Corey Richardson > wrote in
:

> After testing quite a few, I've found that the Pearl River Bridge brand
> of Soy Sauce is the best so far - much better than the strangely popular
> Kikkoman's for example.
>
> Which Soy Sauce do you prefer?
>
>

First of all, how about not crosspoting?

I read all the Kikkoman hate in this thread, but seriously, Kikkoman is the
only one that tastes like real soy sauce to me. It actually tastes like
something that is brewed (aka fermented). La Choy, Kim Lan, Pearl River
Bridge, and others taste like a "product" to me. Something that is
"produced" rather than "made." Like making "salami" by pressing lots of
bits of meat together, rather than hanging and aging it.

Not hard to tell that these are mostly American palates. I'm American, but
I don't drink watery beer, and I don't use watery soy sauce.

"Arri London" wrote
> Dave Croft wrote:

> Fish sauce is something different entirely. It is used in combination
> with soy in many Asian cuisines. Stay away from fish sauce that contains
> sugar. It never used to but apparently the makers have decided that the
> roundeyes need sugar in exported fish sauce.

> My favourite for years was Tiparos (Thai), but now it too contains
> sugar, at least in the US version. The current bottle is AA shrimp
> sauce, from Thailand, with no sugar.

Grin, good thing my bottle was bought in Thailand! Takes a long time to use
it up and we brought it with us when we moved back.

"elaich" wrote

> First of all, how about not crosspoting?

Actually, this time it's ok. He's posting to only groups related or which
such a topic would be 'on topic'. I do not know which of the 3 you are in,
but it shouldnt matter unless I tailored it down to just 'mine'
(rec.food.cooking) and then if you were in another, you'd not see my reply
to you.

> I read all the Kikkoman hate in this thread, but seriously, Kikkoman is
> the

It's not hate, just that is isnt the best one out there.

> only one that tastes like real soy sauce to me. It actually tastes like
> something that is brewed (aka fermented).

Heheh it's not though. Many of the others we are discussing are. Ok,
Kikkoman isnt horrible as there are worse ones. LaChoy for example. To
*me* Aloha is far worse than Kikkoman but others like it.

> Not hard to tell that these are mostly American palates. I'm American, but
> I don't drink watery beer, and I don't use watery soy sauce.

Actually, it's mostly those of us who've gone past kikkoman levels to other
things and while quite a few are in the USA now, not all of us have lived
there all our lives.

cshenk wrote:
> "Jean B." wrote
>> cshenk wrote:
>
>>> Kikkoman has the worst flavor of common brands and gets by on hype. The
>>> only one worse if LaChoy nasty brown water. Also if you need salt
>>> reduction, even the Kikkoman lite has higher sodium than DatuPuti which
>>> is a rich real soy sauce.
>
>> I have never heard of that brand. It sounds like it is from the
>> Philippines.
>
> It is. Common to find stateside as well, especially anyplace that has lots
> of military as we've run into it and know to get it.
>
>
I do have a store that has a lot of bottled sauces from the
Philippines, so I shall check there. Thanks. I suppose that
might make a difference when one makes adobo, for example. I have
never made one that pleases me.

--
Jean B.

On Sun, 23 Nov 2008 09:37:47 -0500, Jean B. wrote:

> Corey Richardson wrote:
>> On Sat, 22 Nov 2008 21:17:34 -0500, "Janet" >
>> wrote:
>>
>>> Corey Richardson wrote:
>>>> After testing quite a few, I've found that the Pearl River Bridge
>>>> brand of Soy Sauce is the best so far - much better than the
>>>> strangely popular Kikkoman's for example.
>>>>
>>>> Which Soy Sauce do you prefer?
>>> I believe that Kikkoman is a Japanese style soy sauce.
>>
>> It is Japanese, you're right. However Kikkoman's is the only thing
>> that's available in most UK supermarkets - and people assume it's the
>> best for Chinese cooking
>>
>>
> I think my supermarkets carry Pearl River and Kikkoman, among
> other brands. I may be crazy, but I generally use Kikkoman or
> maybe San-J (?) for Japanese food, Kimlan or Pearl River for
> Chinese food, ABC for Indonesian and Malaysian food, etc. When I
> was a kid, the only soy sauce available was La Choy. Kikkoman was
> a real discovery after that.

