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?

Corey wrote on Sun, 23 Nov 2008 01:38:55 +0000:

> 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?

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.

-- n

James Silverton
Potomac, Maryland

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

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. (Although not tamari,
obviously.)

I've been using Kimlan (light and dark) for a number of years, on the advice
of the proprietor of the store where I buy most of my Asian food supplies.
It's Taiwanese. I've seen Pearl River Bridge, and I think a bought some a
while ago, but haven't done a side-by-side test or anything.

Have you ever tried the soy sauce with mushroom? I've never run across a
recipe that uses it.

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?
>
>

As a dude that grew up with the stuff, I don't have much of a preference
- it's like me asking you what kind of ketchup you think is the best. :-)

On Sun, 23 Nov 2008 02:08:00 GMT, "James Silverton"
> wrote:

> Corey wrote on Sun, 23 Nov 2008 01:38:55 +0000:
>
>> 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?
>
>This is all very interesting but just why do you prefer Pearl River?

I should have said that I was referring to "dark" Soy Sauce, sorry.

But, IMHO, "Dark" Pearl River Bridge seems to be thicker, richer and
less salty than Kikkoman's for example.

>IMHO, most soy sauce is soy sauce

No, really, I've spent time tasting and that's like saying all Balsamic
vinegar is the same - but that's not the case!

>Of course there are types of soy sauce like light-colored, thin and black
>that are good in different recipes.

That's so very true...

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. (Although not tamari,
>obviously.)
>
>I've been using Kimlan (light and dark) for a number of years, on the advice
>of the proprietor of the store where I buy most of my Asian food supplies.
>It's Taiwanese. I've seen Pearl River Bridge, and I think a bought some a
>while ago, but haven't done a side-by-side test or anything.
>
>Have you ever tried the soy sauce with mushroom?

Yes, I have. I add it to stir-fries because I love mushrooms! It's quite
good.

>I've never run across a recipe that uses it.

Me neither, I think.

Here's the one I use:

http://www.wingyipstore.co.uk/displa...ntpageref=2495

On Sat, 22 Nov 2008 16:19:16 -1000, dsi1 > 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?
>>
>>
>
>As a dude that grew up with the stuff, I don't have much of a preference
>- it's like me asking you what kind of ketchup you think is the best. :-)

I don't like Heinz ketchup much!

dsi1 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?
>>
>>
>
> As a dude that grew up with the stuff, I don't have much of a
> preference - it's like me asking you what kind of ketchup you think
> is the best. :-)

There actually is a difference in ketchup: Heinz is by far the best. <G>

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'll have to give the mushroom variety a try.

On Sat, 22 Nov 2008 21:32:51 -0500, "Janet" >
wrote:

>dsi1 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?
>>>
>>>
>>
>> As a dude that grew up with the stuff, I don't have much of a
>> preference - it's like me asking you what kind of ketchup you think
>> is the best. :-)
>
>There actually is a difference in ketchup: Heinz is by far the best. <G>

Until you taste Branston's

On Sat, 22 Nov 2008 21:39:47 -0500, "Janet" >
wrote:

>I'll have to give the mushroom variety a try.

Please do, and let me know if you like it too. Please?

Janet wrote:
> dsi1 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?
>>>
>>>
>> As a dude that grew up with the stuff, I don't have much of a
>> preference - it's like me asking you what kind of ketchup you think
>> is the best. :-)
>
> There actually is a difference in ketchup: Heinz is by far the best. <G>
>
>

I like ketchup - I'll put some in teriyaki sauce which may or may not be
kosher. If I see ketchup that's less than a dollar that'll be my
favorite brand. :-)

>>
>>> 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?

Have you tried the mushroom flavored pearl river soy sauce?

One of my favorite uses for it is to combine in equal parts the soy
sauce, saki & sesame oil, mix well. Use as a marinade, dipping sauce or
for flavoring cooked foods.

Garlic, ginger, shallots, cayenne, chinese 5 spices, wasabi are all
excellent additions to this basic Japanese sauce.
--
JL

"James Silverton" > wrote in message ...
> Corey wrote on Sun, 23 Nov 2008 01:38:55 +0000:
>
>> 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?
> 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.
> James Silverton
> Potomac, Maryland

I have recently discovered that Tesco Fish Sauce (Anchovy) makes an interesting
variation on Soy sauce when Chinese cooking.
Has anyone else any experience on this?

--
Dave Croft
Warrington

"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?

I've never really done taste tests on soy sauce and have no real preference
but at the moment my cupboard holds a bottle of Kikkoman's and a bottle of
Amoy reduced salt. I usually also have a bottle of ketjap manis but it ran out
a few days ago.

--
Pete

"Dave Croft" > wrote in message
...
>
> I have recently discovered that Tesco Fish Sauce (Anchovy) makes an
> interesting
> variation on Soy sauce when Chinese cooking.
> Has anyone else any experience on this?

I've used anchovy sauce from the same makers as my mushroom ketchup (Watkins)
and usually add a good glug to Nasi Goreng. (It used to be called anchovy
essence but has changed for some reason.) I never knew Tesco did one so will
look out for it.

