People used look at me like a crazy person when I kept saying that the soy sauce packets from the Chinese restaurants taste different than the packets that came from Japanese or sushi restaurants. SEE?!! I ain't nuts!!
A lot of times the packets at Chinese restaurants or in school lunches don’t even have any soy in them! Just water, salt, caramel color, and preservatives. I don’t understand how it can be labeled as soy sauce.
😂 good luck with that. I used to go to Korean market in Kansas, they had Japanese, Caribbean and Indian isles maybe you have something like that out there?
the indonesian sweet sauce, you can use it as a dip or a condiment as well. cook some omelette or sunny side up eggs, and pour the kecap on rice, HEAVEN
1/2 cup Kikkoman soy sauce 1/2 cup brown sugar 1/2 cup Mirin sweetened sake 1 cup water 1 small slice of ginger root 1 clove of garlic Boil on high heat for 5 minutes. Remove garlic and ginger. Eat it with EVERYTHING.
@@aimixue You beat me to it. All teriyaki sauce are not the same. I tried to get a good recipe from makers of good teriyaki, but they all can't or refuse to divulge there secret. A little of this and a little of that and you do it all by taste.
I might have missed it, but I didn’t see Korean soy sauces mentioned at all. By trial and error, I learned that all of these soy sauces are so different, and you really want to use the right one depending on what dish you are making.
0:03 Am asian not single dish in my state uses soy sauce ,am from Kerala in India (when people talk about asia They seem to forget about that india is also in asia)
Kecap manis = Sweet thick soysauce. pronounced keTCHap. Good for cooking and as a dipping sauce. You should try the brand Bango. It's the best! Kecap asin = Salty thick soysauce, good for cooking.
The much awaited soy sauce video!!! I remember commenting on your "9 asian sauces you must have" or something like that and you guys said you were gonna do this and I'm glad you guys actually made it and don't forget your "promises". This was really useful now I can amaze my mum and sisters :p Thanks guys!!
@@mythydamashii9978 FALSE, the word 'ketchup' was indeed popularized in europe because of East Indies, to which upon across when they misslabeling/adopting 'soy sauce' (or kecap in malay/indo) as tomato sauces (ketchup) when they occupied part of nusantara and malay archipelago. It is not wrong to call the origin of Western ketchup word was from Indonesia, but the ingredients itself was from hokkien (southern china)
the way to pronounce kecap is like how u pronounce ketchup lol when i was a child i kept on thinking that soy sauce (kecap) = ketchup bc of the pronounciation
Did you know there is a soy sauce alternative, called Liquid Aminos, made by BRAGG? It's gluten free, has no preservatives, is Non-GMO certified, and kosher. On the bottle It says "It has 16 essential and non-essential amino acids in in natural occurring amounts from liquid Non-GMO soy protein only." It also lists them all. There is no ADDED salt, only that which occurs naturally. The ingredients are listed as "vegetable protein from soybeans and purified water.
Hear, hear it always seems like Chinese have a limited view on themselves and many times ignore that different region, different company has different recipes each with different processes like Tea, Wine or Beer. The Japanese 'have many variety' is just pretty much different companies selling their soy sauces with minute differences similar to marketing soft drinks: Pepsi Light, Diet Coke, Pepsi Lemon. Which reminds me, there was a Japanese show where a man from Tianjin went to Japan to try Chinese food and later said that wasn't Chinese food (=_=|||) it turns out the food they were serving was Southern Chinese style, Cantonese to be exact.
Did you check out the coconut soya sauce substitute - Organika Coconut Sauce-Certified Organic, 250 ml ? It's; Gluten free, non-GMO, soy free, and importantly MSG free compared to other sauces, better for overall health Great cooking alternative that promotes healthy fatty acid intake for better heart and cardiovascular health Versatile product can be used for cooking, dressing, etc Can't wait to try it.