la choy is the pits. calling it ersatz is an insult to ersatz.

your pal,
blake

On Sun, 23 Nov 2008 09:46:02 -0500, cshenk wrote:

> "Corey Richardson" wrote
>
>> After testing quite a few, I've found that the Pearl River Bridge brand
>> of Soy Sauce is the best so far - much better than the strangely popular
>> Kikkoman's for example.
>
> Pearl River isnt too bad but if you want better, try Datu Puti brand.

i'll keep an eye out. the asian market was out of pearl river the last
time i was there, for some odd reason.

your pal,
blake

On Sun, 23 Nov 2008 14:49:10 GMT, James Silverton wrote:

> "cshenk" > wrote in message
>
>> "James Silverton" wrote
>>
>>> This is all very interesting but just why do you prefer Pearl River?
>>> IMHO, most soy sauce is soy sauce and Kikkoman, both low salt and
>>> regular are fine in regular use. Of course there are types of soy
>>> sauce like light-colored, thin and black that are good in different
>>> recipes.
>>
>> Kikkoman has the worst flavor of common brands and gets by on hype.
>> The only one worse if LaChoy nasty brown water. Also if you need salt
>> reduction, even the Kikkoman lite has higher sodium than DatuPuti
>> which is a rich real soy sauce.
>
> Oh Lord! The religious fanatics and delusional conoisseurs are emerging!

man does not live by consecrated bread alone.

your pal,
blake

On Sun, 23 Nov 2008 18:20:29 -0700, Arri London wrote:

> amandaF wrote:
>>
>> I just remmeber. The one I liked was "Tamari" brand.
>
> That's a type of soy sauce, rather than a brand as such. Many people
> like it because it doesn't contain the wheat that soy/shoyu contains.
> And of course tastes different yet again.
>
> Here is an explanation of the difference:
>
> http://www.muso-intl.co.jp/english/s...ng/shoyu3.html

the only brand of tamari i've used was 'eden,' which purportedly is
organic. it was not worth the money.

your pal,
blake

blake murphy wrote:
> On Sun, 23 Nov 2008 09:37:47 -0500, Jean B. wrote:
>
>> I think my supermarkets carry Pearl River and Kikkoman, among
>> other brands. I may be crazy, but I generally use Kikkoman or
>> maybe San-J (?) for Japanese food, Kimlan or Pearl River for
>> Chinese food, ABC for Indonesian and Malaysian food, etc. When I
>> was a kid, the only soy sauce available was La Choy. Kikkoman was
>> a real discovery after that.
>>
>
> la choy is the pits. calling it ersatz is an insult to ersatz.
>
> your pal,
> blake
>


San-J is my favorite soy sauce, if the store does not have that, I will
get Kikkoman.


Becca

"Becca" > wrote in message
...
> blake murphy wrote:
>> On Sun, 23 Nov 2008 09:37:47 -0500, Jean B. wrote:
>>
>>> I think my supermarkets carry Pearl River and Kikkoman, among other
>>> brands. I may be crazy, but I generally use Kikkoman or maybe San-J (?)
>>> for Japanese food, Kimlan or Pearl River for Chinese food, ABC for
>>> Indonesian and Malaysian food, etc. When I was a kid, the only soy
>>> sauce available was La Choy. Kikkoman was a real discovery after that.
>>>
>>
>> la choy is the pits. calling it ersatz is an insult to ersatz.
>>
>> your pal,
>> blake
>>
>
>
> San-J is my favorite soy sauce, if the store does not have that, I will
> get Kikkoman.
>
>
I just used Kikkoman low salt in my chicken marinade and it was good. My
favorite was a brand in a very tall bottle that got discontinued at the
Kroger where I usually shop. I forgot the name. Red and yellow labels, I
think. Great big bottle, and made in China.

On Nov 22, 8:38 pm, Corey Richardson
> wrote:

> Which Soy Sauce do you prefer?

I used to be able to find Angostura low sodium soy sauce, but none of
the three tribes carry it (three big chains in my area). I'm making
do with the Kikkoman light, but I find I am using ponzu more often.

Or I use hoisin sauce watered down.

val189 wrote on Mon, 24 Nov 2008 13:15:08 -0800 (PST):

>> Which Soy Sauce do you prefer?

