Some of us prefer Coke over Pepsi, Macs over PCs, Hondas over Toyotas. Now that we’ve moved back to the mainland, we can no longer find Aloha Shoyu. I didn't think too much about different types of soy sauce until I started buying other brands. There really truly is such a difference. David where did you find it in Raleigh?? The fewer ingredients, the better. Also known as "fresh" soy sauce, you'll sometimes find it labeled "pure bean" or "thin." Usually find it in the Asian section somewhere. Some that might be good to try are the Kalbi ribs and the Sam Choy spicy poke. Most people don’t notice, but I do get a few people that will mention that they like the soy sauce. I like them both for various reasons … however, the key words I personally look for on the bottle are “brewed”, “fermented” or “traditionally brewed.” That and a quick look at the ingredients list will tell you what you’re getting. My friend who is a chef uses Kikoman for cooking. Thanks for sharing, Shay! We reserve the right to delete off-topic or inflammatory comments. Aloha is da best! Other Japanese Soy Sauces: While tamari is made with more soybeans, shiro, or white soy sauce, is brewed with more wheat. Post whatever you want, just keep it seriously about eats, seriously. I feel like I’m just pouring brown water over things if I use Aloha. Kikkoman soy sauce is the best-selling shoyu in the world. Too bad it’s not available anymore. Dark and Double Dark: Like Japanese dark soys, Chinese "dark" soys are darker in color and thicker in texture, but tend to be lighter in saltiness. We strongly recommend avoiding these types of sauces. Which version does Hawaii have? While many Asian countries have their own soy sauce styles and variants, another relatively commonly found style in the U.S. is Indonesian Kecap manis. We may earn a commission on purchases, as described in our affiliate policy. I buy Kikkoman for the convenient dispenser, but purchase either one for the refill jars. Our family preference is Aloha, but it’s not as readily available (or cheap) here in San Francisco like Kikkoman is. I’ve been searching shelves for years , Isn’t “Kikkoman’s” used so much more that it’s almost a generic term for shoyu or soy sauce? This caustic mixture is then neutralized with alkaline sodium carbonate, and flavored and colored with corn syrup, caramel, water, and salt. With a higher soybean content, tamari has a stronger flavor and is ideally used as a dipping sauce. Chemical soy sauces: These are made over the course of about two days by hydrolyzing soy protein and combining it with other flavorings. Most popular brand for liquid amino is Bragg Liquid Amino –> http://www.bragg.com/products/la.html. In Raleigh you can find it in a few places. mmmmmmm, Album Design for Studio Portfolios/Samples, Design for Marketing, Promotion & Presentation. Saishikomi, or "twice-brewed" soy sauce, has a stronger flavor than tamari. This isn’t exactly soy sauce, but we wanted to mention it in case you were looking for a similar alternative. Stand in the international foods aisle of a mainstream grocery store and you're most likely to see Japanese-style soy sauces, known as shoyu. I used to love Aloha while growing up in the islands. These days, many tamari-style soy sauces actually contain a trace of wheat, though most major brands like San-J, Wan Ja Shan, Eden Organic and Ohsawa offer gluten-free versions. I don’t think I’ve ever had that! But like Shay, I switched to Bragg’s liquid amino’s to lower my salt intake although when we eat out I have no choice …. Soy sauce's two main enemies are light and heat. A good all-purpose choice, they are best used in marinades and basting sauces, but are perfectly acceptable for dipping or stir-fries as well. If you have a wheat allergy, tamari can be a good alternative to shoyu, though you should always be sure to check the ingredients list for the presence of wheat. I also like the Bragg’s amino acid mix, esp. Thanks for the A2A. They are used solely for cooking, often added at the last stages to season and add color to sauces. Diamond Shoyu! Nothing reminds me of small kid time more than Aloha shoyu with half-ripe (yellow, not green) mango. It’s made for the Emperor of Japan and leftovers are bottled, not sure if it’s sold to the public or not. Tamari started in the fifteenth century as a by-product miso (fermented soybean paste) production, and was completely devoid of wheat. When I cater and I do the ordering, we use Aloha at the tables. If a Chinese recipe calls for "soy sauce" without any further detail, you can assume it means light soy sauce. I like the flavor of Aloha better, like you said it’s milder and sweeter. It does a great job in explaining the different sauces and what their differences & purposes are. Have you checked out a book called Izakaya Hawaii: Tokkuri Tei Cooking? I gotta get that book. Used to buy it at a co-op in Chapel Hill. Thanks for reminding me. Kikkoman only at sushi bars. People have really taken sides. Beyond that, it’s up to your individual palate. Kikkoman does its West Coast manufacturing in Folsom, California. They are generally fermented for a longer period of time than their thin counterparts and often have added sugar or molasses, giving them a sweet-salty flavor and viscous texture. It has a lighter color and flavor. Tradition, local roots, and flavor make Aloha Shoyu products a favorite among Hawaiian islanders and visitors alike, so serve up your next favorite dish with a little Aloha. ^__^. I think that pretty much says it all…. It’s not a guarantee that it was made there, but they do have a second plant on the West Coast. Here in California, Kikkoman is imported from Wisconsin. Indeed! One of the oldest condiments in the world (it's got a three-millennia history! In the days when I used to be able to use shoyu, I preferred Yamasa. Serious Heat: Kogi-Inspired Bulgogi Tacos With Spicy Slaw », Cook The Book: Sriracha And SPAM Fried Rice », Dinner Tonight: Honey-Soy Glazed Salmon With Bok Choy », Gâteau Invisible Is French for Apple Cake That Disappears Quickly, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce, Classic Sage and Sausage Stuffing (Dressing), Everything You Can Do With a Can of Evaporated Milk, The Best Way to Prevent Cut Apples From Browning, A Guide to Winter Squash: How to Choose, Store, and Cook Your Gourds. kikkoman or yamasa are the only ones i use. Use soy sauce for rich marinades, stir-fries and dipping agents. Aloha for marinade and cooking (not as strong). But Kikoman or Yamasa for the table, especially with wasabi for sashimi/sushi.

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