Im from Serbia and i got hooked on soy sauce, its around 3 dollars for 125ml of disgusting, chemical tasting oversalted water, so i discovered chinese store that sells haday sauce 500ml for 2 dollars and its 5X better than the Lidl one or Megachef
I grew up with Kikkoman soy sauce. I changed to Aloha soy sauce. I’ve also bought the low sodium one. I’m changing to Tamari for the low to no wheat factor. Great video. Mahalo!!!🤙🏻🤙🏻🤙🏻
Very interesting video. I usually use the light Chinese soy sauce with wasabi when I eat sushi at home. Soy sauce with rice rolls (腸粉) are delicious!! There is also another Japanese soy sauce that is flavored with dashi. It is used for dipping cold buckwheat noodles.
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...
Parents were from Hoisan and don't remember them using soy sauce to cook food at home. To flavor the dishes mom used shrimp paste that we call homma and or fu ngui fermented bean paste.
@@cstan8295 but ketchup in chinese not called ketchup but "ketsiap"... Westeners get the words "ketchup" is from Indonesian words "kecap", ketchup and kecap have exactly same spelled
@@fransreynaldi5770 Pickled fish and spicesEdit In the 17th century, the Chinese mixed pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin Chinese guī zhī, Cantonese gwai1 zap1) meaning the brine of pickled fish (鮭, salmon; 汁, juice) or shellfish.[7][8] By the early 18th century, the table sauce had arrived in the Malay states (present day Malaysia and Singapore), where English colonists first tasted it. The Malaysian-Malay word for the sauce was kicap or kecap (pronounced [kɛt͡ʃap]). That word evolved into the English word "ketchup".[9] English settlers took ketchup with them to the American colonies.[1] The term Catchup was used in 1690 in the Dictionary of the Canting Crew[10] which was well acclaimed in North America.[11] The spelling "catchup" may have also been used in the past.[12]
You forgot to mention Sashimi Soy Sauce! That's a Japanese soy sauce specially made for sashimi. Which includes little mirin and some kind of dashi stock usually kombu dashi to enhance the sashimi flavor to max.
The way you pronounced "Kecap Manis" was very American. I personally don't really mind though. You guys probably wouldn't know. And besides, it was funny.
At the 2:11 mark, Suzhou Province? Never heard of it.. The bottle in the picture of from Yangzhou which some great food. Any idea if you can buy the bottle shown in the video in America?
I have only tasted the Japanese soy sauces but only the dark and the light. I much prefer the Japanese dark soy sauce but I didn't even know that some of these existed, definitely staying away from the soy sauce sachets.. Thanks so much :3
Off the Great Wall Thank you for posting this video. I've had Kecap Manis and a few of the other ones as well, and look forward to trying some of the other ones.
SJ Lizard Natural brewed soy sauce >>>>>>>>>>>>>>>>>>> those little packets. I can drink natural brew, but those little packets are too salty and have no flavor.
This makes PERFECT sense! Finally! When I went to Hong Kong I even got dizzy out of frustration when I hit the grocery stores! Terrible! I was lost and confused in Eastern Asia... This poor Puerto Rican. :'< Now I understand that there IS such a thing of DIFFERENT soy sauces (different colors, flavors and purposes). Phew. Thank you SO much for this video! Now you should make about other saues and their varieties. Haha!
My favorite by far for simply topping is Silver Swan. Hard as heck to get but but we love the depth of flavor. It is Filapeno. I've also tried and liked Blue Dragon and Wan Ja Shan. Will never use Kikoman or La Choy. Nothing but salt water.
I did not know that Kecap Manis is so famous, until I watched this 😃 I love kecap manis for my food (cooking or dipping). Kecap ~> K-Chup, say it like that, Dan. 😊
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!!
Thanks for the soy sauce education. I just bought a wok and was checking into what soy sauces I should be using. I'll go with Japanese if I can find the right ones. Thanks again.
