Differences in soy sauces?!
Answers:
go to an asian market
they generally have dozens of varieties of soy sauces, most being much more authentic and flavorful than the amerciansed verisons like la choy.
you might want to make sure you get something like Tamari, which is a little more pure
much of the cheaper soy sauces actually have a lot of wheat in them instead of soy.
There are many different kinds of soy sauce. Indonesia has a sweet soy sauce called Kecap Manis which goes great with some dishes but my favourite is Japanese Kikkoman Soy Sauce. Japanese Soy Sauce comes in both normal and light varieties. Light soy is best for vegetable dishes or noodles. Darker soy is best for dipping sauces. Try dark soy with a little minced ginger or chopped red Chili for a great dipping sauce.
Japan Australia Blog
http://japan-australia.blogspot.com/2010…
I don't find the soy sauce to be sweet but the ingredients like English peas and carrots that are often included to be the problem. I could absolutely pass on them altogether and go with peapods, basil, etc. As a rule, I prefer low sodium soy sauce even though I love a salty taste. Mushroom soy sauce is also a big boss to me.
When you buy soy sauce, read the ingredients. Nowadays there are "artificial" soy sauce that includes a lot of chemicals, coloring, sugar, plus flavor enhancer. Buy those made with soy beans and water only.
Kikoman is the best. It has a more intense flavor to it . I also have La choy in my cabinet but its been sitting on the shelf because I find Kikoman to taste alot better.
My taste buds tell me so!
kikkoman i agree
don't forget to use a few drops of sesame oil for that authentic taste
