks for your inspo 😍
BURGER SAUCE. That didn’t occur to me!
Eggs with soy sauce is one of the best discoveries I made in the past years, the flavours work sooo well together, it's magic
This is one of the reason I love this channel. Never in my life I heard about white soy sauce! But these lads bring us not only entertainment, fun(maybe?) but also knowledge. Thank you for bringing the world to us boys! 🙌
I'd love to see an international pickled foods episode looking at the applications around the world. Salvadorian Pupusas with Curtido kind of changed the way I think of how pickled foods can elevate a dish.
They could call it Dill or No Deal
Yesss. I’d also love to see some pig feet. I never realized it was a Vietnam thing in my area I always thought it was some weird Cajun thing from Louisiana. Haha but it was fun seeing how my different friends family would make dishes with it.
A type of soy sauce I really like is Dark Sweet Soy Sauce also known as kecap manis. It's dark, thick, and molasses sweet, and I use it for A LOT.
Ooh, so Kush is finally joining a Pass It On!!? This is going to be so much fun! 😅
Not just because we get to see Kush work his magic on whatever disaster the normals leave for him, but because it will be hilarious when they can't find _anything_ because Kush wasn't around to hand it to them 😂
Kush the Magic Dragon
I use Kecap Manis, a sweet Indonesian soy sauce. Mostly for adding flavour during or after cooking.
Been using that for yeaaaaaaars.. so great in a curry.. I also add it to a bolognese sauce
I’ve seen online recipes for converting regular soy sauce to this that add star anise. Does bottled kecap mania have a little anise flavor? I can’t find this near me and was wondering how similar the recipes are to what is bottled.
@@marcilk7534I never found that it had an anise taste to it. I suggest just reducing soy sauce down with sugar and cool it so it becomes a thick syrup
I'm Indonesian and grew up on the stuff, and had the privilege to live a few years in Japan. I knew soy sauces were a widespread Asian thing, but I was surprised how little I see sweet soy sauces there were there.
Sometimes I would come across it in a few niche applications, one I remember very clearly was an eel rice bowl, and I instantly thought "wow, this tastes like home".
Glad to see Indonesia leaving a mark on the world amongst the many cultural giants
Whether or not wheat is in the soy sauce depends on the country, variety, and method. Japanese soy sauces are generally made with wheat, and the proportion of wheat to soy has a tremendous impact on the final product. The major exception is tamari, which is explicitly made without wheat and is in fact gluten free, and has a different flavor than a comparable soy sauce with wheat. There are some Chinese soy sauces that are brewed without wheat, too; always check the ingredients.
I came here for this comment, so many soy sauces first ingredient is wheat, but I assume the higher the quality the less common that is 😅
@@FakeDelinquent It's not quality so much as flavor profile. There's a lot of nuance to it, especially traditional & heritage type soy sauces. My favorite day-to-day soy sauces are Lee Kum Kee or Pearl River, but I have things that range in price and quality all over the place, just like my fish sauces.
I thought so when I heard him call it Tamari. Never knew there where such a variety of soy sauce, though it makes sense. It has been around for hundreds of years, ofcourse some people will start too experiment with it.
I love my tamari!
@@FakeDelinquent Highest quality Japanese Shoyu is based on manufacturing technique, not the ratio of soy to wheat.
I just love how this channel keeps making me learn new things. All the different kinds of soy sauce are 🤯
If you go to Indonesia, you will find another kind of soy sauce. Sweet soy sauce. Heck, in Indonesia it is more common than the salty (original) variant
@@MrWillypanda88 you mean kecap manis? Growing up in a Dutch household that’s the only kind of soy sauce I ever saw.
I later on learned about kecap asin and even later about soy sauce.
@@Anna_TravelsByRailYes. Kecap Manis (Or sweet soy sauce in English), oh you're Dutch! I wonder what you guys used it for, hopefully not ice cream
Me too! The best food channel out there ... how they keep it interesting is amazing in and of itself.
@MrWillypanda88 why not for ice cream? I buy ABC Sweet Soy Sauce. So thick and sweet, I can't help but steal a spoonful when I'm cooking dinner
I really appreciate the respect being shown in choosing the ingredients like, even the "cheap" option wasn't trying to show that it was a bad product or low quality, just something made with a simpler process that still has an important kind of use. All of these soy sauces felt like they were fulfilling their own roles, rather than being compared against each other, and I really enjoyed that!
