On Sun, 18 Jan 2009 11:08:37 -0800 (PST), dsi1 wrote:

> On Jan 18, 7:44*am, blake murphy > wrote:
>> On Sat, 17 Jan 2009 11:40:27 -0800 (PST), dsi1 wrote:
>>> On Jan 17, 4:30*am, "Jean B." > wrote:
>>>> I just found the Datu Puti, which someone here highly recommended
>>>> and would like an easy way to compare the various soy sauces I
>>>> have here. *Obviously, I am not just going to sample them as it,
>>>> and I don't think I want to make some dish numerous times--or even
>>>> split up, say some chicken, and try mini batches of marinade.
>>>> --
>>>> Jean B.
>>
>>> I recently bought a bottle of Pearl River Bridge superior dark soy
>>> sauce at a Chinese store that I check out whenever my car needs fixing
>>> since my mechanic is next door. The stuff comes in 3 flavors: light,
>>> dark, and mushroom flavors and is sold in 16.9 oz glass bottles.
>>> Pretty cheap at $1.99 a bottle. I went for the gold and got the dark
>>> sauce. The dark sauce is not really soy sauce as we know it. It's a
>>> thick syrup with a surprising molasses taste. I tested it by pouring
>>> it on my finger and tasting. It might be good for a marinade or for
>>> boiling chickens but versatile it ain't. I will sometimes put shoyu on
>>> white rice and eat that but putting this stuff on rice would be
>>> horrible. I added some to a meatloaf that turned out great but it's
>>> not certain what part the soy sauce played in this. Generally, you
>>> could say that it adds a dark, rich flavor to foods.
>>
>> iused to of the p.r.b. mushroom soy in the last meatloaf and stew i made,
>> to good effect, i think.
>>
>> your pal,
>> blake
>
> Can you give a review of this product? Is this a thick sauce? Have you
> tried the light sauce? Thanks!

it is a little thick, and coats the bottle a little more than regular when
tipped, as someone mentioned upthread. the main taste is salty, but there
is a hint of mushrooms (the last item on the ingredient list). it is not
as thick nor as salty as the pearl river bridge superior dark soy sauce.

the p.r.b. superior light soy is of the consistency you would expect from
other soy sauces. i think it has good, more complex flavor, and i prefer
it to kikkoman (which is japanese style) and kimlan, which for some reason
has sugar in it, but isn't bad.

the p.r.b. products are made in china (kikkoman in the u.s. and kimlan in
taiwan). of the three, kikkoman is probably the most expensive.

your pal,
blake