Thank you so much for this video. The only soy sauces that i was familiar with was Kikkoman brand, La Choy and of course the packets at the chinese restaurants. When i'm finished with my giant bottles of these soy sauces i will seek out the ones that you suggested.
for light or dark soy I will buy the Pearl River brand by the gallon. It is ounce for ounce less expensive than a table sized bottle, which I will just refill from the jug. you can get some awesome micro brewed soy from Japan that can run $12 for a small bottle.
First off, thanks for the video. I am 74 retired and just bought a wok and learning to stir-fry. I really like many of the Chinese/Asian sauces but many have too much sodium. I take blood pressure medication and try to keep my sodium intake at a reasonable number. Also using just a little sauce is not the norm, who uses just 1 Tbsp. I have tried several sauces to flavor my stir-fries: ----------------------------------------------------------------------------- Great Value Less Sodium Soy Sauce (Sodium in 1 Tbsp=25% DV), Thai Maekrua Oyster Sauce (Sodium in 1 Tbsp=20% DV), Lee Kum Kee Hoisin Sauce (Sodium in 1 Tbsp=25% DV), Kikkoman Stir-Fry Sauce (Sodium in 1 Tbsp=8% DV), Kikkoman Soy Sauce (Sodium in 1 Tbsp=42% DV), A packet of Soy Sauce from take-out (Sodium in 1 Tbsp=42% DV), Compared to my old favorite sauces: ----------------------------------------------------------- Ketchup (Sodium in 1 Tbsp=7% DV), Yellow Mustard (Sodium in 1 Tbsp=3% DV), Mayonnaise (Sodium in 1 Tbsp=3% DV), ===========================================================
Awesome, thanks! I'm so glad I found this video.. the info was too fast though (way).. I think I'll have to watch it a dozen more times to try and catch it all.. lol. But thanks sooo much for sharing, guys!
The abc sweet soy sauce is so good. I like to mix it with chili sauce to dip anything that needs to have a dipping sauce. When I have hainanese chicken rice, I like to mix sweet soy sauce with the chili sauce and pour it over the whole thing.
I love Wan Ja Shan aged soy sauce. I haven't tried any of the Japanese made ones yet but will in the future. To get an idea of the flavour of Kecap Manis you can add molasses to regular soy sauce till it's very sweet.
This is most helpful. I started researching soy sauces and I'm not in a straight jacket yet but its a matter of time. I live in Boston so I will try Chinatown markets but not sure if we have many Japanese markets.
You guys are awesome, thank you for sharing!! Asian cooking is my #1 fave! I usually use Kikkoman, when I run out of the Japanese soy sauce. I have a CHina Grocery down the street from me, so convenient!! :D
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...
I don't doubt that many Chinese soy sauce manufacturers cut corners but it's laughable to suggest they're the only country motivated by profit. Are Japan and Indonesia no longer capitalist countries?
I dont know about cheap/chemically made soy sauce in Indonesia however we have a lot of cheap not so-safe hot sauces here, made from sweet potatoes and chilies. 😂
What about the Korean ones?? There are different soy sauces to make different dishes like one for soup, one for stew/braised dishes, one that’s traditionally made for all purpose and lastly flavored ones that are enhanced with kelp, onion, garlic, apple and/or leek which is great for stir frys
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.
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?
Linda Casey American Kikkoman in the glass bottle with the blue, red and yellow label is a fine, all purpose soy sauce to use across Chinese, Japanese, Vietnamese, and Korean dishes, in my experience - bc the soy sauces from those countries taste more or less similar to the avg person. Thai and Lao soy sauce is a bit different than the above, so I have a separate bottle of “Healthy Boy” brand soy sauce for that. The islands like the Phillipines, Malaysia, and Indonesia etc have a soy sauce that is also slightly different from the above, but I don’t cook a ton of that food so I don’t keep a bottle of it. Just as long as you’re not using that La Choy stuff you should be good. I personally use a special imported Japanese version of Kikkoman in a plastic bottle that I’m luck enough to get at a Japanese shop where I live, and it does taste diff than American Kikkoman, but again in a pinch I think American Kikkoman is still good.
