Table of Contents:
Light & Dark Soy Sauce Mastering Sauces With Ching He Huang By Lee Kum Kee
Video taken from the channel: Lee Kum Kee Europe
How to Make A Gluten Free and Soy Free Brown Sauce (View in HD)
Video taken from the channel: Laura Forde’s Videos
Homemade Korean Soy Sauce
Video taken from the channel: Gourmet Vegetarian Kitchen
Maggi Liquid Seasoning product introduction
Video taken from the channel: MAGGI® Professional
♨️Best Soy Sauce Reviews of 2020 | Soy Sauce Brand for Fried Rice, Sushi & Kitchen
Video taken from the channel: Plop Reviews
Soy Sauce Substitute (how-to: soy-free gluten-free alternative to soy sauce)
Video taken from the channel: Veganlovlie Vegan Fusion-Mauritian Recipes
Our Taste Test of Soy Sauce
Video taken from the channel: America’s Test Kitchen
Gluten Free Soy Sauces 1. Kikkoman Gluten Free Soy Sauce. Kikkoman’s certified gluten free soy sauce consists only of water, rice, salt, and 2. Little Soya Soy Sauce. One of the best things about Little Soya Soy Sauce is the fact that these come in highly 3. San-J Soy Sauce.
San J’s soy sauces.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.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.Tamari sauce is actually a Japanese condiment that is very similar to soy sauce. Today, there are two leading brands that produce gluten-free tamari that you can find in most grocery stores.
They both confirm on their websites (links below) that their products are USDA-certified gluten-free.Kikkoman’s Gluten-Free Products are specially formulated using gluten-free ingredients for the same great taste, and are certified by the Gluten Intolerance Group of North America (GIG).A tamari soy sauce is a type of soy sauce that has only been brewed with soybeans.
The lack of wheat in its main ingredients is the reason why it’s an excellent gluten-free option.This isn’t exactly soy sauce, but we wanted to mention it in case you were looking for a similar alternative. Top 3 Best Soy Sauce Reviews 1. Kishibori Shoyu Pure Artisan. Anything with the term “artisan” in the title is a huge clue as to the quality of the product, and when it comes to soy sauce, it’s hard to beat Kishibori Soya.
Regular soy sauce is not gluten-free. Wheat is a primary ingredient in soy sauce, which surprises many people who are new to gluten-free diet. There are several gluten-free soy sauce options available that use rice instead of wheat.
If you cannot find soy sauce marked gluten-free, tamari is.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 great swap in most dishes.San-J Tamari Gluten Free Soy Sauce, Black Bottle, 10 Ounce. 4.7 out of 5 stars 254. $7.93. #10.
Kecap Manis (Sweet Soy Sauce) 600 Ml (20.2 Oz) (2 Pack) By ABC (2) 4.5 out of 5 stars 446. $8.50 $27.99. #11. Premium Lite Soy Sauce Low Sodium No MSG Kosher Real Asian Brewed Kikkoman Tamari Soy Sauce Gluten-Free, 64 Ounce (0.5 Gallon) 4.7 out of 5 stars 142. $18.09$18.09 ($0.28/Fl Oz) Get it as soon as Wed, Jul 22.
Gluten-Free Spaghetti Sauce Tomato sauce is naturally gluten-free and most generic brands like Rago and Prego are deemed as such. But my favorite brand of gluten-free spaghetti sauce in a jar is Rao’s Homemade Marinara or Arrabiata Sauce.Gluten Free Substitute for Soy Sauce While most commercial soy sauces contain wheat, there are some well-known brands that certify their products as gluten-free. Brand names like Kikkoman and San-J have a gluten-free version of soy sauce that offers the same rich, savory taste as their regular soy sauce.Aloha Hawaiian Style Gluten-Free Soy Sauce has no MSG added and is wheat free.
Smooth Tasting blend. Tradition, local roots, and flavor make Aloha Shoyu products a favorite among Hawaiian islanders and visitors alike, so serve up your next favorite dish with a little Aloha.Gluten free soy sauce in Pittsburgh, Pennsylvania.
Penn Avenue Fish Co, Little Tokyo, Umami, The Green Mango, Watami hibachi steakhouses, Ichiban Hibachi & Sushi Bar. Gluten Free Soy Sauce in Pittsburgh 2020.
