Soy Sauce..

[tp4tissue]

Your Thoughts ?

A Narcotic ?

Healthy o' Not ?

[chyros]

Possibly the best sauce in existence. After eating sushi, I tend up end up slowly spooning up and eating the rest. It is absolutely delicious. It's very healthy, as I recall (lots of antioxidants).

[Findecanor]

There is a wide variety of soy sauces. In grocery stores where I live there are generally only two "types" printed on the labels though: "Japanese" and "Chinese", but that doesn't explain much.
In cooking shows from the UK, I've seen mention of "light" and "dark" soy sauce, which apparently matches the varieties in their grocery stores, but we don't have those here.

The last one I got labelled "Chinese" doesn't taste well IMHO and I can't pair it with much food.

The salt content can't be good. But there's Japanese "Tamari" which supposedly has less salt.
I believe the sauce we get in small cups at sushi places sometimes is sweetened with sugar.

[fohat.digs]

I prefer Japanese style (shoyu) and generally buy low-sodium (which still has plenty of salt in it).

My son developed celiac disease a decade ago so we switched over to tamari and I have been buying that ever since. In the US the most available brand is San-J and that is what I have gotten used to.
 

[tp4tissue]

I prefer Japanese style (shoyu) and generally buy low-sodium (which still has plenty of salt in it).

My son developed celiac disease a decade ago so we switched over to tamari and I have been buying that ever since. In the US the most available brand is San-J and that is what I have gotten used to.
 

Low_sodium is suspicious, kikkomen says they take the salt out AFTER it finishes its normal fermentation cycle at full salt.

How is this done ? 

[noisyturtle]

Regular soy sauce seems like sewage drainage after trying sweet soy sauce!

[tp4tissue]

Regular soy sauce seems like sewage drainage after trying sweet soy sauce!

Ingredients
SOY SAUCE (WATER, SOYBEANS, SALT, SUGAR), SUGAR, SALTED SAKE (WATER, RICE, SALT), RICE SYRUP, WATER, SALT.

You can make that pretty easily.

According to the label, they just added 15.5g of sugar per 30ml (in the form of rice syrup), which accounts for most of the change, the rest is probably a spoonful of sake.

[Darthbaggins]

Ok I need to add Sweet Soy to my pantry, love Soy Sauce but I do tend to lean towards the lower sodium as it carries a better flavor of the sauce vs the heavy salt in most I have tried (even though I do love it as well).

[tp4tissue]

Ok I need to add Sweet Soy to my pantry, love Soy Sauce but I do tend to lean towards the lower sodium as it carries a better flavor of the sauce vs the heavy salt in most I have tried (even though I do love it as well).

Take soy sauce, put sugar in it 15g per 30ml, microwave, add a spoonful of sake or any wine that's not bitter, and you've got it.

[Darthbaggins]

I was going to ask which type of wine, but sourcing sake would be easier lol. 

[Faceman76]

I prefer Japanese style (shoyu) and generally buy low-sodium (which still has plenty of salt in it).

My son developed celiac disease a decade ago so we switched over to tamari and I have been buying that ever since. In the US the most available brand is San-J and that is what I have gotten used to.
 

Low_sodium is suspicious, kikkomen says they take the salt out AFTER it finishes its normal fermentation cycle at full salt.

How is this done ? 

Show Image

https://new.marshallscientific.com/Hermle-Z216-MK-Refrigerated-Centrifuge-w-COMBI-R-p/Z216-K-CMB.htm?gclid=Cj0KCQjw6NmHBhD2ARIsAI3hrM0vjfO5RmmM_ifqujEzbtI9fWZ-bhXJJqFsBJNiMolhJPa9JxtTVNcaAjWcEALw_wcB

Sent from my SM-G975U using Tapatalk

[fohat.digs]

SOY SAUCE (WATER, SOYBEANS, SALT, SUGAR), SUGAR, SALTED SAKE (WATER, RICE, SALT), RICE SYRUP, WATER, SALT

Isn't this getting very close to Teriyaki sauce?

When I make Teriyaki I use rice wine and/or rice wine vinegar, plus garlic and ginger (which I strain out after a while). And I cut down on the sweetener quite a bit.

[tp4tissue]

I prefer Japanese style (shoyu) and generally buy low-sodium (which still has plenty of salt in it).

