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.

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

I'm not sure why not -- I sometimes sip a fractional teaspoon
of soy sauce or liquid aminos. Just as one would sample a
vinegar in this way.

If you insist on having a substrate, I'd recommend a bit of
white bread (non-sourdough French bread would be ideal).

Be sure to measure the amounts you are sampling, otherwise
it will throw off any comparison.

Steve

Steve wrote on Sat, 17 Jan 2009 14:34:18 +0000 (UTC):

>> 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

> I'm not sure why not -- I sometimes sip a fractional teaspoon
> of soy sauce or liquid aminos. Just as one would sample a
> vinegar in this way.

> If you insist on having a substrate, I'd recommend a bit of
> white bread (non-sourdough French bread would be ideal).

> Be sure to measure the amounts you are sampling, otherwise
> it will throw off any comparison.

Just make sure that, in addition to different manufacturers in different
countries, you also taste the various types: regular, thin, black, light
colored, low sodium etc. (there may even be more :-).
--

James Silverton
Potomac, Maryland

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

Steve Pope wrote:
> 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
>
> I'm not sure why not -- I sometimes sip a fractional teaspoon
> of soy sauce or liquid aminos. Just as one would sample a
> vinegar in this way.
>
> If you insist on having a substrate, I'd recommend a bit of
> white bread (non-sourdough French bread would be ideal).
>
> Be sure to measure the amounts you are sampling, otherwise
> it will throw off any comparison.
>
> Steve

I just think sipping a tiny amount would be... salty.
Increasingly so. Good point re the measurements.

--
Jean B.

James Silverton wrote:
> Steve wrote on Sat, 17 Jan 2009 14:34:18 +0000 (UTC):
>
>>> 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
>
>> I'm not sure why not -- I sometimes sip a fractional teaspoon
>> of soy sauce or liquid aminos. Just as one would sample a
>> vinegar in this way.
>
>> If you insist on having a substrate, I'd recommend a bit of
>> white bread (non-sourdough French bread would be ideal).
>
>> Be sure to measure the amounts you are sampling, otherwise
>> it will throw off any comparison.
>
> Just make sure that, in addition to different manufacturers in different
> countries, you also taste the various types: regular, thin, black, light
> colored, low sodium etc. (there may even be more :-).

Egad! I am just doing the many soy sauces I have here for now.
Yes, I'd better keep track of the type and not only the brand
though. Tasting the whole universe of soy sauces, even those
available in the Boston area, would be quite a project.

--
Jean B.

Jean B. wrote:
> Steve Pope wrote:
>> 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

>> I'm not sure why not -- I sometimes sip a fractional teaspoon
>> of soy sauce or liquid aminos. Just as one would sample a
>> vinegar in this way.

> I just think sipping a tiny amount would be... salty.
> Increasingly so.

I just did this earlier this week ... I just put a little on a plate
and dipped a finger in each to compare. Just enough to
taste.

nancy

Jean B. > wrote:

>Egad! I am just doing the many soy sauces I have here for now.
>Yes, I'd better keep track of the type and not only the brand
>though. Tasting the whole universe of soy sauces, even those
>available in the Boston area, would be quite a project.

I live a simple life, and only keep one soy sauce on hand at
any given time. Recently it has been San-J Organic Low Sodium
Tamari. We probably buy a new bottle every couple months.

I suppose this low rate of usage is reflective of not doing
many marinades.

Steve

Steve wrote on Sat, 17 Jan 2009 14:54:15 +0000 (UTC):

>> Egad! I am just doing the many soy sauces I have here for
>> now. Yes, I'd better keep track of the type and not only the
>> brand though. Tasting the whole universe of soy sauces, even
>> those available in the Boston area, would be quite a project.

> I live a simple life, and only keep one soy sauce on hand at
> any given time. Recently it has been San-J Organic Low Sodium
> Tamari. We probably buy a new bottle every couple months.

> I suppose this low rate of usage is reflective of not doing
> many marinades.

My regular soy sauce is Kikkoman and I buy a gallon can from time to
time. There are half gallon cans too.