Love the Yugeta Shoyu & Kamebishi soy sauces! It's great you are introducing them to people, they really deserve the attention as it is soy as never tasted before ☺
Ponzu is my all time favourite, love the lightness with the citric taste ❤
Should’ve included kecap manis from Indonesia. It’s sweet and viscous, westerners usually describe it as molasses-like. “Kecap” is also pronounced like “ketchup” so 😁 We use it in different ways but unlike East Asians who prefer subtlety, dishes we use kecap manis in are usually very flavor forward.
One good example is in “sate kambing” or “sate domba” (goat or mutton satay) where the soy sauce marinate adds to the charred and caramelized flavors, especially when served with chili sauce. It would’ve been a nice addition to the usual East Asian applications in soups or dipping sauces.
Sounds wonderful, thank you for the suggestion!
@@SortedFoodyou’re welcome! Maybe you can do an episode of Southeast Asian condiments with Indonesian kecap manis, Vietnamese fish sauce, Filipino banana ketchup, etc 😁
@@KilanEatsandDrinks You've been rummaging around my kitchen!😂🤣
@@telebubba5527 really? Wow, then you’re more Southeast Asian than most Southeast Asians ourselves 😅 I think most Indonesians wouldn’t really get fish sauce, most Filipinos wouldn’t like kecap manis, and most Vietnamese wouldn’t use banana ketchup 😂
Love this. I have been wishing for a series where you check different pricepoints of common agreement. Some of your pretentious ingredient had some where you really loved the good one, but it was way too expensive. but I always wondered if there was a middle where you got some really good product but still affordable.
They have been doing this format of "thing at different price points" for years
@@mikeharman4257 Really? Am I just not thinking. The only ones that comes to mind is restaurants and pretentious ingredients.
Edit: Well they ofc has the pick the premium. Which is really cool. I brainfarted and forgot about that.. What I want is for some of the pretentious extremely expensive but delicious. I want a test of different middlepoint to see if you can get close to the super product by paying a bit more.
Cool to see. That last one felt about equal to that 25 years aged balsamic that you see sometimes. Almost completely indistinguishable from what you'd normally call Soy, but magical, sweet, fermented and woody, and both apparently goes well on vanilla ice cream.
For the Korean soup soy sauce making a seaweed soup (miyeokguk) may have been a better demonstration of the soy sauce as it’s more of a frontal taste than in something like kimchi jjigae where it takes a supporting role. It’s what I personally use it for mainly in my day to day.
That's the comment I was looking for. The last soy sauce (and NOT soy sauce tamari) bit prove they really need an Asian chef to help with these episodes
@@LoPan12 isn't kush asian?
@@thisgrace9834specifically east Asian
I think I’ll find the smoked soy sauce. I’ve been thinking of using a bit of liquid smoke in my beef gravy at Christmas and I already put soy sauce (the Sempio Rich and Mellow is my favorite) instead of salt. This might be perfect!
doing side by side tasting of different country's popular soy sauce (same relative price point) would be a very interesting experiment, at home I have chinese (light and dark), Japanese usukuchi, regular shoyu and tamari, Thai (light, dark and sweet), indonesian (sweet) and Korean (soup base). one night I decided to do a side by side of all of them and it was eye opening.
It's incredible how one product alone can not only taste different from within that same product. But the price difference can be dramatically different as well.
I have been using and having at hand more than 6 soy sauces at the same time. Just experimenting with them and enjoying them. The best ones has to be a double fermented soy sauce and a shiitake infused soy sauce. The double fermented one is so clean and flavourful that it make it feel like Kikkoman soy sauce is contaminated if they are tasted side by side. The shiitake infused one is oh SO flavourful that I could drink the whole bottle. I actually sat sipping from it the first time I bought it.
Definitely should add a short for Tsuyu sauce. Its a soy based sauce used for a ton of Japanese recipes. Most common is to use it mixed with water, finely grated ginger, and thinly sliced green onion as a cold noodle dipping sauce. My personal favored use for it, is to mix it into my eggs while beating them. Soft scrabble them and put it over a bowl of rice. Makes a decent and fast breakfast.
Oh yes I love it. I’ve been using it instead of soy for dipping sushi and for making stir fries!
