Soy Sauces | The Dumpling Sisters
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Gluten Free Soy Sauces. 1. Kikkoman Gluten Free Soy Sauce. Kikkoman’s certified gluten free soy sauce consists only of water, rice, salt, and soybeans. And the best 2. Little Soya Soy Sauce.
3. San-J Soy Sauce. 4. Eden Tamari Soy Sauce.Most soy sauce varieties are not gluten-free. However, tamari soy sauce is generally made without wheat and, therefore, gluten-free. The same goes for soy sauces made with rice.
Additionall.Kikkoman’s gluten-free soy sauce has a short, preservative-free ingredient list, brewed with only water, soybeans, rice and salt. This option is deemed gluten-free by the Gluten Intolerance Group of North America, a certification program that inspects products and.San-J Soy Sauce, Kikkoman Gluten-Free Soy Sauce and Eden Organic Soy Sauce are all gluten-free options.
Coconut aminos It is somewhat sweeter than soy sauce, but is still a.A soy-sauce substitute can lend the same salty, umami satisfaction that typical soy sauce does, but many of the alternatives come with healthier perks, like lower sodium and no gluten. If you are allergic to soy, watching your sodium, or eating gluten-free, purchasing a soy-sauce substitute can help you replicate those savory flavors, without.Top Soy-Free Brands. Stock up on these soy-free favorites.
Primal Kitchen. This Paleo-friendly brand was created by Mark Sisson, one of the founders of the Paleo movement, and is known for marinades, condiments, dressings, and protein powders that are free of preservatives, added sugar, and soy. Chipotle Lime Mayo With Avocado Oil.Ingredients for the OliveOil,Basil & Garlic sauce: tomato, olive oil, onion, sugar, sea salt, garlic, basil, black pepper, oregano.
I buy it at our local grocery store in the midwest don’t know if it’s available where you live, though. You could call Bertolli to find out if.Kari-Out is very definitely gluten-free! I order it by the case from the website & carry them in my purse, keep them in my desk @ work, etc.
I eat a TON of chinese food & sushi so I was crushed when I thought I couldn’t eat soy sauce anymore.Gluten free soy sauce in Pittsburgh, Pennsylvania. Penn Avenue Fish Co, Little Tokyo, Umami, The Green Mango, Watami hibachi steakhouses, Ichiban Hibachi & Sushi Bar.
The San-J Tamari Soy Sauce is Certified Gluten-Free and comes in regular, organic, and reduced sodium varieties. 2) Kikkoman Gluten-Free Soy Sauce. Like the San-J Tamari, this soy sauce is a tamari-style soy sauce, but uses rice instead of wheat. It is also Certified Gluten-Free.Ingredients are sometimes different in other countries.
For example Kraft Heinz says it’s only gluten free for U.S. and Canada. For Lea and Perrins (another brand they own) they say only the U.S. version is gluten free but it has anchovy, so not vegan. (1). Check nutrition facts label before consuming, to make sure ingredients havn’t changed.Gluten Free Menu, Vegetarian Friendly, Thai + 4 more Soy Sauce is mentioned in the comments Easily find gluten free soy sauce near your current location by downloading our free app.The brand I buy is San-J, but you can find a few other options as well.Check out this article on 5 different brands of gluten-free tamari soy sauce that you can try out, so you can find.
There are at least 7 to 8 popular brands that produce gluten-free soy sauce these days. You can go through the reviews written regarding these various brands to choose the best of the lot. You will find in the reviews that there are certain brands which are not recommended by the experts.Rich in both flavor and color, YAMASA soy sauce delicately brings out the full range of flavors in the complete spectrum of world-wide cuisines.
Used in kitchen preparations or as a familiar condiment at the table, the YAMASA name is synonymous with quality and good taste.
List of related literature:
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| from Microbiology and Technology of Fermented Foods |
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| from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. |
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| from History of Soy Sauce (160 CE To 2012) |
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| from Living Gluten-Free For Dummies |
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| from Keto Restaurant Favorites |
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| from History of Soybeans and Soyfoods in Canada (1831-2019): Extensively Annotated Bibliography and Sourcebook |
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| from Medical Nutrition and Disease: A Case-Based Approach |
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| from Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free |
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| from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar |
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| from Textbook of Natural Medicine E-Book |
104 comments
I’m trying to make a dark fried rice like the Chinese place I grew up on… not that light mall stuff with the peas. I’ve tried a few recipes and a few sauces, but I never quite get it down.