--
Pete

In article >,
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?

Kikkoman.
--
Peace! Om

"All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama

On Sun, 23 Nov 2008 01:38:55 +0000, 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?

Pearl River Bridge mushroom flavor and San-J Tamari.

- Mark

Corey wrote on Sun, 23 Nov 2008 02:40:28 +0000:

>> dsi1 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?
>>>>
>>> As a dude that grew up with the stuff, I don't have much of
>>> a preference - it's like me asking you what kind of ketchup
>>> you think is the best. :-)
>>
>> There actually is a difference in ketchup: Heinz is by far the best.
>> <G>

I wouldn't say that Heinz is "the best"! To me, Heinz is what ketchup
should taste like. There are quite a number of store brands that I can't
always distinguish from the original, Hunts and DelMonte (Is that still
made?) were among them.

--

James Silverton
Potomac, Maryland

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

Corey wrote on Sun, 23 Nov 2008 02:38:07 +0000:

>> 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.

I believe Kikkoman has a factory in the US but, if it isn't "Japanese
style", I don't know what is. I don't get religious about soy sauce
since I'm not like people who are passionate about types salt. Mostly,
to me, soy sauce is what I use instead of salt in Eastern cooking.

--

James Silverton
Potomac, Maryland

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

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.

--
Jean B.

On Sun, 23 Nov 2008 02:38:07 +0000, 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

if you're talking about 'regular' soy (not dark), there's nothing wrong
with kikkoman. i think pearl river has a little more flavor, though, an d
it is chinese style. the price is about the same or maybe a little less,
if i remember rightly.

your pal,
blake

"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.

"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
Potomac, Maryland

"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.

Janet opined:

> There actually is a difference in ketchup: Heinz is by far the best. <G>

A couple years ago, the staff at Cook's Illustrated did a ketchup
taste-test. It came as a bit of a surprise that Hunt's ketchup edged out
Heinz for the top spot. They theorized that maybe Hunt's is a bit closer in
taste to the ketchup people remember from their childhood.

Bob

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.

--
Jean B.

Bob Terwilliger wrote:
> Janet opined:
>
>> There actually is a difference in ketchup: Heinz is by far the best. <G>
>
> A couple years ago, the staff at Cook's Illustrated did a ketchup
> taste-test. It came as a bit of a surprise that Hunt's ketchup edged out
> Heinz for the top spot. They theorized that maybe Hunt's is a bit closer in
> taste to the ketchup people remember from their childhood.
>
> Bob
>
Hmmm. Does it contain HFCS, like the (US) Heinz does?

--
Jean B.

On Nov 22, 6:08*pm, "James Silverton" >
wrote:
> *Corey *wrote *on Sun, 23 Nov 2008 01:38:55 +0000:
>
> > 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?
>
> 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.
>
> -- n
>
> James Silverton
> Potomac, Maryland

I want to understand different types of soy sauce used for different
purpose. Can you share (posibly in a new thread)?

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

On Nov 23, 6:49*am, "cshenk" > wrote:
> "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.

I once bought a japanese brand soy sauce (naturally brewed, and alos
show has lower content of sodim) but expensive. I got it Raley's I
beleive.

I don't use that much and so I have Kikkommn but I agree with you. I
never like it and yet bought a bid bottle when in Asian market, almost
4 years ago. It's almost gone now.

On Nov 23, 6:49*am, "cshenk" > wrote:
> "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.

I just remmeber. The one I liked was "Tamari" brand.

On Sun, 23 Nov 2008 10:31:32 -0800 (PST), amandaF
> wrote:

> want to understand different types of soy sauce used for different
>purpose. Can you share (posibly in a new thread)?

Google is your friend
http://www.recipezaar.com/library/getentry.zsp?id=473
http://www.wisegeek.com/what-is-soy-sauce.htm


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

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.

Dave Croft wrote:
>
> "James Silverton" > wrote in message ...
> > Corey wrote on Sun, 23 Nov 2008 01:38:55 +0000:
> >
> >> 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?
> > 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.
> > James Silverton
> > Potomac, Maryland
>
> I have recently discovered that Tesco Fish Sauce (Anchovy) makes an interesting
> variation on Soy sauce when Chinese cooking.
> Has anyone else any experience on this?
>

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.

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.

amandaF wrote:
>
> On Nov 23, 6:49 am, "cshenk" > wrote:
> > "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.
>
> 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

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. (Although not tamari,
> obviously.)
>
> I've been using Kimlan (light and dark) for a number of years, on the advice
> of the proprietor of the store where I buy most of my Asian food supplies.
> It's Taiwanese. I've seen Pearl River Bridge, and I think a bought some a
> while ago, but haven't done a side-by-side test or anything.
>
> Have you ever tried the soy sauce with mushroom? I've never run across a
> recipe that uses it.

It can be used in any recipe that specifies dark soy. Very nice with
mushroom dishes and anything that is stewed.

"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
Potomac, Maryland

"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
Potomac, Maryland