Tamari is similar but gluten free. It tastes slightly different than the Kikkoman you like, but again, it’s so slight that the avg person doesn’t need both if they don’t have a gluten allergy.
I love your videos. I prefer Japanese soy sauces because they taste the best. I steer clear of the Chinese, Made in China, sauces because I can't trust the quality. Thanks for the work you put into your videos.
What is your opinion of something like Braggs Liquid Amino Soy Protein seasoning? I know its not technically Soy Sauce. I use it to replace added salt in cooking. I also like the flavor over rice and such.
Where i can i buy all the Asian ingredients you guys talk about in your videos at on line. i live in a very rural area and their is not a large Asian community around me,
People used look at me like a crazy person when I kept saying that the soy sauce packets from the Chinese restaurants taste different than the packets that came from Japanese or sushi restaurants. SEE?!! I ain't nuts!!
A fly on your head
A lot of times the packets at Chinese restaurants or in school lunches don’t even have any soy in them! Just water, salt, caramel color, and preservatives. I don’t understand how it can be labeled as soy sauce.
@@rachelweekdays6539That ain’t soy sauce, that’s cheap slop without authentic ingredients.
Me over here in rural Arkansas like “okay I just have to find a Japanese market...”
😂😂
I live in Bentonville.... Did you happen to find one?
@@redvaria6366 I’m in north central we had an Asian market but I think it closed because I couldn’t find it
😂 good luck with that. I used to go to Korean market in Kansas, they had Japanese, Caribbean and Indian isles maybe you have something like that out there?
Wilson’s in Texarkana Texas
the indonesian sweet sauce, you can use it as a dip or a condiment as well. cook some omelette or sunny side up eggs, and pour the kecap on rice, HEAVEN
kecap manis indonesia gang
@@SkylorKatiman #timkecapbango
@Tjhin Matthew bango is best, even more than abc
@Matthew sama, palingan cum dipake buat bikin nasgor doang.
1/2 cup Kikkoman soy sauce
1/2 cup brown sugar
1/2 cup Mirin sweetened sake
1 cup water
1 small slice of ginger root
1 clove of garlic
Boil on high heat for 5 minutes.
Remove garlic and ginger.
Eat it with EVERYTHING.
This is teriyaki
Love it
what is delicious soy sauce for sushi?
@@aimixue You beat me to it. All teriyaki sauce are not the same. I tried to get a good recipe from makers of good teriyaki, but they all can't or refuse to divulge there secret. A little of this and a little of that and you do it all by taste.
@@arjaynovillos7826 I like Yamaha, brewed in Chiba, Japan.
I might have missed it, but I didn’t see Korean soy sauces mentioned at all. By trial and error, I learned that all of these soy sauces are so different, and you really want to use the right one depending on what dish you are making.
0:03 Am asian not single dish in my state uses soy sauce ,am from Kerala in India (when people talk about asia They seem to forget about that india is also in asia)
This guy: this is 10 different type of soy sauce.
Me as Indonesian: that was 1 soy sweet sauce (kecap manis) and 9 soy salty sauce (kecap asin)..
Lol so true!
Chinese dark soy sauce also is a little sweet.
Don't know if it's authentic or not, but I like Kikkoman soy sauce.
It's naturally brewed so it's fine.
KroMcLovinFaSho Yes it's an authentic Japanese soy sauce.
That's authentic. No-frills authentic.
KroMcLovinFaSho my mom's favorite
Sameeee
Kecap manis = Sweet thick soysauce. pronounced keTCHap. Good for cooking and as a dipping sauce. You should try the brand Bango. It's the best!
Kecap asin = Salty thick soysauce, good for cooking.
Hot stuffed tofu or bakwan, dip it with sweet soy sauce mix with little sambal, The best combination
I've been all over Europe and it's always Kikkoman out here, in the traditional glass bottle.
The much awaited soy sauce video!!! I remember commenting on your "9 asian sauces you must have" or something like that and you guys said you were gonna do this and I'm glad you guys actually made it and don't forget your "promises". This was really useful now I can amaze my mum and sisters :p Thanks guys!!