In Japanese cuisine, light soy sauce is used when you want the saltiness of soy sauce but not the color. Japanese light soy sauce is lighter in color but saltier than regular soy sauce. So the emphasis in using light soy sauce is appearance, not flavor.
The taste of soy sauce coming out of China mainland started to change in the late 90s. Here in the UK, we used to use Chinese soy sauce as it was more common than Filipino soy sauce. When we started to detect the changing quality and characteristics, we stopped buying them.
It may well have been a shift in recipes but the food scandals and adulteration stories leaking out of HK in to Asia after ’97 made us weary of Mainland food products and paranoid that the flavour change was cynical…
Always, always learn something new from Pai. However, with ALL the soy sauces I have…there’s no room in my fridge. �� Good to know they’re not going bad because it’s something I wondered about!!
How long can I fridge my soy sauce bottle after opening before it goes bad?
This was so helpful! There is a very specific soy sauce I like from a restaurant in Chinatown called Shu Jiao Fu Zhou, and I’ve been buying directly from them. But now with lockdown… I have to figure out what the hell they are using! I’m going to assume it is maybe that Shrimp Soy Sauce you mentioned!?
That guy looks like Alexander Skarsgard. I will definitely try these recipes.
I really like kecap manis, (the really sweet, sticky one) but I can never think of ways to use it in recipes. Do you know of any good recipes that use it?
You guys had wrong spelled for Kecap manis, “kecap manis” must be spell to “ketchup manis” ketchup should be spelled the same as kecap because “kecap” is the origin of English words of “ketchup”
Keechap manis i have been looking for the name of that sweet sauce forEVER I could only remember it as a dark soy sauce but it is completely different!!
Great video it helps alot on selecting soy sauce next time i go shopping.
Less salt, more chemicals is nonsensical. Salt is a chemical!
And Suzhou isn’t a province. It’s a city in Jiangsu province.
A lot of ignorance here.
Im so glad I found this….can’t wait to put the recipe together! I am allergic to soy sauce. Thank you.
Real good quality makes a mean difference on traditional steamed rice ��������
Dark Chinese soy sauce is mostly for adding dark colour to dishes, not for its flavor.
Does anyone know the flower brand dark soy? Its been sold a lot in The Netherlands. I’d like to know whether its a naturally brewed kind. 3mcpd makes me worrya lot…
My dads father was born in Indonesia so they ate a lot of Indonesian food. I remember all the Kecap Manis and they would use that mushroom soy sauce too. Great presentation!
so basically all soy sauce is great for
dipping and marinating. thanks. you ruined my day and wasted my time. ketchup is also
good for dipping
Thyroid internet disease time. Try to start away from REAL people
I don’t know that our Indonesia sweet soy sauce is that famous untill I see the ABC brand shown in the thumbnail. Btw, it’s called k-tchup not k-cup.
Wait what?
You say I don’t need to buy them all??
TOO LATE! Ha ha ha!
I go bananas in ALL the asian corner shops in Stockholm, as I (like you said) believe that when you cook “oriental cuisine”, you cook with soy originating from that specific country.
I didn’t know Ketcap Manis was a sweet soy sauce (meaning I didn’t know it was soy based), I usually use it on a basic salad or something.
My favourite soy has been Healthy Boy (or as my friend, who introduced it to me, like to call it: “Fat boy sauce”) for quite some time now, as I find the flavour to be well rounded and not too salty, like the generic Chinese kind tends to be (at least in Sweden).
Second favourite is probably Kikkoman, as that too has a full bodied flavour and is not too salty (and great on sushi).
TLDR:
Love your show.
I got lots of different Soy sauces.
Keep up the great work.
Stay safe.
Say hi to Adam.
As always, you are a delight to spend time with. Very informative and helpful video. Thanks, Pailin! As a westerner, I’ve always just dumped Soya Sauce all over everything. How the chefs must cringe! You are helping me to refine my taste buds. Thank you so much for your work on these informative videos!
I came here to try and figure out what temari was but came away with a whole lot more than I bargained for. I usually use Kikkoman which I love.. is that about the same?
China, Malaysia, Korea, and Taiwan have many high quality organic soya sauce brands. Problem is you can’t get those in the US. And you forgot to mention the fish, mushroom and thick black caramel soya sauces. Anytime you eat Thai food, there is fish soya sauce in it. Some Malaysian and Singaporean dark dishes have black caramel soya sauce while mushroom soya sauces in some Cantonese dishes.
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Hi Pai! Do you throw away soy sauce if it’s past the expiration date?