--

James Silverton
Potomac, Maryland

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

Nancy Young wrote:
> Jean B. wrote:
>> Steve Pope wrote:
>>> 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
>
>>> I'm not sure why not -- I sometimes sip a fractional teaspoon
>>> of soy sauce or liquid aminos. Just as one would sample a
>>> vinegar in this way.
>
>> I just think sipping a tiny amount would be... salty.
>> Increasingly so.
>
> I just did this earlier this week ... I just put a little on a plate
> and dipped a finger in each to compare. Just enough to
> taste.
>
> nancy

Heh. Such an obvious approach--and it didn't even occur to me.
that might even be microscopic enough so I don't feel totally
salted. Come to think of it, my daughter LOVES salty stuff, so I
will employ her too.

What conclusions did you reach, Nancy?

--
Jean B.

Steve Pope wrote:
> Jean B. > wrote:
>
>> Egad! I am just doing the many soy sauces I have here for now.
>> Yes, I'd better keep track of the type and not only the brand
>> though. Tasting the whole universe of soy sauces, even those
>> available in the Boston area, would be quite a project.
>
> I live a simple life, and only keep one soy sauce on hand at
> any given time. Recently it has been San-J Organic Low Sodium
> Tamari. We probably buy a new bottle every couple months.
>
> I suppose this low rate of usage is reflective of not doing
> many marinades.
>
> Steve

My daughter and I love Asian food. I used to cook it a lot and am
getting back into that mode. Over the years, I've seen lots of
recommendations and accumulated a lot of different soy sauces....

Actually, too, one reason I want to do this is because of me
recent experience with the too-salty daging masak bali. I started
wondering whether some of the components were saltier than what I
had used before--and brand differences.

--
Jean B.

James Silverton wrote:
> Steve wrote on Sat, 17 Jan 2009 14:54:15 +0000 (UTC):
>
>>> Egad! I am just doing the many soy sauces I have here for
>>> now. Yes, I'd better keep track of the type and not only the
>>> brand though. Tasting the whole universe of soy sauces, even
>>> those available in the Boston area, would be quite a project.
>
>> I live a simple life, and only keep one soy sauce on hand at
>> any given time. Recently it has been San-J Organic Low Sodium
>> Tamari. We probably buy a new bottle every couple months.
>
>> I suppose this low rate of usage is reflective of not doing
>> many marinades.
>
> My regular soy sauce is Kikkoman and I buy a gallon can from time to
> time. There are half gallon cans too.
>

I have used Kikkoman and San-J over the past many years. That in
spite of my reading, also many years ago, that some soy sauces
were carcinogenic... For all I know, whatever caused that finding
has been changed.

--
Jean B.

> Steve wrote on Sat, 17 Jan 2009 14:54:15 +0000 (UTC):
>
>>> Egad! I am just doing the many soy sauces I have here for
>>> now. Yes, I'd better keep track of the type and not only the
>>> brand though. Tasting the whole universe of soy sauces, even
>>> those available in the Boston area, would be quite a project.
>
>> I live a simple life, and only keep one soy sauce on hand at
>> any given time. Recently it has been San-J Organic Low Sodium
>> Tamari. We probably buy a new bottle every couple months.
>
>> I suppose this low rate of usage is reflective of not doing
>> many marinades.
>
> My regular soy sauce is Kikkoman and I buy a gallon can from time to time.
> There are half gallon cans too.
>
> --
>
> James Silverton

My regular soy is also Kikkoman. Alton Brown once did a show discussing
different soy sauces. IIRC, one of the main things to remember was that it
be naturally brewed as Kikkoman is. There are ingredients in La Choy which
according to AB made it undesirable.

Chris

Jean B. wrote:
> Nancy Young wrote:

> Heh. Such an obvious approach--and it didn't even occur to me.
> that might even be microscopic enough so I don't feel totally
> salted. Come to think of it, my daughter LOVES salty stuff, so I
> will employ her too.
>
> What conclusions did you reach, Nancy?

I had just bought San-J tamari, and tasted it against
my standby Kikkomann.

Ditched the Kikkomann immediately. It was harsh in
comparison. Taste testing them together, right away
I could tell which one I liked better. You have a number
of them, I guess you have to narrow them down.