That’s smoked soya is such an interesting thing probably gonna be a cool idea as well to smoke your soya in a sense to flavour as lovely touch to a dish on the side!! Especially like an fancy sushi appetizer
I think the smoked soy sauce would be amaaazing in desserts/ice cream. With vanilla and whisky 😍
This is the first I've heard of white soy sauce. Will definitely keep my eyes open for it. Also, I couldn't believe how small that last bottle of soy sauce was!
Hey Chebbers, that's not Kimchi Jiggae that you made with Josh and Ollie, Jolly, you made Korean Army Stew. That right there is Korean Army Stew.
He also mispronounced oden. Constantly.
It’s not the Norse god Odin.
It’s oden. Oh-den.
He should know better.
I started using the Pearl River Bridge soy sauces a couple years ago. Both the Gold Label Light and the Silver Label Dark soy sauces and they are amasing for the price. Its hard to find speciality soy sauces in Canada but these are great choices. A good quality soy sauce is miles better than the cheap / chemical grocery stuff. You don't have to spend ridiculous amounts, great soy sauces are sometime almost the same price as the cheap stuff.
They were so giddy getting to know all these different types and applications of soy, it was so fun to watch.
For a cheap chinese macaroni, I use the good ol' VH soy sauce, which is very salty (mix with the honey garlic VH sauce).
For everything else (including sushis), I use the Kikkoman brand soy sauce.
Ooooh I have to go loooking for smoked soy now, that looks outstanding. Genuinely looking foward to seeing how it gets used in battles!
Very enjoyable. Maybe a series on different ethnicities condiments and how to use them?
Yamaroku soy sauce is what I like to use. It was gifted to me and then watched a Business Insider video on how it's made the traditional way. Now I always have some in my kitchen.
Soy sauce is such a versatile ingredient for so many foods. But the different types confuse me so much. Hopefully I’ll understand a bit more after this video
Hopefully you do, it's a learning journey for sure.
@@SortedFoodLOVING this Journey 🎉🎉🎉🎉❤❤❤❤
What I've been told and what I tend to stick to, (as someone who usually has three types on the go) for the most part, light soy sauce is for dipping or finishing a dish and dark is for marinades or during the cooking process.
I can highly recommend starting an infinity bottle from soy sauces you really enjoyed and aromatics you enjoy too. I started mine with crushed garlic and a simple 50/50 of dark and lighter soy sauce a few years back and just refill the amount I use. Also Kaffir leaves, ginger and some toasted sesame joined the clube over the years. It´s safe, if you leave no air gaps at the top of the bottle (I use glass with a plastic screw on cause metal tops can rust over time, ask me how I know :D ). The sauce is now an umami bomb and just keeps getting better.
Beyond the soup soy this video didn't really cover any of the more common kinds. There are some really good English language Asian cooking channels that cover some of the wide variety of soy sauces out there, there are at least 30 varieties of soy sauce not counting recent creations.
Every "nation" that uses soy sauce has a slight variation in how they make the "basic" sauce resulting in a differences in color and taste. Then there are a bunch of other types, tamari (actual wheat free soy derived from the miso fermentation process), mushroom soy sauce, kecap manis (sweetened and spiced soy sauce from Indonesia) etc.
A good rule of thumb is buy a good soy sauce intended for the cuisine you want to cook the most. It will serve you well enough for almost everything else.
This was great! I’d love to see the same format with vinegars, plz plz 🙏🏻😬🙏🏻
The smoked one would be great for stir frying noodles at home to get closer to the wok smoke
I have that smoked soy sauce at home and it really is fantastic. With something so good we usually just use it for dipping with grilled meats and veg and stuff, it’s lovely
Love the Smoked Soy :D
We did a foodie trip to Penang for 3 weeks back in August and there are so many beautiful Japanese restaurants there, and at one we had smoked soy. We couldn't find out where to buy it in a physical store (online it's so exxy) so did our research and once at home (Australia) got out the egg BBQ the Cherry Wood chips, good quality soy - Kikoman, and smoked our own, in a shallow open dish for 1.5 hrs, so good....................Game Changed
PS: Just last week got back from a foodie trip - 1 week Johor Baru Malaysia, 10 days Langkawi Malaysia & 9 days in Singapore, yet even in Don Don Donki the Japanese Supermarket HyperMarket/Superstore we could not find the elusive Smoked Shoyu (bought so much other good shi..Stuff but, so all good).