List of related literature:
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| from Living Gluten-Free For Dummies |
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| from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. |
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| from Keto Restaurant Favorites |
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| from History of Soy Sauce (160 CE To 2012) |
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| from Microbiology and Technology of Fermented Foods |
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| from The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites |
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| from Medical Nutrition and Disease: A Case-Based Approach |
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| from History of Soybeans and Soyfoods in Canada (1831-2019): Extensively Annotated Bibliography and Sourcebook |
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| from Eating Asian America: A Food Studies Reader |
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| from Soy Applications in Food |
103 comments
I like Silver Swan Filipino soy sauce. Tastes so much better than Kikoman.
Kikoman and/or Yamasa are my favorite Go-To, daily driver brands of soy sauce. They’re both relatively smooth, complex, richly flavored sauces, without being overly salty. They also typify Japanese style soy sauces. After that, if I could still find it anymore, would be San’J Twice brewed Shoyu. Really nice stuff, but I haven’t had any in probably 20 years, due to unavailability… sadness
Lastly are those Nasty brands like Chun King, La Choy, Chef Bonneau (quite possibly the WORST “soy sauce” I’ve ever been subjected to), etc… manufactured, not brewed… they’re really quite disgusting!!!
I’m confused how is it she doesn’t clear her palate before tasting the other soy sauce’s? How do you give a factual appraisal with residue from the previous soy’s on your palate?
Kukkiman is way, way to salty, I am truly blessed living in Edmonton Alberta. My two local supermarkets have very large Asian sections with over 40 verieties of soy sauces. It gets even better with a dedicated Asian supermarket also nearby called T&Ts
I was fascinated by how traditional Korean soy sauce is made and first made my own in 2017. Since then, I tried to find out how the commercial brand I use is made, but they don’t share the info. Why? I don’t know, but I am determined to someday use only my own. I’m planning on making it enough that I don’t need to buy any commercial soy sauce by 2021.
As I enjoy this artful process so much, I decided to share my second video of this soy sauce here. I have learned so much from the experience-not only about how to make soy sauce but also to appreciate the foods I eat more. I learned to be patient and not to rush, and best of all I learned that high-quality things can’t be made fast!
Pearl River Bridge is my favorite
(It’s Chinese, medium darkness)
Thanks. I live your work, the music an learn healthy and new process.
Plenty of other soy sauces from other countries too. Korean, thai, and even sweet soy sauce from Hawaii are other popular versions…very different from Kikkoman. Then there’s other soy like substances like Maggi…maybe called seasoning sauces that taste like soy.
Yep, and I think a big bottle gets better while it sits on my counter.
What is the ratio of sauce to water for dilution? Or is it just to taste? Do I need to dilute it? Thanks for a recipe many of us have been waiting for.
We had Several Japanese exchange students and The only brand they liked is Kikkoman, so the same for us! The Japanese food we have at home does not taste right without it, and it is added to non-salt recipes to heighten flavor because it is salty. Your judge just does not have oriental tadte buds! Ha ha.
Am from India. Wot can I use as the substitute for vegetable bouillon powder
Kikkoman is pretty low-end soy sauce tho??? And notoriously salty. What you really want is naturally brewed with zero added salt.
Wow this is amazing! A real inspiration for me. ����❤
I have a question, I live in Costa Rica and never heard about jujubes. Can I use datil o something else to replace it?
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Can I just say, THANK YOU. My body doesn’t really cooperate when I eat soy and wheat, and the only food I really like is East Asian foods! You’ve seriously made me so so happy. c: Thanks again!! =^.^=
I am so curious how it will turn out. It’s gluten free so I would love to see the result. Your video are so beautiful too.
Prehaps kikomon is the winner because it’s actually the most common/familiar one (more so than la choy). They should do an Asian made brand one.
I wonder if they did any variations besides the “normal” versions from the producers. My absolute favorite is Lee Kum Kee Double Fermented soy sauce. Compare it side by side to what you have at home, it’s so rich, it blows Kikkoman out of the water.
this is so helpful cuz I’m allergic to Soy in my throat swells up everytime I eat it so thank you for finding this recipe
I love your channel! Beautiful and informative. It makes me appreciate the craft behind these items. Thank you!