My son developed celiac disease a decade ago so we switched over to tamari and I have been buying that ever since. In the US the most available brand is San-J and that is what I have gotten used to.
 

Low_sodium is suspicious, kikkomen says they take the salt out AFTER it finishes its normal fermentation cycle at full salt.

How is this done ? 

Show Image

Centrifuge

Are you sure ?, wouldn't this mess with all the other solids ?

[Faceman76]

I prefer Japanese style (shoyu) and generally buy low-sodium (which still has plenty of salt in it).

My son developed celiac disease a decade ago so we switched over to tamari and I have been buying that ever since. In the US the most available brand is San-J and that is what I have gotten used to.
 

Low_sodium is suspicious, kikkomen says they take the salt out AFTER it finishes its normal fermentation cycle at full salt.

How is this done ? 

Show Image

Centrifuge

Are you sure ?, wouldn't this mess with all the other solids ?

I was playing.  It would be a fun experiment, but would possibly ruin the product.

Sent from my SM-G975U using Tapatalk

[tp4tissue]

Pagin' Chyros, how kikkoman remove dat salt ?

[chyros]

Pagin' Chyros, how kikkoman remove dat salt ?

Centrifuging would work if soy sauce was a suspension, but I kind of doubt that. If they centrifuged it, I guess the idea is to take off the supernatant and dilute the rest, but that seems like a weird way to do it.

My guess is reverse osmosis, which would be way easier to begin with.

[tp4tissue]

Centrifuging would work if soy sauce was a suspension, but I kind of doubt that. If they centrifuged it, I guess the idea is to take off the supernatant and dilute the rest, but that seems like a weird way to do it.

My guess is reverse osmosis, which would be way easier to begin with.

So they filter, then reblend the rest ?

[chyros]

Centrifuging would work if soy sauce was a suspension, but I kind of doubt that. If they centrifuged it, I guess the idea is to take off the supernatant and dilute the rest, but that seems like a weird way to do it.

My guess is reverse osmosis, which would be way easier to begin with.

So they filter, then reblend the rest ?

Filter, dilute, homogenise.

[fohat.digs]

My guess is reverse osmosis

But what else would be left behind, besides the salt? Isn't it the bouquet of trace components that create the deliciousness? Those must be larger and more complex molecules than simple little salt.

[chyros]

My guess is reverse osmosis

But what else would be left behind, besides the salt? Isn't it the bouquet of trace components that create the deliciousness? Those must be larger and more complex molecules than simple little salt.

Exactly, that's the principle by which selective membranes work. So if you use a membrane of an appropriate pore size or affinity, you could push out the salt but not the other compounds.

[fohat.digs]

Thanks

https://www.mindbodygreen.com/0-16095/5-reasons-to-use-tamari-instead-of-soy-sauce.html

https://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/tamari-versus-soy-sauce

[yui]

my new favorite sauce is black sweet soy sauce, the thick fermented kind, bought it by mistake once, now can't live without it, the bottle only says "Black Soy Sauce" and "Healthy Boy Brand" so finding it online might prove a challenge (i have not tried to be fair). although still use salty soy sauce to salt asian inspired foods.

[foxieze]

a friend made me go to a sushi restaurant the other day and try sushi. no way i could've eaten the sushi without the soy sauce.
my vote is on soy sauce = amazing.

[phinix]

I love it, add it to anything I cook:)

[Asininity]

Soy sauce is delicious. Kroger has a very affordable self-branded barrel made one.

[fohat.digs]

I posted this link last week, but didn't get any comments. Nobody else is even mentioning tamari, but you should give it a taste test, at least.

https://www.mindbodygreen.com/0-16095/5-reasons-to-use-tamari-instead-of-soy-sauce.html

[Asininity]

I posted this link last week, but didn't get any comments. Nobody else is even mentioning tamari, but you should give it a taste test, at least.

https://www.mindbodygreen.com/0-16095/5-reasons-to-use-tamari-instead-of-soy-sauce.html

I'll take cheap tamari over cheap soy sauce. Even though they're similar I don't think they're always interchangeable and both have a place and use.

This isn't really a knock against the linked article but I found it interesting that it knocks MSG. Both soy sauce and tamari are known for their savory umami flavor which is due to glutamates. MSG is short for monosodium glutamate, which is one of the most common widely known examples of the umami flavor.