Love your work guys, keep it up
That last one looks great. I think the elements in it make it so distinct, that as a well-placed ingredient, it would be the type of elevation that is irreplaceable. Also, I think that some people, like myself, would probably desire it more, especially for the sounds of the aging process in the oak barrels, as opposed to a smoking process.
They all sounds useful in their own way.
I am a restaurant manager at a 2 Michelin Star restaurant in Wales - we pride ourselves in using on the worlds best ingredients. We regularly use Kamebishi throughout many dishes. Nothing compares. Most notably to finish our white chocolate mousse!
YAY!!! I’m glad y’all are covering this one!
I don't comment on YT often, but I've been passionate about Soy Sauce for most of my life! I regularly use different soy sauces in my cooking, I currently have three kinds, but hunting for a fourth that I can't remember what brand it is! I've moved and my local Asian marts don't carry it.
I will be adding white soy sauce after seeing this video!
1) Everyday soy sauce (Kikoman)
2) Spicy soy sauce (Lee Kum Kee, Chili Soy Sauce)
3) Dark soy sauce (Haitian, Excellent Dark Soy Sauce)
4) Double Fermented Hot soy sauce, for dipping (I think it was an imported Kikkoman, but I can't find it online, but it's a thick one!)
They all have their places. My favorite way to use the thick, aged/double fermented soy sauces is on dumplings! Amazing as a drizzle.
Yama-Roku is my absolute favorite Japanese soy sauce. It it’s 10 times more expensive that my usual table soy at $44 US dollars for 604g but it is absolutely delicious and I use it for my “fancy” stuff rather than my grocery store nigiri. Plus the story behind them is amazing!
It’s 500g. Don’t know why on the English label says 604g.
The last one is a great gift idea for my Japanese cuisine obsessed friend. Thank you!
I am obsessed with your channel! I only discovered it a couple of weeks ago and it is all I watch.
I loved this video.
Can I make a suggestion for a future challenge - a Batch Cooking Challenge - get them to make a week's worth of dinners that can be easily reheated... Make on the weekend, eat during the week. 5-7 meals in a set period of time (might need more than an hour for this though, and they may not be completed because for batch cooking you are planning to reheat or finish the cooking. So tasting would have to be the completed dishes. Instructions for reheating/finishing the cooking would be needed.
IF you wanted to up the ante, set a grocery shop price limit... Budget batch cooking is a thing!
Proud to have very popular Kikkoman made in my home state of Wisconsin (also in California, only two places in the USA).
Available in Norway is 2 manufacturers, Kikkoman (5 versions; normal 150 ml & 500 ml, less sugar 150 ml & 500 ml, and gluten free 250 ml) and Saitaku (Tamari and Sushi). I have only used the "normal" Kikkoman
2:08 This is hydrolysed soy sauce, it's cheap and considered very low quality. It's not fermented and chemically processed.
Oooh! Great stuff thank you. Habe you done something on perilla oil yet?
its funny that you talked about scrambled eggs on toast for smoked soy sauce because my favorite use for smoked soy sauce is 卵かけごはん which is raw egg on hot rice with a bit of soy sauce, different cultures but convergent results!
We got a soy sauce (Tomasu) in the Netherlands, local brewed, with different varieties from Salty, Sweet, Spicy and any weird flavor.
They are bit expensive for like 20 euro's for 200ML.. which gets expensive fast.. But they are one of the best in Country brewed soy sauces!
I would recommend them if you can order them. They taste like night and day from all the supermarkt stuff, while being somewhat affordable if you keep it for special occasions.
Ben with the big spot and barry with the bags under the eyes this winter hitting the boys hard
I tend to go with either Kikkoman dark or a nice Tamari sauce, with the latter being gluten free. Relatively inexpensive good quality options that I can get locally.
Same here. Kikkoman is what my Japanese grandma raised my mom with, and so I've always figured, if it's good enough for her, it's good enough for me. But now, I have family (my younger brother's wife, for example) that are allergic to gluten, so I try to make sure I have some Tamari soy if they're going to be visiting.
I usually have anything but Kikkoman after the horrific animal torture they did for years. It's so bad I'm not going to go into detail. They may well claim to have now ended trials but I can't get past 15 years of animal abuse for soy sauce.
My everyday soy sauce is Sempio Rich&Mellow, the one with red label. Adding the smoked one to shopping list.
BTW that looks more like budae jjigae (army stew), not kimchi jjigae.
THANK YOU FOR THE THUMBNAIL! It’s wonderful. Obviously I’m not thinking about Sid from ‘Ice Age’.