Garbage. I am now using soy paste rather than sauce and I purchase it in an Asian market. Super taste.
I think you’d find a different favorite if tested in Japan/Korea/China etc. with some testers wondering for WHAT purpose is the particular soy sauce being tested.
I like this video!
Very sought for especially when I found out that soy has 10000 more fito-estrogens (female hormone) than any other plant and therefor is a big no-no for men and even some women.
I prefer Pearl River Bridge light SS. You have to go to an Asian market to find it, so middle America will probably never run into it.
Go to your local Asian Mart and buy Golden Mountain Sauce for everyday soy sauce
Looking at someone drinking soy sauce are giving my tongue a stroke.
Kikkoman is the gold standard for me. Yes the more expensive ones are great but pricey to cook with.
I once swore off Kikkoman because it’s made in “WisCANsun,” then a chef told me it was his favorite.
This looks fabulous, definitely trying it out! and the fact that it is gluten free is music to my ears:)
Strange video. Soy sauce has different use pending the recipe you wanna cook. No way I would use some of those sweeter ones for cooking roast meats.
I would like to hear your argument (or anyones) against gmo.
It is actually greately benefitial to the planet, it would let us grow plant in harsh climates where we can’t grow anything and let us feed more people in a eco friendly way! I feel like, as vegans it’s hypocritical of us to say otherwise.
But i’m curious to know why some people are against it, hoping it’s not just the “because it’s not natural, therefor it’s bad” argument
I eat a lot of Asian cuisines & low-sodium Kikkoman is my fave, but I’ve not tried the expensive ones. I grew up on La Choy, like Jack.
My wife is Asian and discovered Kikkoman here in the states that is all she will use or allow in the house man do I get great Asian food
I grew up on Kikkoman, so that what I am used to. But here in the Philippines I have to pay import prices for it. My wife uses a horrid local brand that taste like sour and salt (puti? something). Honestly reminds me salty vinegar… But it is what she grew up on so we agree to disagree ha ha ��������
Why only Chinese and Japanese? Why not Thai and Filipino among others?
China Lilly?….My favorite but wasn’t tested….Any opinions?
Tamari is not soy sauce, it’s a byproduct of fermenting miso. The best tamari, not the stuff sold in your general supermarket, is quite good. Or… use miso!
Why do I feel I could watch Bridgette taste soy sauce all day long? You obviously have a great poker face….cause straight up soy sauce would have me making all sorts of faces.
Kikkoman is a basic soy sauce for just about every palate. There is so many different kind out there. It’s like wine, it’s best to match up certain kinds with the food
Can you make a video on making Lumpia please? I made it last night and they turned out so big. Was wondering what is the trick to making the Lumpia tight, skinny and long. Thank you for this video, I went to door to door, nobody had soy sauce that answered, I didn’t know what to do… I made pork fried rice, got to have soy sauce! Thank you!
I never liked Kikkoman, because it’s just too overpowering, I prefer LaChoy……..Mostly because I’ve got used to it.
I am a brewer by trade and I’ve recently branched out into fermented food and sauces. This is by far one of the most interesting ones I’ve seen so far. Your videos are awesome. Thank you!
I use kikkoman for cooking. But, for dipping Ahi Tuna, steak or over rice I have discovered a new favorite, Bluegrass Soy Sauce. Yes, it,s made in Kentucky and aged in what else but bourbon barrels by a Korean chef and restaurant owner. It’s pretty spendy but worth it.
Ahaahaha a bit late but I loved how you guys addressed the whole drinking soy sauce out of the glass. The Asian in me was dying.
You guys should’ve just dipped teaspoons or if you wanna go all authentic, pour a bit to a saucer and drink it straight up.
That being said, soy sauce is really condiment. A vege spring roll or something should have been prepared!
Sauce is the bomb! I don’t like coconut aminos and soy is no good. Great substitute.
Hey this SanJ tamari is too salty! If only there was a low sodium version… Oh wait
I really enjoy your videos! I am wondering that what is the taste difference between Korea soy sauce and Japan soy sauce?