> I used to be able to find Angostura low sodium soy sauce, but
> none of the three tribes carry it (three big chains in my
> area). I'm making do with the Kikkoman light, but I find I am
> using ponzu more often.

>Or I use hoisin sauce watered down.


Hoisin sauce has lots of uses but it is *sweet* and no substitute for
soy sauce. One of my favorite uses of hoisin, following the example of
people who look like they might be vietnamese, is a 1:1 mixture with
siracha as a dipping sauce for the meat in Pho.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
>
> "Arri London" > wrote in message
>
> > James Silverton wrote:
> >>
> >> "cshenk" > wrote in message
> >>
> >>> "James Silverton" wrote
> >>>
> >>>> This is all very interesting but just why do you prefer Pearl
> >>>> River? IMHO, most soy sauce is soy sauce and Kikkoman, both low
> >>>> salt and regular are fine in regular use. Of course there are
> >>>> types of soy sauce like light-colored, thin and black that are
> >>>> good in different recipes.
> >>>
> >>> Kikkoman has the worst flavor of common brands and gets by on hype.
> >>> The only one worse if LaChoy nasty brown water. Also if you need
> >>> salt reduction, even the Kikkoman lite has higher sodium than
> >>> DatuPuti which is a rich real soy sauce.
> >>
> >> Oh Lord! The religious fanatics and delusional conoisseurs are
> >> emerging!
> >>
> >> --
> >> James Silverton
> >
> >
> > LOL shut up James. To people who use soy sauce regularly, they all
> > taste *very* different. It's fine if you can't tell that difference
> > but many of us can.
>
> As I said, I use soy sauce a lot and it's what I use instead of salt for
> oriental cooking!
>
> --
> James Silverton

But salt is also used in Asian cooking. The major complaint my Asian
friends make about non-Asians trying to cook Asian foods is that too
much soy sauce is used.

James Silverton wrote:
>
> "Arri London" > wrote in message
>
> > Corey Richardson wrote:
> >>
> >> After testing quite a few, I've found that the Pearl River Bridge
> >> brand of Soy Sauce is the best so far - much better than the
> >> strangely popular Kikkoman's for example.
> >>
> >> Which Soy Sauce do you prefer?
> >
> > Used to use only Pearl River Bridge, but at one point years ago the
> > formula or brewing method changed and didn't like it after that. Plus
> > there was a recall of the product, which didn't help.
> >
> > Have never liked Kikkoman that is brewed outside Japan. Doesn't taste
> > right. Now have been using whatever brand is on sale that *isn't*
> > brewed outside of Asia. Working my way through a gallon of Wei Chuan
> > (brewed in Taiwan). Different soy sauces from different Asian
> > countries taste different, so it's always a matter of preference.
>
> Oh come on, not again the wonderful nature of the original country! For
> some reason the best champagne made in California is produced by French
> owned companies and Honda makes pretty good cars in the US.
>
> --
> James Silverton
>

But Honda is a Japanese company, run according to *Japanese* principles
and the French wineries in California are producing wines according to
*French* techniques.

Kikkoman made in the US doesn't taste like Kikkoman from Japan. It's not
snobbishness...just tastes different.

James Silverton wrote:
>
> val189 wrote on Mon, 24 Nov 2008 13:15:08 -0800 (PST):
>
> >> Which Soy Sauce do you prefer?
>
> > I used to be able to find Angostura low sodium soy sauce, but
> > none of the three tribes carry it (three big chains in my
> > area). I'm making do with the Kikkoman light, but I find I am
> > using ponzu more often.
>
> >Or I use hoisin sauce watered down.
>
> Hoisin sauce has lots of uses but it is *sweet* and no substitute for
> soy sauce. One of my favorite uses of hoisin, following the example of
> people who look like they might be vietnamese, is a 1:1 mixture with
> siracha as a dipping sauce for the meat in Pho.
> --
>
> James Silverton

Soy sauce mixed with sriracha or garlic/chile sauce is good for dipping
too.

