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| Soy Sauce ~ The importance of soy sauce in Asian / Oriental cooking causes me to dedicate a very long page on the subject. When it comes to Asian, Chinese and Japanese cooking the various soy sauces are as important as the ingredients themselves. The selection of your soy sauce will depend on your recipe. To use light soy sauce when the recipe calls for dark will make a big difference in the taste of your dish. Soy Sauce can be purchased organic or non-organic. Place mouse pointer on picture for brief explanations. Click on picture to enlarge. If you do not read and write the language, it will be difficult if not impossible to decide by the various labels. That being said, selections of soy sauce can be made easier by shaking the bottle.... "When in doubt shake the bottle, at least until you find a name brand you know and trust". In short:
Light soy sauce: The Japanese term "shoyu", is the same as our use of soy sauce. Supermarkets carry several name brands such as: Chun King, Sanchi, Kikkoman, Kinzan (Shoyu), Lee Kum Kee, Pearl River Bridge and Yamasa. This is by no means a complete selection, just a few of the different name brands. Light soy sauce just leaves a light film on the inside of the bottle. Meridian ~ Tamari Soya Sauce Tamari is a wheat-free, gluten-free soya sauce. Ingredients: Whole soybeans, water, sea salt, Koji (aspergillus oryzae), an alcohol used to preserve freshness. Tamari notes: "Tamari is still available today and often confused with soy sauce. It is, however, an entirely different product. Darker and thicker, it tends to have a more intense, less salty taste. Since some manufacturers inaccurately call their products tamari soy sauce, read the label to be sure. Soy sauce is made from soybeans, wheat, water and salt. Tamari contains only soybeans, water and salt. Today, tamari is more widely and appropriately used as a dipping sauce rather than a cooking ingredient. HOW IT’S MADE MAKES A DIFFERENCE For chefs who want to add the special flavor profile and other attributes of soy sauce to their sauté pans or sauce pots, the first step is learning the difference between brewed soy sauce -- such as the Japanese Kikkoman and Yamasa and the Pearl River Bridge brand from China -- and the synthetic soy sauces widely available in supermarkets and tucked into Chinese take-out containers. In brewed soy sauce the color, flavor and aroma are produced naturally during fermentation. The color and flavor of non-brewed soy sauce come from the addition of corn syrup and caramel color to hydrolyzed vegetable protein. Because the production time for brewed soy sauce is approximately six months, there is ample opportunity for the flavors to develop and meld. Non-brewed soy sauce, which takes just a few days to produce, may have a harsh, unfinished flavor. Its' high amino acid content makes naturally brewed soy sauce a flavor enhancer. It actually heightens the taste of other ingredients. Non-brewed soy sauce can mask and overwhelm the natural flavor of other ingredients. To experts like Barbara Tropp, founder and former chef-owner of China Moon Cafe in San Francisco, the distinction between brewed and synthetic soy sauces is comparable to the “difference between a fine wine and the wine you see people drinking in alleys,” she says. “All brewed soy sauces, by definition, are better than the synthetic ones. In anyone’s hands, a naturally brewed soy sauce is fine seasoning.” Brewed soy sauces are made throughout the world, according to Asian formulas. They vary in color, flavor, intensity and viscosity. Light soy sauces are lighter in color, but are full-flavored and good for both cooking and dipping. Dark soy sauces, which are aged longer and have an almost black color, also make good dipping sauces. In cooking, they are best in heavier, more robust dishes like stews. “In general, Chinese soy sauce tends to be very dark and salty with an earthy aroma,” Tropp says. “Japanese soy sauce is brown-amber in color, sweeter and meatier and has a lighter aroma.” Chinese black soy sauce, which contains molasses, has a very dark color, is thicker than regular soy sauce, and has an intense flavor. “This is a far stronger product with its own flavor dimension. It’s a much less adaptable ingredient, and not for the Western cook just beginning to use soy sauce. It’s good with cold noodles dishes and mixed with regular soy sauce in stews and braises. It also can be sprinkled into sautés.” Chinese thick soy sauce comes in a jar and is spooned. Tropp recommends it as a basting glaze for roasted meats and strongly flavored birds. Mushroom black soy sauce, infused with straw mushrooms, has a woody taste and aroma. Tropp uses it with regular soy sauce in