Sounds like a fun thing to do with your daughter.

nancy

Nancy Young wrote:
> Jean B. wrote:
>> Nancy Young wrote:
>
>> Heh. Such an obvious approach--and it didn't even occur to me.
>> that might even be microscopic enough so I don't feel totally
>> salted. Come to think of it, my daughter LOVES salty stuff, so I
>> will employ her too.
>>
>> What conclusions did you reach, Nancy?
>
> I had just bought San-J tamari, and tasted it against
> my standby Kikkomann.
> Ditched the Kikkomann immediately. It was harsh in comparison. Taste
> testing them together, right away
> I could tell which one I liked better. You have a number
> of them, I guess you have to narrow them down.
>
> Sounds like a fun thing to do with your daughter.
> nancy

Yes. Maybe trickier than, say, chocolate tastings.

I suppose that, if one wants to be (scary word here) authentic,
one should cook with soy sauce from the appropriate region. Back
when I started cooking Asian food, there may have just been LaChoy
here. Then I could find Kikkoman, so that was a revelation.

--
Jean B.

On 2009-01-17, 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.

Not sure what you are saying/asking. You "found" datu puti, the dish, or
datu puti, the soy sauce? If the dish, try datu puti, the soy sauce. It is
not plain soy sauce, but a mixture of soy sauce and vinegar.

nb

notbob wrote:
> On 2009-01-17, 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.
>
> Not sure what you are saying/asking. You "found" datu puti, the dish, or
> datu puti, the soy sauce? If the dish, try datu puti, the soy sauce. It is
> not plain soy sauce, but a mixture of soy sauce and vinegar.
>
> nb

No. There is a Datu Puti mix, as you say, but I doubted that was
what ____ (I forget, please remind me) was recommending. I
finally found the soy sauce. It does say new, and naturally
brewed, so I am not sure this is what the OP was recommending
though.

Is there a Datu Puti dish?

--
Jean B.

On Sat, 17 Jan 2009 09:30:36 -0500, "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.

After enjoying a wonderful meal at a restaurant called Tei An in
Dallas a few weeks ago, a process occurs to me. One of the dishes our
party ordered involved soba noodles and an assortment of dipping
sauces. Perhaps you could do the same with a trusted recipe for a
dipping sauce (ponzu maybe?), only make small batches varying the sot
sauce in each one. Then you could dip noodles in each iteration to
determine the effects of any given soy sauce.

Could work.
--
modom

ambitious when it comes to fiddling with meat

On 2009-01-17, Jean B. > wrote:

> No. There is a Datu Puti mix, as you say......

I said no such thing.

> Is there a Datu Puti dish?

http://www.youtube.com/watch?v=ovXRUNYXVfY

nb

modom (palindrome guy) wrote:
> On Sat, 17 Jan 2009 09:30:36 -0500, "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.
>
> After enjoying a wonderful meal at a restaurant called Tei An in
> Dallas a few weeks ago, a process occurs to me. One of the dishes our
> party ordered involved soba noodles and an assortment of dipping
> sauces. Perhaps you could do the same with a trusted recipe for a
> dipping sauce (ponzu maybe?), only make small batches varying the sot
> sauce in each one. Then you could dip noodles in each iteration to
> determine the effects of any given soy sauce.
>
> Could work.
> --
> modom
>
> ambitious when it comes to fiddling with meat

It could. I'll have to see how microscopic a batch I could make.

--
Jean B.

On Sat, 17 Jan 2009 11:52:54 -0500, Jean B. wrote:

> modom (palindrome guy) wrote:
>> On Sat, 17 Jan 2009 09:30:36 -0500, "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.
>>
>> After enjoying a wonderful meal at a restaurant called Tei An in
>> Dallas a few weeks ago, a process occurs to me. One of the dishes our
>> party ordered involved soba noodles and an assortment of dipping
>> sauces. Perhaps you could do the same with a trusted recipe for a
>> dipping sauce (ponzu maybe?), only make small batches varying the sot
>> sauce in each one. Then you could dip noodles in each iteration to
>> determine the effects of any given soy sauce.
>>
>> Could work.
>> --
>> modom
>>
>> ambitious when it comes to fiddling with meat
>
> It could. I'll have to see how microscopic a batch I could make.

i was thinking dipping sauces also. it would add a confounding element
(the other ingredients), but it wouldn't be like making different
marinades. there's also the side-by-side aspect.

your pal,
blake

notbob wrote:
> On 2009-01-17, Jean B. > wrote:
>
>> No. There is a Datu Puti mix, as you say......
>
> I said no such thing.