Arri London wrote:
>
> James Silverton wrote:
>> val189 wrote on Mon, 24 Nov 2008 13:15:08 -0800 (PST):
>>
>>>> Which Soy Sauce do you prefer?
>>> I used to be able to find Angostura low sodium soy sauce, but
>>> none of the three tribes carry it (three big chains in my
>>> area). I'm making do with the Kikkoman light, but I find I am
>>> using ponzu more often.
>>> Or I use hoisin sauce watered down.
>> Hoisin sauce has lots of uses but it is *sweet* and no substitute for
>> soy sauce. One of my favorite uses of hoisin, following the example of
>> people who look like they might be vietnamese, is a 1:1 mixture with
>> siracha as a dipping sauce for the meat in Pho.
>> --
>>
>> James Silverton
>
> Soy sauce mixed with sriracha or garlic/chile sauce is good for dipping
> too.

I'll make a steak sauce that consists of ketchup and soy sauce and
Tabasco and Sriracha sometimes. Discovering Sriracha was a revelation
for me - it's right up there with shoyu, ketchup and Tabasco.

You're right that the Kikkoman made in the US is tailored more for
American tastes - somewhat milder. I like it better than the MIJ stuff.
Heck, I'm getting to like ponzu better than shoyu - except for cooking
where it's a bit too delicate.

I can see a commercial where a bunch of samurai are sitting next to a
fire watching a wannabe samurai dude dipping sushi in American Kikkoman.
"There's that Hiroshi again, his shoyu is made in Fort Worth Texas." Of
course they all exclaim together "Fort Worth Texas!!!??" :-)

The folks in Hawaii tend to favor Aloha Shoyu. This is a chemically
processed product that was introduced in the 60s to speed up soy sauce
production. Other folks might think it tastes funny but what the heck,
we like Spam too...

On Mon, 24 Nov 2008 13:48:12 -0600, Becca wrote:

> blake murphy wrote:
>> On Sun, 23 Nov 2008 09:37:47 -0500, Jean B. wrote:
>>
>>> I think my supermarkets carry Pearl River and Kikkoman, among
>>> other brands. I may be crazy, but I generally use Kikkoman or
>>> maybe San-J (?) for Japanese food, Kimlan or Pearl River for
>>> Chinese food, ABC for Indonesian and Malaysian food, etc. When I
>>> was a kid, the only soy sauce available was La Choy. Kikkoman was
>>> a real discovery after that.
>>>
>>
>> la choy is the pits. calling it ersatz is an insult to ersatz.
>>
>> your pal,
>> blake
>>
>
>
> San-J is my favorite soy sauce, if the store does not have that, I will
> get Kikkoman.
>
>
> Becca

i don't think i've seen that brand.

your pal,
blake

On Mon, 24 Nov 2008 13:15:08 -0800 (PST), val189 wrote:

> On Nov 22, 8:38 pm, Corey Richardson
> > wrote:
>
>> Which Soy Sauce do you prefer?
>
> I used to be able to find Angostura low sodium soy sauce, but none of
> the three tribes carry it (three big chains in my area). I'm making
> do with the Kikkoman light, but I find I am using ponzu more often.
>
> Or I use hoisin sauce watered down.

these references to ponzu (and hoisin) are puzzling me. i mean, there's
soy *in* ponzu *sauce*, but they don't seem much alike. same with hoisin.

your pal,
blake

blake wrote on Tue, 25 Nov 2008 16:18:43 GMT:

>> On Nov 22, 8:38 pm, Corey Richardson
>> > wrote:
>>
>>> Which Soy Sauce do you prefer?
>>
>> I used to be able to find Angostura low sodium soy sauce, but
>> none of the three tribes carry it (three big chains in my
>> area). I'm making do with the Kikkoman light, but I find I
>> am using ponzu more often.
>>
>> Or I use hoisin sauce watered down.

> these references to ponzu (and hoisin) are puzzling me. i
> mean, there's soy *in* ponzu *sauce*, but they don't seem much
> alike. same with hoisin.