But the cocounut aminos doesn’t have the zing that soy does? I bought the Braggs but didn’t open because it has so much SODIUM. still some soy but NO GMO/gluten that destroys our thyroid! Thyroid girls: AVOID SOY! DIY sauce: 2 cups bone or veggie broth, 1 tsp balsamic vinegar, 1 tsp red wine vinegar, 2 tsp molasses, tiny bit of sesame oil (for asian feel) in pot on stove, stir. Add 1/2 tsp onion powder (prebiotic), 1/4 tsp ground ginger, 1/4 tsp garlic powder (prebiotic), 1/4 tsp pepper, Him. salt or not. Bring to boil, reduce to simmer for 8 min to reduce. Use over rice or stir fry!
Adorable couple…..and hey guess what? Cooked it along with ya and OMG it smells AMAZING!!! Still have 4 min of simmering to go. Thank You!
I normally use la choy soy sauce what what wouls be most similar to actual soy sauce?
I’m the same as I don’t handle soy well either,so this is fantastic as it’s quite expensive to buy.I really needed this and will be sure to try it soon.Great recipe and thanks for sharing ��
My favorite soy sauce is Bango ketchup. Based on my preference.
Lee Kum Kee has a few confusing varietals. First, there’s the Double Fermented Soy Sauce. Is that an extra dark version? Secondly, there’s the Premium and Kum Chun ones. I’ve used the former as a light/regular soy sauce, and the latter might be super light.
https://www.youtube.com/watch?v=6NDdjFpb8qg
The best one is from pearl silver bridge. The chinese one. It has less salt and taste more like soy. Kikkoman only taste like salt. ��♂️
I am so glad I discovered your channel, really grateful for your existence!��
Pai, i love the twist you did to the Sinigang, can you please add more videos with your twist for Nilaga?
I’m a total soy girl but I love that your recipes are inclusive and allergy-free, Ashley!
Hello soy boys. In the usa. Soy sause
is GMO and contains. Estrogen. Miminkers. And will stop your heart. If you consume more than 8 ounce in 1 hour. Be careful soy sause is really bad for you.
Great video learnt a lot about soy sauce. Thanks a bunch!!
Thank you so much for the video this was totally awesome it opened my eyes to so much. I think I like a Chinese soy sauce but I’m going to definitely go out and try to get the Japanese soy sauce so I can have the experience
Indonesia have it in two form i guess, kecap manis, and kecap asin. kecap asin is like the one they explained, it’s lighter n saltier.
Filipino soy sauce is gross. Save your money and don’t buy it.
I got Kecap as one of the sauces for my ramen noodles, very tasty and sweet. Highly recommend.
Hi Pai! I am a subscriber to your channel. I love Asian recipes. I find it healthy for my health condition. Coming from an Indian background, Our cuisine is hell ever lot spicy. With liver Cirrhosis iIndian spices are too much for me to digest. I love your cooking. But today’s explanation got e more confuse than ever ����. What I am looking for is an Organic light Soy Sauce with less(Sodium) salt. What bran do you suggest? I am an Indian South African and I am sure I will find it in our local Asian store. Thank you!
So what soy sauce type taste like the packets kari-out with the panda logo soy sauce they give you in the chinese restaurants? Cause I love how that soy sauce taste, but apparently it has chemicals ):
You completely missed both Chinese Thick Soy Sauce and Chinese Sweet Soy Sauce (different from Kecap Manis, which you mispronounced).
Japan learnt how to make soy sauce from China. Now Japan makes good soy sauce.
Help please. I don’t see the recipe in here. I’m sorry please point to it or add it…
Loved your video. Really appreciated the information. I’m a person who loved soy sauce, but just recently realized soy is bad for the body and was wondering if there are alternatives out there. Thanks.
I wish i watched this first before I bought wrong soy sauce that cost much�� (had to buy low sodium, but i bought light soy sauce instead) idk if its ok to my cooking…..
I think soy sauce is gross as shit I just need this for something I want to make
I’m glad they covered the fake soy sauce made with hydrolyzed soy protein. That stuff tastes like salt water.
Thanks so much for your knowledge and awareness. Just want to add that vinegar is not good for us either, no fermentation is good for us. I was distraught when I found this out bc I absolutely loved coconut amigos.
Hi Pailin. I Watched all your videos. Thanks so much for the soy sauce 101.