You said: "If the dish, try datu puti, the soy sauce. It is
not plain soy sauce, but a mixture of soy sauce and vinegar." I
was using "mix" as short for "mixture"--admittedly, a poor choice
of words on my part.
>
>> Is there a Datu Puti dish?
>
> http://www.youtube.com/watch?v=ovXRUNYXVfY
>

Ah. But the Datu Puti part is clearly a reference to the
brand--and the use of the soy sauce in the recipe. Thanks.

--
Jean B.

"Jean B." wrote

>I just found the Datu Puti, which someone here highly recommended

Grin, that would have been me I bet.

> 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.

Each probably has it's own use. I wouldnt toss out any of them. I even
have a recipe that works better with that thin sweet 'Aloha Soy' from Hawaii
(something you pretty much have to be a local to love but they do like it).

For us, a main comparison is the sodium content. Don is on a somewhat
restricted salt diet (not radically, Doc says 1,500mg a day on average and
can have the occasional 2,000mg day). Flavor is also very important so you
won't find any weak-kneed soys in our home.

Compare the sodium levels (adjust if one is using a different serving size
to hide it).
Datu Puti - 760 per TB yet thickly flavorful, actually tastes better than
Kikkoman
- Philippenes

- You can tell a good tasting soy as it actually has a slight amount of
sediment and will faintly 'cling to the bottle' as you roll it about.

I have 3 other soysauce 'like' products just now.

Kimlan aged vegetarian mushroom oyster sauce 415mg per TB (No oysters were
killed in making this product ;-)
- Taiwan

-Compare to Dynasty Oyster sauce at 710mg per TB, oysters met their fate in
the making. Our old standard until we found the Kimlan.
- Malaysia

- Once we use up the last of the Dynasty, we will be getting the Kimlan
instead as it is better tasting and lower in sodium.

'Soy Sauce Paste' (Kong Yen foods- no english other than nutrition label and
this)- this one is really more like a tamari (Japanese thick soy) 493mg per
TB.
- Taiwan

Sodium content isnt the only marker for a good soy of course, but soy sauces
often use large amounts of salt as 'filler'. Generally once we started
looking at the sodium levels and experimenting with the lower sodium ones,
we started finding that most of the lower salt ones, had more true flavor.

"Jean B." wrote

>> countries, you also taste the various types: regular, thin, black, light
>> colored, low sodium etc. (there may even be more :-).
>
> Egad! I am just doing the many soy sauces I have here for now. Yes, I'd
> better keep track of the type and not only the brand though. Tasting the
> whole universe of soy sauces, even those available in the Boston area,
> would be quite a project.

Hehehe I hear ya! Thats why I added the brand names to the post I just
made. Lots of types I havent tried.

I learned how to judge by sediment from a japanese lady with no english. We
were shopping and I was perusing the soy isle at Justco and I saw her hold a
bottle to the light and check. I managed to look curious and friendly and
she grinned, then held two bottles up. Rolled them lightly and pointed how
one stuck slightly to the glass with a tiny bit of sediment, and the other
didnt. She put the one back that didnt.

She was right. I've taste tested and this is a good trick to identify a
thicker soy. Naturally brewed/fermented ones will have this. Chemically
brewed ones will not.

"Jean B." wrote

> I have used Kikkoman and San-J over the past many years. That in spite of
> my reading, also many years ago, that some soy sauces were carcinogenic...
> For all I know, whatever caused that finding has been changed.

Some had chemically brewed methods that were not so good for you in large
amounts.

On 2009-01-17, Jean B. > wrote:

> not plain soy sauce, but a mixture of soy sauce and vinegar." I
> was using "mix" as short for "mixture"--admittedly, a poor choice
> of words on my part.

I admit to an attack of the stupids. I realized what you meant a bit after
I posted and waited for your response so I could apologize. My apologies.


> Ah. But the Datu Puti part is clearly a reference to the
> brand--and the use of the soy sauce in the recipe. Thanks.

No doubt. Further googling turned up the fact the DP brand is a mixture of
soy sauce and vinegar, a rather unique product. I know of no other brand or
type of soy sauce like this.

nb

"Jean B." wrote

> My daughter and I love Asian food. I used to cook it a lot and am getting
> back into that mode. Over the years, I've seen lots of recommendations
> and accumulated a lot of different soy sauces....

I'm slightly swaying back to USA foods, not unusual now that I live here
again vice Japan.

