Got hooked on Aloha soy sauce while on our vacations to Hawai'i. Brewed in Honolulu, they make quite a few different sauces as well as their soy sauce
Yamasa is another good Japanese soy sauce (shoyu) - very good with sushi/sashimi.Got hooked on Aloha soy sauce while on our vacations to Hawai'i. Brewed in Honolulu, they make quite a few different sauces as well as their soy sauce
Were you under the pineapple field?Once I find something I like, I stick with it.
Been using Kimlan since 1989 when a Chinese girlfriend in Hawaii introduced me to it. Tried a few other Chinese soy sauces over the years, some of which are good, but in the end I have always come back to Kimlan. I even prefer it when eating sashimi - excellent with saba, ama-ebi, maguro and/or hamachi, with some wasabi mixed in.
Good to know. I have that too but only dark I tried so no others to compare.Pearl River dark is my go to for a dark soy. Mind you, dark soy is NOTHING like "light" soy but essential in many recipes in conjunction with what most consider "normal" soy.
Same here. All my stir fry also has chicken stock (homemade). That said, the Pearl River light is so good I would not hesitate to use straight up.I very rarely use soy by itself.
Agreed, and good call on sushi. It's fruity and aromatic. That was my first "legit" soy. Blew my mind how much better and different (and cheap). KILLER for that old school jerky brine.Yamasa is another good Japanese soy sauce (shoyu) - very good with sushi/sashimi.
WHATEVER IS ON SALE or KikomanOur house favorite "light" soy sauce is Healthy Boy Mushroom soy. By "light" I simply mean it's not labeled as "dark" which is an entirely different animal. Anyway, this sauce is phenomenal, rich, and addictive. It's readily available in most Asian markets. As far as a decadent choice for a table/finishing soy, Jammy Chai 1608 is otherworldly. Pricey, but worth every penny. Everyone that's tried it has been blown away and an immediate convert. What sayeth ye about other delightful, less commonly found in the typical grocery soy sauces?
I've received and tried Kimlan, undeniably good. Much better then what's found on most American grocery store shelves. I will say however; in my obviously subjective opinion, Healthy Boy Mushroom soy for the win. It strikes me as more subtle and well rounded. Appearance wise, Healthy Boy is a wee bit lighter as well. I was first introduced to it when I asked the proprietor of a thriving Asian market what he and his family used. Without hesitation, he directed me to the aisle and placed the "precious" in my hands. Bless him!Kimlan - likely only found in Asian supermarkets.
There is more than you realize.Interesting topic. I didn’t even know there was this world of fancy soy sauces. I’ve only ever had Kikkomen or store brands.. I’m intrigued to find and trY some of these sauces. We don’t have any Asian people let alone an Asian market anywhere close. I will check online
Interesting. Curious as to why you pick China Lily for cooking? Until I was well into adulthood I thought China Lily was the only soy sauce in the world.I grew up with China Lily. I only use that for cooking with.
Looking forward to giving it a try! It sounds similar to Jammy Chai 1608, which I could easily sip out of a whiskey glass. Thanks for the input!Sorry to bump an old thread but didn't see Kishibori Shoyu mentioned anywhere. Brewed for a year in vintage barrels.
I have been known to sip this stuff out of a whiskey glass before...
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