My dark soy sauce by Pearl bridge has more salt per 100ml than my kikoman tamari sauce, one of my recipes need ½ TSP more salt after the light soy sauce and Oyster sauce, unfortunately that day I decided to test out 2 TSP of the dark soy sauce and STILL add the ½ tsp salt, thinking “dark soy sauce is not as salty”, I was wondering what happened and hypothesising if it was the pinch of salt I added to the veggies…i checked the salt content of the dark soy sauce and my eyes nearly popped out lol XD. I now have a system on how I substitute and add the salty ingredients to my recipe.
Japanese soy sauce is the simplest: soy beans, wheat, salt, water and that’s all. Chinese soy sauce usually contains a sweetener, such as sucrose or Chinese liquorice root (sweet-tasting root of a flowering plant) extract.
Dry garlic and onion as probiotics? How about real garlic and onions? Now that’s more efficient.
Thank you for the informative video. I was looking to learn a bit about dark soy sauce that is what led me here. And not that it matters, but you are absolutely gorgeous. Will check out more videos thank you!
I discovered this channel yesterday. I’m mad I didn’t know about it before because the content is amazing and I get to binge watch quality cooking videos like if it was a netflix original series.
I was happily surprise when I read that you live in Vancouver. I do too! I was wondering which grocery store you would recommend to find the products that you often showcase. I usually go to T&T but I know smaller speciality stores will have products that can’t be found anywhere else.
Mostly need to know how to MAKE it, from soybeans, at home. That would be wonderful.
Unfortunately, most of the store brands have SORBATE in them “as a preservative.” Those should all be avoided, since that sorbate will also “preserve” your intestines. My supermarket has only ONE choice that is naturally brewed and does not have sorbate in it.
What is blue ginger? google only returns bars, restaurants and blogposts about bars and restaurants
Lol, I’m not allergic to the world but I am looking forward to trying this out!
Thank you so much for this great information…..I have to say, there is nothing any tastier than a good soy sauce…..and to me, money is no object:)
How come Asian people are relatively more skinny than others if they use soy that much
I use dark soy in a dish with chicken, ginger and spring onion. I reduce the sauce with boiled water as its too salty for me and turn it into a broth. I eat with rice. This video has helped me choose the right soy for different recipes. Thank you.
I just picked up a bottle of that dragonfly black soy sauce today actually!
Got Golden Mountain sauce based on your show and just love it! Thank you for all your great videos and tips!��
For the “thai soy sauce”, i use dragon fly clear cap (thin soy sauce). is this the same thing as your healthy boy mushroom soy sauce minus the mushroom part?
I know someone who puts maggi on her rice!! Haha �� very informative video!
Light Soy Sauce is used for seasoning purpose and its “Xian Wei” (Umami) will uplift the taste of any dishes. It can also be used as marinade, dipping sauce, in stir fry or in dressing and sauce mix. It is complimentary with any ingredients and use as a substitute for salt in cooking. Get some Light Soy Sauce from Us.
Pearl River bridge Superior light soy sauce and mushroom flavored dark soy sauce.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Thank you for watching!
He said it’s expensive but in the photo they show of the sauces it’s labeled $2.50..lol just saying.
Good Lord this this guy dude is so CONCEDED!! THERE SUCH WANNABEES!!
Dude I just cooked my chicken with little soy sauce, I wish if I knew about amino liquid ��������
Trying to watch this but pretty sure my cat just found the spider I felt crawling up my leg earlier
Now how to make it that recipe Keto Friendly. Thank you for the video ��. I found this by video by accident and I already follow Thomas, on another channel, for Keto information.
I perfer using Kikkoman soy sauce with lemon, onions, peppers, as a dipping sauce, fried rice, BBQ sauce.
I love your depth of knowledge with your ingredients. On point with the Japanese soy sauce.
They don’t even trust their own yo! Ichiban goooooo ��������
Kecap manis is my absolute favorite. Surinamese use it a lot.
It’s so shocking how bad soy is for the thyroid. I have a question Thomas is it true that even if something is organic and has a non-GMO label it can still contain GMOs? I like making a tofu stir fry with dulse (for iodine).
Tofu is supposed to be one of the worst but I heard tempeh and edamame aren’t as bad. Thanks in advanced!
The statement that light soy sauce = regular is not true for Japan. The regular japanese soy sauce is the dark one (koikuchi). Light soy sauce (usukuchi) is not nearly used as much.
don’t forget the special secret ingredient timmie hair. I will make it minus the dog hair.
I use chinese soy sauce (taiwanese brand) for chinese and taiwanese. Japanese for korean and japanese. Chinese for vietnamese, thai, and filipino. I find chinese soy sauce best for SEAsian dishes.