Yep! It says "soy sauce" on the ingredient list for my bottle of ponzu.
Hoisin sauce is one of many Chinese bean preparations and also uses soy
beans but not via soy sauce. Aside from regular soy sauce most variants
that I like are made by the "Koon Chun" Sauce Factory available at my
favorite Chinese supermarket.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Becca wrote:
> blake murphy wrote:
>> On Sun, 23 Nov 2008 09:37:47 -0500, Jean B. wrote:
>>
>>> I think my supermarkets carry Pearl River and Kikkoman, among other
>>> brands. I may be crazy, but I generally use Kikkoman or maybe San-J
>>> (?) for Japanese food, Kimlan or Pearl River for Chinese food, ABC
>>> for Indonesian and Malaysian food, etc. When I was a kid, the only
>>> soy sauce available was La Choy. Kikkoman was a real discovery after
>>> that.
>>>
>>
>> la choy is the pits. calling it ersatz is an insult to ersatz.
>>
>> your pal,
>> blake
>>
>
>
> San-J is my favorite soy sauce, if the store does not have that, I will
> get Kikkoman.
>
>
> Becca

Their tamari is good stuff. The only place I have ever seen it outside
Japan is in Mitsuwa market.

"Corey Richardson" > wrote in message
...
> After testing quite a few, I've found that the Pearl River Bridge brand
> of Soy Sauce is the best so far - much better than the strangely popular
> Kikkoman's for example.
>
> Which Soy Sauce do you prefer?
>
>

Lee Kum Kee - Mushroom flavored dark soy sauce. Kikkoman is horrible.

TFM®

George wrote:
> Becca wrote:
>> blake murphy wrote:
>>> On Sun, 23 Nov 2008 09:37:47 -0500, Jean B. wrote:
>>>
>>>> I think my supermarkets carry Pearl River and Kikkoman, among other
>>>> brands. I may be crazy, but I generally use Kikkoman or maybe
>>>> San-J (?) for Japanese food, Kimlan or Pearl River for Chinese
>>>> food, ABC for Indonesian and Malaysian food, etc. When I was a
>>>> kid, the only soy sauce available was La Choy. Kikkoman was a real
>>>> discovery after that.
>>>>
>>>
>>> la choy is the pits. calling it ersatz is an insult to ersatz.
>>>
>>> your pal,
>>> blake
>>>
>>
>>
>> San-J is my favorite soy sauce, if the store does not have that, I
>> will get Kikkoman.
>>
>>
>> Becca
>
> Their tamari is good stuff. The only place I have ever seen it outside
> Japan is in Mitsuwa market.

The Kroger, near me, sold San-J soy sauce, then they stopped selling the
soy sauce, but continued selling San-J tamari.

Becca

blake murphy wrote:
> On Mon, 24 Nov 2008 13:48:12 -0600, Becca wrote:
>
>
>> San-J is my favorite soy sauce, if the store does not have that, I will
>> get Kikkoman.
>>
>>
>> Becca
>>
>
> i don't think i've seen that brand.
>
> your pal,
> blake
>


Christopher Kimball on America's Test Kitchen was doing a taste test to
see which soy sauce was the best. San-J was their favorite, that is why
I tried it. I like it, whenever I can find it.


Becca

"Becca" > wrote
>
> The Kroger, near me, sold San-J soy sauce, then they stopped selling the
> soy sauce, but continued selling San-J tamari.
>

Becca, have you seen the Kroger brand frozen vegetables with Chinese noodles
included? These things are great for a meal in a hurry. They were a buck a
piece for 14 0z bags last week.

cybercat wrote:
> "Becca" > wrote
>
>> The Kroger, near me, sold San-J soy sauce, then they stopped selling the
>> soy sauce, but continued selling San-J tamari.
>>
>>
>
> Becca, have you seen the Kroger brand frozen vegetables with Chinese noodles
> included? These things are great for a meal in a hurry. They were a buck a
> piece for 14 0z bags last week.

The frozen vegetables they have for a dollar, are pretty good. I did
not try the ones with noodles, but I did buy some of the others;
brussels sprouts, cauliflower, broccoli. stir-fry vegetables. The size
is perfect and I like the quality.