> Actually, too, one reason I want to do this is because of me recent
> experience with the too-salty daging masak bali. I started wondering
> whether some of the components were saltier than what I had used
> before--and brand differences.

It may actually be saltier now (whatever brand that was you used once).

Right now, Don's using the Datu Puti mixed with a little 'sweet brown
vinegar' for a marinade for venison jerky. This is one of the few times the
sweeter Aloha soy would go over well so he added just a touch of sugar to
the mix.

The vinegar BTW is there to break down the meat fibers just a little so you
get a softer jerky. Not much is used. Kinda a 'short glug'. 1 TB maybe?
this to about 1/2 cup of soy and 1 TS sugar.

"Jean B." wrote
> notbob wrote:

>> Not sure what you are saying/asking. You "found" datu puti, the dish, or
>> datu puti, the soy sauce? If the dish, try datu puti, the soy sauce. It
>> is
>> not plain soy sauce, but a mixture of soy sauce and vinegar.

Um NB, no vinegar in Datu Puti soy sauce. You are probably thinking of
their vinegar line (Datu Puti is a brand name and the same company makes
soime really nice vinegars as well).

> No. There is a Datu Puti mix, as you say, but I doubted that was what
> ____ (I forget, please remind me)

(cshenk)
> was recommending. I finally found the soy sauce. It does say new, and
> naturally brewed, so I am not sure this is what the OP was recommending
> though.

Same thing you have now.

> Is there a Datu Puti dish?

Might be. Dunno!

notbob wrote on Sat, 17 Jan 2009 17:46:57 GMT:

>> not plain soy sauce, but a mixture of soy sauce and vinegar."
>> I was using "mix" as short for "mixture"--admittedly, a poor
>> choice of words on my part.

> I admit to an attack of the stupids. I realized what you
> meant a bit after I posted and waited for your response so I
> could apologize. My apologies.

>> Ah. But the Datu Puti part is clearly a reference to the
>> brand--and the use of the soy sauce in the recipe. Thanks.

> No doubt. Further googling turned up the fact the DP brand is
> a mixture of soy sauce and vinegar, a rather unique product.
> I know of no other brand or type of soy sauce like this.

It's hardly "soy sauce" is it? More like Ponzu, which is a useful
version involving citrus juice.

While I remember, others have menioned Tamari which is actually the
ancestor of soy sauce made from the liquid above soy beans fermenting
for miso. People obviously still like it tho' there is confusion because
one of the original importers of soy sauce into the US, thought that
"Tamari" was a catchy name. (Shurtleff and Aoyagi, "The Book of Miso").

--

James Silverton
Potomac, Maryland

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

On Sat, 17 Jan 2009 09:30:36 -0500, "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.

I would taste drops of soy sauce on plain steamed white rice.

Tara

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.

Soy sauce, vinegar, a little sugar, thinned down with some water makes
a pretty standard dipping sauce for pot stickers around here. The soy
sauce sold in the US by Kikkoman I believe, is a lighter, sweeter
version of their Japan shoyu. As it goes, many Americans find it still
too strong and salty. My guess is that most of the US would find a
diluted soy sauce with a little sugar and vinegar more to their taste
- including mine. I'm gonna mix up a batch. :-)

"James Silverton" > wrote in news:aWmcl.219
:

> My regular soy sauce is Kikkoman and I buy a gallon can from time to
> time. There are half gallon cans too.

To me, none of them have the flavor that Kikkoman does. La Choy has a lot
of flavor, but it's an artificial one. I just bought a gallon can of it for
less than $10 at Sherm's Thunderbird in Klamath Falls. In my town, with
it's one market that has a monopoly, that can would have cost over $30 if
they even had it at all.

On 2009-01-17, cshenk > wrote:

I also changed to Kimlan, an excellent Chinese soy. My friend's Japanese
wife preferred it over Japanese soys and served it in her bento place. Very
unusual for a native Japanese person to buy non-Japanese products. It
speaks to Kimlan's quality.

nb

On 2009-01-17, James Silverton > wrote:

> While I remember, others have menioned Tamari which is actually the
> ancestor of soy sauce.......

Not likely, as tamari is a Japanese word and the Chinese developed soy soauce.

http://en.wikipedia.org/wiki/Soy_sauce

nb

notbob wrote on Sat, 17 Jan 2009 21:40:20 GMT:

>> While I remember, others have menioned Tamari which is
>> actually the ancestor of soy sauce.......