.Indonesian "kecap" is actually pronounced like "ketchup". In fact, that's where the word "ketchup" comes from, actually.
Bruh wtf ketchup is from chinese/european origin
@@mythydamashii9978 lol agree. As an indonesian, our language comes from other language. Not the other way around
@@mythydamashii9978 FALSE, the word 'ketchup' was indeed popularized in europe because of East Indies, to which upon across when they misslabeling/adopting 'soy sauce' (or kecap in malay/indo) as tomato sauces (ketchup) when they occupied part of nusantara and malay archipelago. It is not wrong to call the origin of Western ketchup word was from Indonesia, but the ingredients itself was from hokkien (southern china)
@@mythydamashii9978 look up "ketchup etymology" on google
2:20 YES! KECAP MANIS. That's what I am looking for!
buy bango it´s expensive but th best
Upload lagi bang
@@deeramini1892 wow, in indonesia it's pretty cheap in here
Still funny how he pronounced Kicap manis
And we have those in Malaysia too
the way to pronounce kecap is like how u pronounce ketchup lol when i was a child i kept on thinking that soy sauce (kecap) = ketchup bc of the pronounciation
Did you know there is a soy sauce alternative, called Liquid Aminos, made by BRAGG?
It's gluten free, has no preservatives, is Non-GMO certified, and kosher. On the bottle It says "It has 16 essential and non-essential amino acids in in natural occurring amounts from liquid Non-GMO soy protein only." It also lists them all. There is no ADDED salt, only that which occurs naturally. The ingredients are listed as "vegetable protein from soybeans and purified water.
Chinese soy sauce is more complicated than just dark and light. There are 頭抽, 雙璜頭抽, 二抽, 三抽, 煲仔反醬油, 甜豉油, 蒸魚豉油...
Hear, hear it always seems like Chinese have a limited view on themselves and many times ignore that different region, different company has different recipes each with different processes like Tea, Wine or Beer. The Japanese 'have many variety' is just pretty much different companies selling their soy sauces with minute differences similar to marketing soft drinks: Pepsi Light, Diet Coke, Pepsi Lemon. Which reminds me, there was a Japanese show where a man from Tianjin went to Japan to try Chinese food and later said that wasn't Chinese food (=_=|||) it turns out the food they were serving was Southern Chinese style, Cantonese to be exact.
This was super helpful. Thank you!
U guys rock. Informative and entertaining.
Did you check out the coconut soya sauce substitute - Organika Coconut Sauce-Certified Organic, 250 ml ? It's; Gluten free, non-GMO, soy free, and importantly MSG free compared to other sauces, better for overall health
Great cooking alternative that promotes healthy fatty acid intake for better heart and cardiovascular health Versatile product can be used for cooking, dressing, etc
Can't wait to try it.
About time! Great video!
Modern Chinese Speaker thanks for watching :-)
Off the Great Wall What about Thai soy? or Ponzu?
I'm here in Texas and love Soy Sauce in my cooking. This is all good info. Thanks!!
Im from Serbia and i got hooked on soy sauce, its around 3 dollars for 125ml of disgusting, chemical tasting oversalted water, so i discovered chinese store that sells haday sauce 500ml for 2 dollars and its 5X better than the Lidl one or Megachef
I grew up with Kikkoman soy sauce. I changed to Aloha soy sauce. I’ve also bought the low sodium one. I’m changing to Tamari for the low to no wheat factor. Great video. Mahalo!!!🤙🏻🤙🏻🤙🏻
Very interesting video. I usually use the light Chinese soy sauce with wasabi when I eat sushi at home. Soy sauce with rice rolls (腸粉) are delicious!!
There is also another Japanese soy sauce that is flavored with dashi. It is used for dipping cold buckwheat noodles.
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...
Nice video guys!!! This vid helped me a lot!