Hahaha YES! Barry will never escape the Sid lookalike reference 🤣
As a celiac I loved hearing Ben mention the gluten free pointers about the white soy sauce, I'd honestly love to see some GF based content (even if it's a single video) celiac is a massively misunderstood disorder (I now entirely avoid eating out) as after seeing "GF" on the menu, only to find the food is prepared on the same surfaces as non-gf food, along with the currently shrinking options in shops as gluten free is no longer a "fad" diet, I'd love to see some attention brought our way
It may also help alot of people, I did a fundraiser for celiac uk when I was in college and iirc roughly 1 in 100 people have celiac disease, but only 1 in 20 of those people are diagnosed. (This was 5+ years ago, im not sure how well I remember the statistics, or how they have changed) but I'd love to see a little dive into the issue regardless 😊
LOVE when we discovered smoked soy. it is so good.
I recently discovered Tomasu Soy Sauce, which is uniquely fermented for two years in whiskey barrels aged 25 to 50 years. I was hoping you had reviewed this product, as I came across it about three weeks ago. I also bought a bottle for a friend, who loves it as well. Priced at around 20 euros for 200 ml, it's more ideal for dipping than for use in sauces. Additionally, I'm looking forward to trying the white soy sauce as soon as possible.
I knew of dark soy sauce and light soy sauce but I didn't know there were more to it! I love it
I grew up in Japan but hadn't heard of any of these, but I'm not surprised that they exist. I'll be adding the middle two to my pantry.
Also, you need to do good Oden. It's good winter comfort food in the same way that shepherd's pie or a good beef stew is for Westerners. During the winter, they have vats of bubbling ingredients to build your own bowl at just about every c-store in the country (that's how you know that winter is arriving: when the Oden table comes out at 7-11)
I was not expecting to see a Quadrant hoodie on Sorted, would love to see you get them on the channel!!
I haven't tried these in particular but I did know about all of them. I keep a bottle of tamari and a bottle of double-fermented soy sauce on rotation at all times.
I’m learning so much! I’ve only ever used Kikoman soy sauce but didn’t know there were different types for different types of dishes. I’ll be looking for different ones now to try.
Kikkoman is fantastic though- far better than most you can get at the supermarket.
Indonesian sweet soy sauce kecap Manis is a great one to start with. Use it for a stir fry sauce and you will love it or use it in place of regular soy in fried rice.
I always have a light and a dark soy sauce at hand, as well as kecap manis. There is more than enough difference between them to make them fit different roles in cooking. I also have a truffle soy sauce, it is remarkable!
Have you tried the recipe for black pepper tofu by Ottolenghi in is cookbook Plenty? That recipe uses all three types of soy sauce you keep.
We did this! not these specific ones but similar price range. the difference in tastes was amazing
Hoping to see sweet soya sauce aka kecap manis
We use a Japanese brand Yamaroku Shoyu which is a dark sweet soy sauce which is fermented in Japanese wood barrels for 5 years. And their Tsurubishio Shoyu which we use in stir fry, tofu dishes. or over steamed rice and as a dipping 'sauce'. The barrels used are over 150 years old.
Chinese soy sauce tends to be more salty, and Chinese soy sauces are aged for weeks not years. And are usually made with soybeans and wheat so if someone has gluten issues they need to be careful.
Korean soy sauce is usually made with soybeans and saltwater and is basically a byproduct of Korean soybean paste. We use the Pyeongchang brand in stir fry dishes.
Aged 4 years
Love to have learnt these things about soy sauce! Perhaps you could do the same thing with Indonesian soy sauce aka ketjap, mainly the two most popular manis and asin, the sweet and salty variants. Staples in both the Netherlands and Indonesia
YEEESSS, I remember the 5 year aged in pretentious ingredients 13! I'd definitely want to try both!
from the description of the taste i feel like i tried all of them in a restaurant before at least once except for the last one, the only thick soy sauce i've tried is a cheap one that almost every household in my country has which is basically the reduced version of a standard soy sauce either sweet or neutral and we use the neutral to elevate instant noodles and the sweet one for Chinese style vegetables, of course we use it for other things but those are the most common uses that i know of
For the last one. Says Jamie who I would suspect has several bottles of whiskey at home at that price point. And you only consume drops at a time of the soy, not ounces. It would be an awesome gift for the foodie that has everything.