I try to behave and avoid carbs, but I was in a bakery this morning and
I saw pink box full of donuts. I bought it to help fight breast cancer,
but we both know, it was just a pink box full of donuts. They were
good, too. <burp>


Becca

"Becca" > wrote
>
> I try to behave and avoid carbs, but I was in a bakery this morning and I
> saw pink box full of donuts. I bought it to help fight breast cancer, but
> we both know, it was just a pink box full of donuts. They were good, too.
> <burp>
>

haha! Every now and then I just need a donut. About the vegetables with
noodles--the cool thing is, there is a large vegetable to noodle ratio. It's
actually a low-carb way to have noodles for us, because when I make them, we
tend to have a lot more than are in the Kroger bag. Try them some time, let
me know what you think! I served them last week with soy/ginger/garlic/brown
sugar/cider vinegar deboned chicken legs and thighs and my favorite bottled
soy sauce. Tasty!

"TFM®" wrote

>> Which Soy Sauce do you prefer?

> Lee Kum Kee - Mushroom flavored dark soy sauce. Kikkoman is horrible.

I like that one too. Definately one of the better ones!

blake murphy wrote:
> On Mon, 24 Nov 2008 13:48:12 -0600, Becca wrote:

>> San-J is my favorite soy sauce, if the store does not have that, I will
>> get Kikkoman.
>> Becca
>
> i don't think i've seen that brand.
> your pal,
> blake

Whole Foods. I haven't looked recently though.

--
Jean B.

"blake murphy" > wrote in message
...
> On Mon, 24 Nov 2008 13:48:12 -0600, Becca wrote:
>
>> blake murphy wrote:
>>>
>>> la choy is the pits. calling it ersatz is an insult to ersatz.
>>>
>>> your pal,
>>> blake
>>>
>>
>>
>> San-J is my favorite soy sauce, if the store does not have that, I will
>> get Kikkoman.
>>
>>
>> Becca
>
> i don't think i've seen that brand.
>
> your pal,
> blake

blake, San-J is made here in Richmond. If you need some, let me know.

Boli

In article >, Arri London > wrote:

>That's a type of soy sauce, rather than a brand as such. Many people
>like it because it doesn't contain the wheat that soy/shoyu contains.

That true of Japanese soy sauces. Chinese soy sauce traditionally
contains little or no wheat.

-- Richard
--
Please remember to mention me / in tapes you leave behind.

"Richard Tobin" > wrote in message
...
> In article >, Arri London >
> wrote:
>
>>That's a type of soy sauce, rather than a brand as such. Many people
>>like it because it doesn't contain the wheat that soy/shoyu contains.
>
> That true of Japanese soy sauces. Chinese soy sauce traditionally
> contains little or no wheat.
>
.....but might contain melamine, ethylene glycol or who knows what.

Richard wrote on 26 Nov 2008 14:36:10 GMT:

>> That's a type of soy sauce, rather than a brand as such. Many
>> people like it because it doesn't contain the wheat that
>> soy/shoyu contains.

> That true of Japanese soy sauces. Chinese soy sauce
> traditionally contains little or no wheat.

Those interested in soy sauce or, perhaps more specifically the Japanese
version (shoyu), might like to read the paperback, "The Book of Miso" by
Shurtleff and Aoyagi. They include more than 20 pages on the history of
soy sauce from its beginnings as tamari, thro Chinese influence and
recipes brought from China and the standardization of recipes and
proportions of soy and wheat in the 1700s. The Kikkoman company, very
much the largest soy sauce maker, plays a major part in modern
developments. S & A are enthusiasts (or fanatics) about Miso and, as you
might expect from the title, the book also contains much information
about Miso and many good recipes. There is a lot of fascinating stuff
about health benefits which should be taken with several drops of shoyu
:-)
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Tue, 25 Nov 2008 14:55:08 -0600, Becca wrote:

> blake murphy wrote:
>> On Mon, 24 Nov 2008 13:48:12 -0600, Becca wrote:
>>
>>
>>> San-J is my favorite soy sauce, if the store does not have that, I will
>>> get Kikkoman.
>>>
>>>
>>> Becca
>>>
>>
>> i don't think i've seen that brand.
>>
>> your pal,
>> blake
>>
>
>
> Christopher Kimball on America's Test Kitchen was doing a taste test to
> see which soy sauce was the best. San-J was their favorite, that is why
> I tried it. I like it, whenever I can find it.
>
>
> Becca

i'll keep an eye out.

your pal,
blake

On Tue, 25 Nov 2008 23:17:45 -0500, bolivar wrote:

> "blake murphy" > wrote in message
> ...
>> On Mon, 24 Nov 2008 13:48:12 -0600, Becca wrote:
>>
>>> blake murphy wrote:
>>>>
>>>> la choy is the pits. calling it ersatz is an insult to ersatz.
>>>>
>>>> your pal,
>>>> blake
>>>>
>>>
>>>
>>> San-J is my favorite soy sauce, if the store does not have that, I will
>>> get Kikkoman.
>>>
>>>
>>> Becca
>>
>> i don't think i've seen that brand.
>>
>> your pal,
>> blake
>
> blake, San-J is made here in Richmond. If you need some, let me know.
>
> Boli

i'm sure it's out there and has just escaped my notice. mighty thoughty of
you to offer, though.

your pal,
blake

cybercat wrote:
> "Becca" > wrote
>
>> I try to behave and avoid carbs, but I was in a bakery this morning and I
>> saw pink box full of donuts. I bought it to help fight breast cancer, but
>> we both know, it was just a pink box full of donuts. They were good, too.
>> <burp>
>>
>>
>
> haha! Every now and then I just need a donut. About the vegetables with
> noodles--the cool thing is, there is a large vegetable to noodle ratio. It's
> actually a low-carb way to have noodles for us, because when I make them, we
> tend to have a lot more than are in the Kroger bag. Try them some time, let
> me know what you think! I served them last week with soy/ginger/garlic/brown
> sugar/cider vinegar deboned chicken legs and thighs and my favorite bottled
> soy sauce. Tasty!

This morning, I bought some of the vegetables with noodles. :-)


Tomorrow is turkey time. My turkey has been brining, I will take it out
of the brine, inject it with flavorful stuff, then let it dry out in the
fridge over night. I hope this turkey is as good as the last one.


Becca

"Becca" > wrote :>
> This morning, I bought some of the vegetables with noodles. :-)

Cool! Let me know how you like them.

>
>
> Tomorrow is turkey time. My turkey has been brining, I will take it out
> of the brine, inject it with flavorful stuff, then let it dry out in the
> fridge over night. I hope this turkey is as good as the last one.
>
>
What are you injecting?

blake murphy > wrote in message
...
> On Tue, 25 Nov 2008 14:55:08 -0600, Becca wrote:
>
> > blake murphy wrote:
> >> On Mon, 24 Nov 2008 13:48:12 -0600, Becca wrote:
> >>
> >>
> >>> San-J is my favorite soy sauce, if the store does not have that, I
will
> >>> get Kikkoman.
> >>>
> >>>
> >>> Becca
> >>>
> >>
> >> i don't think i've seen that brand.
> >>
> >> your pal,
> >> blake
> >>
> >
> >
> > Christopher Kimball on America's Test Kitchen was doing a taste test to
> > see which soy sauce was the best. San-J was their favorite, that is why
> > I tried it. I like it, whenever I can find it.
> >
> >
> > Becca
>
> i'll keep an eye out.
>
> your pal,
> blake

I get San-J brand Sweet N Sour and soy sauce through a food buying co-op.
Try a natural foods store. (Not health foods store).

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

On Wed, 26 Nov 2008 10:03:57 -0500, James Silverton wrote:

> Richard wrote on 26 Nov 2008 14:36:10 GMT:
>
>>> That's a type of soy sauce, rather than a brand as such. Many
>>> people like it because it doesn't contain the wheat that
>>> soy/shoyu contains.
>
>> That true of Japanese soy sauces. Chinese soy sauce
>> traditionally contains little or no wheat.
>
> Those interested in soy sauce or, perhaps more specifically the Japanese
> version (shoyu), might like to read the paperback, "The Book of Miso" by
> Shurtleff and Aoyagi. They include more than 20 pages on the history of
> soy sauce from its beginnings as tamari, thro Chinese influence and
> recipes brought from China and the standardization of recipes and
> proportions of soy and wheat in the 1700s. The Kikkoman company, very
> much the largest soy sauce maker, plays a major part in modern
> developments. S & A are enthusiasts (or fanatics) about Miso and, as you
> might expect from the title, the book also contains much information
> about Miso and many good recipes. There is a lot of fascinating stuff
> about health benefits which should be taken with several drops of shoyu
> :-)

yikes! available used from amazon for twenty-eight bucks! still, i'll
keep an eye out.