sauces and marinades for red meats. “It also is good used sparingly in stir-fries of root vegetables and, of course, mushrooms,” she adds." quoted from China Town Connection ~ http://www.chinatownconnection. com/chinese_soy_sauce.htm Kikkoman USA http://www.kikkoman-usa.com/ Kikkoman ~ All purpose All-purpose Kikkoman Soy Sauce is naturally brewed from wheat, soybeans, water and salt. Like fine wine, Kikkoman Soy Sauce is aged for several months to develop its characteristic rich, yet mellow flavor, appetizing aroma and distinctive reddish-brown color. Besides using it in traditional Asian dishes, try it in mainstream American foods, classic Mediterranean dishes or exotic Caribbean cuisine. Kikkoman ~ Sodium Free Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all- purpose Kikkoman Soy Sauce. However, after the fermentation process is completed, approximately 40% of the salt is removed. Although there is less sodium in Less Sodium Soy Sauce, all the flavor and quality characteristics remain because it is aged before extracting the salt. However, to maintain this full flavor, we recommend using it during the latter stage of cooking in braising sauces, soups and stews, vegetables or stir-frys. Kikkoman ~ Organic Organic whole soybeans combined with organic wheat, salt and water—that's exactly what goes into Kikkoman Organic Soy Sauce, nothing more, nothing less. Our soy sauce is naturally fermented—creating a clean, fresh, and balanced taste refined by months of aging. This preservative-free soy sauce is ideal for vegetarian, fusion and traditional Asian dishes and it complements raw foods by bringing out their natural flavor. Certified organic by QAI and the USDA, Kikkoman Organic Soy Sauce is made with premium quality GMO-free whole organic soybeans, GMO-free wheat and salt. Kikkoman ~ Tamari Kikkoman Tamari Soy Sauce is darker, milder and more aromatic than regular soy sauce. Its specific flavor and color are ideal for recipes that feature delicate, refined flavors. Light Asian dressings and dipping sauces for vegetables and seafood are un-compromised by this preservative-free sauce. Made to proprietary standards that have evolved over centuries, Kikkoman Tamari is naturally-brewed and aged using quality soybeans and just a touch of wheat to add depth and dimension to the taste. Kikkoman ~ Ponzu When your recipe or meal needs a boost of flavor - what do you reach for? Soy sauce? Lemon? Now you can get the taste and flavor-enhancing benefits of both citrus and soy sauce in one convenient sauce - Ponzu. This citrus seasoned soy sauce and dressing has been popular in Japan for years. Now, leading chefs in the U.S. use Ponzu to season seafood, grilled meats and vegetables. It has the perfect balance of salty, sweet and tangy. Like Sushi & Sashimi Soy Sauce, Ponzu can be used right from the bottle as a dipping sauce or as an ingredient in a variety of delicious recipes. Whisked together with a small amount of oil it becomes a flavorful dressing for Refreshing Cold Noodle Salad. Or, try using it to flavor soups such as Hot & Sour Noodle Soup or entrees such as Steamed Fish with Ponzu. Find these sauces in some of your Asian grocery stores or with other Kikkoman sauces in the Asian aisle at some of your local supermarkets. Kikkoman ~ Sashimi The sushi craze is here to stay - and it's no wonder. Sushi can be dressed up or down, eaten as a quick snack or made into a meal. Sushi bars and restaurants have sprung up in cities all across the country and many grocery stores now carry it for take-out. It's even fun and easy to make at home. Whether you are drawn to the simpler varieties, like California Rolls - rice and seaweed wrapped around cucumber, avocado and crab meat or prefer more exotic ingredient such as tuna and eel, one thing is for sure - sushi tastes best with a dipping sauce. That's why Kikkoman developed a sauce specifically for sushi and sashimi (raw sliced fish). Made from our naturally brewed soy sauce, Sushi & Sashimi Soy Sauce is sweeter and milder than original Kikkoman Soy Sauce. The balance of sweetness and saltiness, as well as a special blend of natural ingredients, pairs well with wasabi (Japanese horseradish paste) and heightens the flavor of sushi and sashimi, as well as a variety of other foods, such as pot stickers, grilled meat and chicken. Chinese has a mushroom flavored dark soy sauce: Dark soy sauce leaves a dark coating on the inside of the bottle. Dark soy sauce is medium thick. Asian (Vietnam, Indonesia, Malaysia, Cambodia, Thailand use a sweet soy sauce, as well as the light and dark varieties. Sweet soy sauce contains caramel and is very hard to shake. Very thick. |
| Knorr makes many Asian sauces and mixes, often used by Asians to cut down on preparation time. |