Did you test a Japanese brand called, Yamasa? If so, how did it rate? ��
Thank you, finally I can eat rice with soy sauce without becoming soyboy
Did you test Yamasa? If so, where does it rank? I like Kikkoman but prefer Japanese soy sauce to Chinese soy sauce. IMO, Yamasa is by far the best. I’m surprised it wasn’t at least on the table. Cheers.
I wonder if they tested my favorite, Kimlan. I like their pick as well.
Is the bouillon you use very high in sodium? I have hypertension so I always have to be mindful of salt.
Always fun to see people try to convince others on matters of the palate. Me? Kikkoman.
Please tell me where you purchased your charcoal. My Doenjang and soy sauce was ruined after a whole year’s anticipation. I used the highest quality of lump charcoal made in the US and it dissolved into the brine. Love that you formed your Maeju into balls instead of blocks, they fit so much better into the fermenting jar ❤️
There are some amazing white soy sauces too! They have an almost alcoholic fermented flavor.
I shattered my parents’ world when i shiwed them the ingredients in packet “soy sauce.” I use quotation marks because its not even soy sauce at all
✿ Veganlovlie Recipes / Soy Sauce Substitute how to: Whether you are trying to control sodium, soy or gluten, this soy sauce is a great budget-friendly alternative to soy sauce. It also doesn’t take a lot of time to prepare. ✿ FULL PRINTABLE RECIPE ▶ http://www.veganlovlie.com/2015/04/soy-sauce-substitute-recipe-for-soy.html
The recipe is based on vegetable broth/bouillon, vinegar, blackstrap molasses and spices. The blackstrap molasses is the key ingredient in this as it gives it that rich dark colour and a distinct pronounced flavour. If you don’t have molasses on hand, you could try with a very dark caramel made from sugar. If you are making this sauce, I suggest you hold on to the salt until the end and taste to see if it needs it; the brand of vegetable bouillon I used is already quite salty, so there wasn’t any need for me to add any more salt.
Recipe adapted from: http://www.timescolonist.com/life/it-s-not-hard-to-make-a-substitute-for-soy-sauce-1.3009
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Audio credit: Kevin MacLeod ( http://www.incompetech.com)
As a Asian male, my soy sauce of preference is the low sodium Great Value (Walmart brand). It is tastes better than all of the brands found in Asian grocery stores by far.
All of these are nasty compared to good old American Heinz Ketchup.
I was really scared I wouldn’t make it right, and I couldn’t find powdered veggie, but I found the cubes. Even so, it turned out great. Thank you so much for sharing this!!!!
Back in the early 70’s Kikkoman couldn’t even give the stuff away to American grocery stores.
The salesmen begged them to try and when the purchasers tasted it they thought it was awful.
Finally a rep came up with the idea of convincing the supermarket of bringing in a frying pan and stove and cooking some meat marinated with the Kikkoman soy sauce.
The aroma attracted the attention of customers and people really liked it and that’s how it took off.
Instead of just salt and pepper try seasoning your steak with some soy sauce. Don’t think anyone will regret it.
The taste testing needed to have been performed with different foods not by itself.
Cant eat soybeans but my fav food is Asian. So, this will be wonderful for me.
Maybe a little bit out of the topic, I wonder can we use those balls meju (fermented soy bean) to make gochujang? Since I can’t find mejugaru (fermented soy bean powder) in my country, I feel like want to make the meju dried and blend it to make powder, is it make sense? ��
These folks need to grab the 50+ brands in any Asian store. Then we’ll talk.
America’s test kitchen selects kikkoman American made soy sauce. Another conspiracy ������
Thank you for this. My daughter has a soy allergy and we love Japanese food, so it’s been difficult to cook it without soy sauce as it’s just not the same. I’m looking forward to trying this.
Thank you. You have brought lovi-ness into my life today. THANK YOU. Craig
Each to their own. I just bought the gallon size of La*Choy and only use Kikkoman as a slop back-up soy sauce. tho I do like the Kikkoman Lime Ponzu.
I need a group of white folks telling me the best soy sauce to buy
I never knew this was such a process. We take for granted so many things.