Great video! Very useful…As Italian, I don’t have any clue about soya sauce and other Asian ingredients. I enjoy Asian food, specifically Thai food. This info really clarified many questions I had. Please keep doing this type of video! Thanks!
I use to hate soy and im white and when got older i love soy i always like china since little i couldn’t stand it then even tho i lile everything from china now i like soy since use it more and more in dishes every time i go somewhere to eat i tell myself that soy sauce is must have
La choy says on label better than kikkoman its horrid stuff.Yamasa is great.then kikkoman
Hello Pailin!
I started cooking Thai cuisine with your videos and recipe book. I bought the right soy sauces, but I can’t find any black soy sauce in any asian market so far. I live in Montreal and I can only find Thin soy sauce and Sweet Soy sauce in the Dragonfly brand. And only found the Black Sweet Soy sauce in Healthy Boy brand, but Black Soy Sauce is hard to find indeed!! Have any advice? Thank you!!
Do you know if it is possible to find traditionally-made soy sauce outside of China or Japan? Processed in wooden barrels for months or years, and pressed in lots of fabric “bags”…
Wow, congratulations on your announcement!
One more thing about soy sauce that is obvious to any Asian person but not widely understood in the West: Soy sauces are cooking sauces, not table condiments. It’s dangerous to say that something is never done in Asia (-it’s a pretty big place), but I have never seen or heard of anyone adding soy sauce at the table in any Asian cuisine. It’s said in the US that you can always spot a mediocre Chinese-American restaurant by the soy sauce bottles on the table.
Sawatdee khun Pai. First, I love Thailand and love cooking Thai food, and your channel is my goto for anything I haven’t already picked up over there. So real and uncomplicated, unlike many others. With Soy sauces, here in Australia it is generally ‘Soy sauce’ and ‘Light soy sauce’ in the supermarkets, and it’s surprising how many folks haven’t realised that you mostly cook with Light Soy as opposed to Regular (Dark). I am so happy to have just found a great Thai supermarket with all the stuff:) Happy Days. Kop khun mak krup:)
Very useful info you have here. The most important thing is: stick to only a few and get familiar with them. Thank you for the info.
any substitute for soy sauce as it may cause a drop in testosterone levels.
I once read that the low salt and some soy sauces need to stay away from because there is a chemical and or artificial flavor to them. Do you agree?
They did play with the puppy,,, haha
Cute couple! Thanks for good recipe 😉
FYI:
Indonesian soy sauce it’s written “kecap manis” you can pronounce it as “ke-chup ma-niece” means sweet soys sauce
Michael Greger at nutrition facts disagrees with you on soy. Now i am confused because i love you both
Kecap in Indonesian pronounced “ketchup”. That’s where Indonesians get the word from.
If my head ever exploded I wouldn’t have thought it would have been over soy sauce. But it happened. I have been trying to find the ideal sauce (or two) and it IS as complicated as you say. Your video, however, was very helpful. We live in Boston so I guess another trip to Chinatown is in order. Thank you so much for you helpfulness.
What category does “premium” soy sauce fall under? Also, do you think pricey soy sauce is worth it in general? I think 11 or 12 bucks a bottle is a lot.
I made your vegetarian and shrimp tom yum soups, and tried to find mushroom soy sauce but it was difficult. I live in Seattle and went to Uwajimaya, which has a half aisle of soy sauces. But there was only one mushroom soy sauce and it was too big a jar. I looked online for “Thai grocery Seattle” and didn’t find any specifically Thai stores but saw recommendations for Mekong Rainier and Viet Wah so I went to the former (“has the most hard-to-find Thai ingredients”). There were four mushroom soy sauces and I got one that looked closest but now rewatching the video it’s not the same. It’s Pearl River Bridge mushroom flavored dark soy sauce.” It’s much saltier than regular soy sauce, so much that I can’t imagine putting more than a couple drops per serving and I’m tempted to throw the whole thing away. I’ll have to go back to the store and look closer; they may have Healthy Boy or Golden Mountain, now that I know “seasoning sauce” is OK. I skipped the seasoning sauces because I wasn’t sure what they were. It’s surprising how uncommon mushroom soy sauce is here when there are so many Thai restaurants and so much Asian food.
Most Japanese brands soy sauce are artificially produced too. Not fermented. Dudes, read the labels well before commenting.
nice alternative! i have two granddaughters that are allergic to store bought soy sauce and i would love too make this for them, but i need to know how long this may last in the fridge?
Can you make this ahead of time and store it for any length of time?