Someone just gave me Chex mix that’s been seasoned with soy sauce and furikake and now I like Chex mix.

kkeller

@halla @skinnylatte is Pearl River bad? It's what we usually buy here, and what my Chinese mother-in-law recommended (though perhaps she couldn't get any better where they lived?).

scunneen (he/him) 🚋

@skinnylatte Does kikkoman count as “good” soy sauce?

berserk du soleil

@catsalad @jovikowi @skinnylatte here are two packets and two bottles that say different versions of naturally/traditionally brewed! They say it proudly and directly which helps a lot

Chad-Siberian Orchestra

@skinnylatte have you had hurricane popcorn? https://onolicioushawaii.com/hurricane-popcorn/

Adrianna Tan

@aetataureate @catsalad @jovikowi yeah just look for ‘naturally brewed or naturally fermented’ on the label. And no ‘hydrolyzed soy’. My standard one is Lee Kum Kee ‘premium’ or ‘first draw’ light soy sauce but lots of Japanese ones are good too.

Adrianna Tan

@kkeller @halla Pearl River is pretty good for cooking but it’s not my ‘I wanna drink it neat’ soy sauce (I feel that way about some other brands). I prefer Lee Kum Kee myself but it’s just a geographical preference.

Adrianna Tan

@catsalad it would be a novelty!

Adrianna Tan

@chad I’ve made it often without knowing the name.

It’s definitely the flavor profile I prefer

Rachel Rawlings

@skinnylatte @aetataureate @catsalad @jovikowi I like Lee Kum Kee too, but my first love is Yamasa, and San-J is fine in a pinch.

The other thing to note is that shoyu and "soy sauce" are supposed to be different. Shoyu has a lighter flavor, is gluten free, and is meant for use after cooking, while what most Americans know as soy sauce has wheat added, and is heavier, so it holds up better under high heat.

Adrianna Tan

@LinuxAndYarn @aetataureate @catsalad @jovikowi most shoyu does contain wheat, although

Adrianna Tan

@kkeller @halla this is in Rotterdam

Lee Kum Kee Premium Light Soy Sauce 500ml

Big promotion is available when you buy Lee Kum Kee Premium Light Soy Sauce 500ml, free delivery to Den Haag and Rotterdam, Check out our weekly special sales for more discount!

TOKOPOINT.COM (www.tokopoint.com)

Adrianna Tan

@jovikowi @catsalad generally I would not buy soy sauce from a store that isn’t a Asian grocer. Same in U.S. and in Europe. In lots of places you can get proper soy sauce but only at Asian stores. Even the Safeway / Whole Foods stuff, is kind of basic if they have it at all. I want like a whole range of good soy sauce. My rule of thumb is if it’s in the ‘ethnic aisle’, it’s not for me. More so if it has a weird dragon font

Adrianna Tan

@scunneen there are different Kikkomans. Most of them are better than the average one, the blue and white made in Japan one is very good, there is a lower quality export version made elsewhere i am ambivalent about but would still pick over no soy sauce

FunGuy2PlayWith

@skinnylatte
$$$ but worth it:
https://www.amazon.com/Yamasa-Shoyu-Artisanal-Sauce-Non-GMO/dp/B08Z1R1RDQ

Adrianna Tan

@funguy2playwith I can get that and others at my local store so I’m very thankful

Adrianna Tan

@cavyherd @PJ_Evans soy sauce and fish sauce enhances anything with a tomato base, including many curries and even pasta sauce. You don’t taste it at all, it just tastes fuller bodied

Adrianna Tan

@nathandh my standard is Lee Kum Kee premium soy sauce or first draw

A Guide to Soy Sauce Varieties

There's more to soy sauce than the Kikkoman you buy at the store.

Serious Eats (www.seriouseats.com)

Yamasa for Japanese and Haday for Korean

Moss Wizard

@skinnylatte Do you have a favorite furikake, or do you know anyone who has Opinions about it? Thanks!

Adrianna Tan

@Moss I usually get the Ajishima one that’s in all the stores near me

Just the standard nori one, but if I want to do something different I might get the one with bonito and egg

the roamer

@skinnylatte

So glad you say that. I do a lot of European-style cooking for my family at home, and I normally use soy sauce in the process. I agree, if used correctly the sauce merely enhances the natural flavours of the other ingredients, it integrates rather than dominates.

[In the UK, I buy organic soy sauces from a small company called Clearspring. I am no expert but these are leagues above the supermarket ones. https://www.clearspring.co.uk/collections/authentic-japanese-seasonings.]