Like you have pointed out, each has its own use. And each general category can also really split.
Dark is generally the most common, is salty, and strong in color and flavor.
Light is generally used more in lighter uses, were natural ingredient flavor is important
Rich is deeper and thicker in flavor
Fermented, even darker in color and flavor
White is used in clear soups to not add color
I wish you would have added Indonesian sweet soy to this. It's a very thick sweet soy that is great for grilling etc. Tasty stuff!
11:25 Are we just going to ignore that Jamie pokes into one of the eggs and goes "Ooooh Daddy...~"
We all hope you feel better soon Ebbers!
Love your show, love from South Africa, still waiting for your Pretoria visit!
And Durban😊
@@carolhowes6069 indeed so!
Just looked in the kitchen. We've got one bottle of Hamadaya Japanese soy sauce, and the other one is Chin-Su Vietnamese soy sauce with garlic and chilli. I've never really tried any of the really expensive ones, because I mainly use it for cooking rather than dipping.
You have my attention with garlic. I now want to try this, thank you.
Have you never really, really?
I LOVE a good dark, sweet and thick soy sauce for honey soy pork stir fries. But when doing something with fish, like my more umami or salty, usually less thick and lighter
I always keep light and dark soy sauce in my kitchen, but I would love to play around with some of these varieties and see what I could do! The smoked one over the eggs sounds simply delightful
@benebbers for future reference, the pronunciation of oden is not Ohden but o Den with the accent on the second syllable.
I've been on a bit of a soy sauce bender recently (white one showing up tomorrow morning, LOL), have cheap generic one, Chinese, Korean, Thai, and Japanese ones, including a smoked one. Aged 10+ years and some with sugar added. All surprisingly different, fun to play with in the kitchen, I cook a lot of Asian style food. And no, I won't buy that 20 year old one, I'll drizzle some really good balsamic on sweet things instead. I'd like to taste it, but I don't really have a sweet tooth and the balsamic is fantastic on good parmesan cheese too.
Fun video again!
Glad to see you guys making up for the budget vs premium soy sauce debacle by delving into a few different kinds. Even if you did thoroughly waste that super premium one...
Barry in a Quadrant hoodie, the Sorted-F1 cross over I never expected??
I use 4 different soy sauces at home. Light for flavor, dark for color, tamari for fresh, and plain old shoyu for everything else. I love soy sauce!
There's also Indonesian sweet soy sauce, which is excellent for roasting chicken. Mushroom soy sauce which I haven't made a recipe with but bought because it sounded cool. Etc.
I actually ordered a bottle of kamebishi after a video of yours tasting it a few years ago. Quite amazing and only brought out for special occasions.
I appreciate the use of metal chopsticks for the korean soy sauce/dish. Very true to the culture.
I am so looking forward to Snow Way Out!!! Also, I use San-J tamari because I like the taste and I also use a TON of it on my training plan (a lot of tofu), so it is actually economical.
I would love to try all these, especially the smoked one but because I'm coeliac so can't eat gluten, the gluten free soy sauce options are pretty limited.
that's not kimchi jjigae, that's budae jjigae (army stew)--both are very tasty.
Hello!from Japan
Plese, try "KAKI SHOYU" that is oyster soy sauce.
It is different from oyster sauce.
It has really aroma and mellow taste!
I'd like to recommend to taste this soy sauce with sashimi or japanese egg rice（it called "tamagokake gohan"）😁
The smoky one sounds amazing.
I use what we call here in Australia ABC Soy Sauce. It's a sticky soy and with so much flavour.I throw it on our blade roast in the slow cooker and it's totally amazing for a marinate.
White soy and eggs is a favorite of mine. Beautifully light and deep flavor.
I'm just stuck on those smaller bottles my supermarket provides. Neither do I like soy sauce enough to splurge on it, nor eat food that pairs well with it like sushi. But I also don't use enough of this to warrant a liter bottle or comparable size, even if it has a long shelf life. That small 250ml bottle from our supermarket still serves me well, even though it expired 3 years ago. 😅
I love soy sauce! I use it on, or in, basically everything. From darker stronger flavours during the cooking, to lighter more salty soy as a seasoning at the end.
As a connoisseur of Soy Sauce from a young age, I’m so excited to learn more. Also, my favourite use for soy sauce is dipping sauce for Spring Rolls.
Happy Wednesday to SortedFood HQ and the community!