> Not likely, as tamari is a Japanese word and the Chinese
> developed soy soauce.

> http://en.wikipedia.org/wiki/Soy_sauce

I am more inclined to believe Shurtleff and Aoyagi on tamari than
wikipedia. However, I accept that the Chinese made modern soy sauce
before the Japanese even if the Japanese were using tamari at the same
time.

--

James Silverton
Potomac, Maryland

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

On Jan 17, 10:36�am, "James Silverton" >
wrote:
> �Steve �wrote �on Sat, 17 Jan 2009 14:54:15 +0000 (UTC):
>
> >> Egad! �I am just doing the many soy sauces I have here for
> >> now. Yes, I'd better keep track of the type and not only the
> >> brand though. �Tasting the whole universe of soy sauces, even
> >> those available in the Boston area, would be quite a project.
> > I live a simple life, and only keep one soy sauce on hand at
> > any given time. �Recently it has been San-J Organic Low Sodium
> > Tamari. �We probably buy a new bottle every couple months.
> > I suppose this low rate of usage is reflective of not doing
> > many marinades.
>
> My regular soy sauce is Kikkoman and I buy a gallon can
> from time to time. There are half gallon cans too.

What pray tell do you do with a gallon of soy sauce? I buy Kikkoman
in the 15 oz bottle and it lasts me about a year, and I like soy
sauce, but I use it by the spoonful, not the cupful. And soy sauce
has a relatively short shelf life, about two years (look at the Best
Used By date on the container, it's not very far out), and once opened
should be stored refrigerated to prevent product deterioration.
Kikkoman now has a new web site that's a piece of shit (apparently
bought out by Del Monte), no longer has any useful product information
whatsoever and no faq. I betcha it's no longer the same quality
product... when I need more soy sauce I will look for a different
brand... but right now I have one half full 15 oz bottle in the fridge
and a full unopened 15 oz bottle in my pantry.

On 2009-01-17, James Silverton > wrote:

> I am more inclined to believe Shurtleff and Aoyagi on tamari than

I might be if I'd even heard of them. I haven't. I'll take the word of a
Japanese food company. It's rare the Japanese give credit to anyone else
for anything.

http://www.mitoku.com/products/tamari/history.html

nb

On Jan 17, 12:41*pm, notbob > wrote:
> On 2009-01-17, James Silverton > wrote:
>
> > I am more inclined to believe Shurtleff and Aoyagi on tamari than
>
> I might be if I'd even heard of them. *I haven't. *I'll take the word of a
> Japanese food company. *It's rare the Japanese give credit to anyone else
> for anything.
>
> http://www.mitoku.com/products/tamari/history.html
>
> nb

My guess is that the Japanese are aware that most things Japanese
originated from China, including the Japanese people. Ditto the
Koreans and the Vietnamese and other peoples in the region. It's
probably safe to assume that the Hawaiians have their origins in
China.

"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.


You could just try them over some plain white rice initially. NOthing to
mask the flavour.

Chris Marksberry wrote:
>> Steve wrote on Sat, 17 Jan 2009 14:54:15 +0000 (UTC):
>>
>>>> Egad! I am just doing the many soy sauces I have here for
>>>> now. Yes, I'd better keep track of the type and not only the
>>>> brand though. Tasting the whole universe of soy sauces, even
>>>> those available in the Boston area, would be quite a project.
>>> I live a simple life, and only keep one soy sauce on hand at
>>> any given time. Recently it has been San-J Organic Low Sodium
>>> Tamari. We probably buy a new bottle every couple months.
>>> I suppose this low rate of usage is reflective of not doing
>>> many marinades.
>> My regular soy sauce is Kikkoman and I buy a gallon can from time to time.
>> There are half gallon cans too.
>>
>> --
>>
>> James Silverton
>
> My regular soy is also Kikkoman. Alton Brown once did a show discussing
> different soy sauces. IIRC, one of the main things to remember was that it
> be naturally brewed as Kikkoman is. There are ingredients in La Choy which
> according to AB made it undesirable.
>
> Chris
>
>
La Choy is simply big box quality fake soy sauce. If you see the words
"hydrolyzed xxx" on the label it is fake.

In article >,
"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.

Why not taste each soy sauce? How much easier is it then to simply taste
a little of each one?