I used this recipe except for I substituted the molasses used sugar and caramelized it used apple cider vinegar added hot water to it and I didn’t use the seeds it came out sweet and salty sooooo delicious over my vermicelli noodles and crab meat yummm thank you will never buy soy sauce again ����
Kikkoman is garbage. Go to your local asian mart. Anything you buy there will be better than the mass produced brands.
I made this korean soy sauce, this sauce smells more stinky/dry fishy, the smell in kitchen not even going away even after 2-3 days… May be koreans, chinese, japanese enjoy taste but not suitable to Indian taste..
This is such an interesting process!! I had no idea traditional soy sauce was made like that. Thanks for sharing!!
Thank you for posting this! We had to go soy-free a few months ago, and the thing I miss most is soy sauce. I’m going to try this this week.
I always buy CHINESE soy sauce. Japanese “K” sauce is odd in Chinese recipes.
This is awesome! I can’t wait to try this! New subscriber! <3
Grew up with both; love both…made in USA…makes me love them even more! ❤️��
My word, that was a long lost taste for me. Thanks for bringing the soy sauce sensation into my life again without the added soy!
I really enjoy every minute of this one, it’s so beautiful. I love the music choice so much, it goes so well with the story. Well done, you must be an artist! ������
All the shelves in Hawaii for soy sauce are out of Kikkoman. I had to buy the reduced salt version. Can hardly tell the difference!
this is so interesting! I had no idea you could make this at home:) wow
So, gluten-free people are just SOL because they can’t have wheat? That’s too bad. I do like tamari, though.
My uncle won’t use anything but Japanese or Lee kum kee. I wonder where that would fall on the test. P.s. he is Japanese.
I wish they said more about how many brands they explored and how they cooked with them. Myself, I like Kimlan. But you need an Asian store to find it. But drinking soy sauce from a glass is just not good-as would be the case, too, with fish sauces.
I have yet to try making this. Although I would need to use dates puree instead of the molasses since I cannot find that where I live. And not consuming sugar as well.
I have been making dates puree for some weeks and using it as substitutes in my cooked meals or salads. My soy sauce might turn out to be a bit lighter in colour, but hopefully it should taste nice:)
Wow! Amazing video! Ball-formed soybean paste look so precious in the window! Like little caramel candies! Can’t wait for another part:)
Not only do I learn a lot by watching your videos, they totally reset my mood! Your videos are pure art….Thank you so much for sharing them. Your time and efford are much appreciated <3
Plz i want recipes gochujan i love you so much where youfrom?
I think putting Japanese style soy sauces vs Chinese style sauce as though they were the same thing makes about as much sense as including ketchup in a mexican salsa tasting.
This is apples and oranges guys.
Hello,
what is purpose of jojobes, because on area where I live, there is no way to buy it. It’s this source of suggar for feedeing fermentation?
Sempio, which is Korean brand, is very good. They make all kinds such as for soup, for stew, for salad and so on. You should try it. Also I tried their soy based taste enhancer called “Yondu” which can be added basically to anything. I love it.
Tamari is much better, more flavor and less ‘salty’ IMO. Tamari must be selected as well to find the best. Kikkoman never.
That was beautifully done. It looks a whole lot easier than the Japanese method. No special spores, etc to buy.
Its interesting!!
I am Korean but I’ve naver made it at home.
You did great job������
메주를 공 형태로 빚는거 처음봤어요! 매번 상자형태만 봤는데 새롭네요. 항아리 아닌 유리병에 하는것도 새로워요. 넘 잘보고있습니다!
Kikkoman is very popular in the U.S.A for sure. As a matter of fact almost all restaurants use them mainly because it’s a well know brand, cheap enough, decent quality and all restaurant suppliers carry them. But trust me it’s ok at best. You should really try other soy sauces. Go to a Asian super market and try them all LOL ��
you made this before..you’re making it again..Shrug,cool,looks fantastic.
No mention of naturally brewed? Try Vietnamese soy seasoning. It’s utterly delicious!
I’ll take any soy sauce made in USA over any soy sauce made in China. Communists can kiss it.
knowing how to take the time is so important…. but when we can’t find jujubes with what can we replace them? with a slightly tart plum? Thank you Jeem ������
I use the premium light soy sauce very regularly it’s really very tasty. ��