your pal,
blake

blake wrote on Thu, 27 Nov 2008 17:29:09 GMT:

>> Richard wrote on 26 Nov 2008 14:36:10 GMT:
>>
>>>> That's a type of soy sauce, rather than a brand as such.
>>>> Many people like it because it doesn't contain the wheat
>>>> that soy/shoyu contains.
>>
>>> That true of Japanese soy sauces. Chinese soy sauce
>>> traditionally contains little or no wheat.
>>
>> Those interested in soy sauce or, perhaps more specifically
>> the Japanese version (shoyu), might like to read the
>> paperback, "The Book of Miso" by Shurtleff and Aoyagi. They
>> include more than 20 pages on the history of soy sauce from
>> its beginnings as tamari, thro Chinese influence and recipes
>> brought from China and the standardization of recipes and
>> proportions of soy and wheat in the 1700s. The Kikkoman
>> company, very much the largest soy sauce maker, plays a major
>> part in modern developments. S & A are enthusiasts (or
>> fanatics) about Miso and, as you might expect from the title,
>> the book also contains much information about Miso and many
>> good recipes. There is a lot of fascinating stuff about
>> health benefits which should be taken with several drops of
>> shoyu :-)

> yikes! available used from amazon for twenty-eight bucks!
> still, i'll keep an eye out.

The paperback only cost me $7 when I bought it new!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

dsi1 wrote:
>
> Arri London wrote:
> >
> > James Silverton wrote:
> >> val189 wrote on Mon, 24 Nov 2008 13:15:08 -0800 (PST):
> >>
> >>>> Which Soy Sauce do you prefer?
> >>> I used to be able to find Angostura low sodium soy sauce, but
> >>> none of the three tribes carry it (three big chains in my
> >>> area). I'm making do with the Kikkoman light, but I find I am
> >>> using ponzu more often.
> >>> Or I use hoisin sauce watered down.
> >> Hoisin sauce has lots of uses but it is *sweet* and no substitute for
> >> soy sauce. One of my favorite uses of hoisin, following the example of
> >> people who look like they might be vietnamese, is a 1:1 mixture with
> >> siracha as a dipping sauce for the meat in Pho.
> >> --
> >>
> >> James Silverton
> >
> > Soy sauce mixed with sriracha or garlic/chile sauce is good for dipping
> > too.
>
> I'll make a steak sauce that consists of ketchup and soy sauce and
> Tabasco and Sriracha sometimes. Discovering Sriracha was a revelation
> for me - it's right up there with shoyu, ketchup and Tabasco.

Actually I don't like Sriracha very much (not much taste), but some of
the restaurants have it on the table.


>
> You're right that the Kikkoman made in the US is tailored more for
> American tastes - somewhat milder. I like it better than the MIJ stuff.
> Heck, I'm getting to like ponzu better than shoyu - except for cooking
> where it's a bit too delicate.

Quite. Love all sorts of dipping sauces. One of my favourite Sunday
night meals used to be pork or chicken chunks marinated in soy or
Worcester sauce all afternoon, cooked under the grill/broiler and dipped
in something tasty. Salad and flatbread to go with.


>
> I can see a commercial where a bunch of samurai are sitting next to a
> fire watching a wannabe samurai dude dipping sushi in American Kikkoman.
> "There's that Hiroshi again, his shoyu is made in Fort Worth Texas." Of
> course they all exclaim together "Fort Worth Texas!!!??" :-)

LOL. Hey lots of people actually like that 'Pace' stuff. And the
Kikkoman too. Both been on the market for a long time.


>
> The folks in Hawaii tend to favor Aloha Shoyu. This is a chemically
> processed product that was introduced in the 60s to speed up soy sauce
> production. Other folks might think it tastes funny but what the heck,
> we like Spam too...

Havn't seen 'Aloha' around here so can't comment. It sounds like a UK
faux vinegar labelled 'non-brewed condiment'. Basically industrial
food-grade (one hopes) acetic acid with a little caramel colour. Given
how cheap malt vinegar is in the UK, seems pointless. However the local
pie-and-mash shop always had it on the tables, with and sans chiles
floating in it.

One of these days will make myself some Spam musubi, just for the novel
experience