Parents were from Hoisan and don't remember them using soy sauce to cook food at home. To flavor the dishes mom used shrimp paste that we call homma and or fu ngui fermented bean paste.
woohooo i love indonesian sweet soy sauce!!!! perfect for everything, stew, fried rice, fried noodles etc
Halo mba Lin! Semoga sehat dan ceria selalu!
Fransisca Jelena Gandasasmita yes I couldn’t find Indonesian sweet spy sauce in Philliphines so I use Kikkoman Sou Sauce
Yes,it is my favorite
Diabetes 100
Fun thing Kecap Manis is the reason that Ketchup is called ketchup, weird things some dudes told me.
Well, kecap and ketchup spelled EXACTLY the same.
The word ketchup is Chinese dialect origin.
@@cstan8295 but ketchup in chinese not called ketchup but "ketsiap"... Westeners get the words "ketchup" is from Indonesian words "kecap", ketchup and kecap have exactly same spelled
@@fransreynaldi5770 Pickled fish and spicesEdit
In the 17th century, the Chinese mixed pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin Chinese guī zhī, Cantonese gwai1 zap1) meaning the brine of pickled fish (鮭, salmon; 汁, juice) or shellfish.[7][8] By the early 18th century, the table sauce had arrived in the Malay states (present day Malaysia and Singapore), where English colonists first tasted it. The Malaysian-Malay word for the sauce was kicap or kecap (pronounced [kɛt͡ʃap]). That word evolved into the English word "ketchup".[9] English settlers took ketchup with them to the American colonies.[1]
The term Catchup was used in 1690 in the Dictionary of the Canting Crew[10] which was well acclaimed in North America.[11] The spelling "catchup" may have also been used in the past.[12]
The word kecap comes from mandrin, the word ketchup comes from cantonese which literally means tomato sauce direct translated.
You guys NEED to do an episode on fish sauces too!
Pearl river bridge, light soy sauce is definitely the best there is, and can be used for everything.
This helps a lot guys thanks.
Informative and straight to the point. Thumbs up!
Ah, La Choy, the Twinkies of soy sauce. The only kind I had as a kid. The first time I had Kikkoman my mind was blown.
You forgot to mention Sashimi Soy Sauce! That's a Japanese soy sauce specially made for sashimi. Which includes little mirin and some kind of dashi stock usually kombu dashi to enhance the sashimi flavor to max.
+Ken Asaoka Ｔｈｅｒｅ ａｌｓｏ ｓｏｙ ｓａｕｃｅ ｃａｌｌｅｄ Ｏｙｓｔｅｒ Ｓｏｙ Ｓａｕｃｅ.
That's simply a soy sauce with oyster extract in it. Slightly sweet.
+Ken Asaoka There's also Nama Shouyu (Cold Pressed Soy Sauce)
I have needed this video for a long time. Thanks so much! :))
The way you pronounced "Kecap Manis" was very American. I personally don't really mind though. You guys probably wouldn't know. And besides, it was funny.
At the 2:11 mark, Suzhou Province? Never heard of it..
The bottle in the picture of from Yangzhou which some great food. Any idea if you can buy the bottle shown in the video in America?
whelp totally learned something new. THXX MIKE & DAN
MizzMyst3rious thanks for watching!
This is a fantastic vid!
This was a great and informative video! Thanks for sharing.
Damn I just discovered this channel and I am on a channel marathon now, damn you guys, I have to wake up early in the morning XD
Awesome Video! Thanks 😊
Yep. Kikkoman > La Choi
One is brewed, the other is not. I didn't know the difference, but I could certainly taste it.
You guys are good and funny, many thanks.
Is there a video when you talk about how to store it?
I have only tasted the Japanese soy sauces but only the dark and the light. I much prefer the Japanese dark soy sauce but I didn't even know that some of these existed, definitely staying away from the soy sauce sachets.. Thanks so much :3
Just found this channel, cool channel bros
yes finally
i was waiting on this vid soo long
(i'm addicted to soy sauce...)
Crimson Knight nice! there are worse things to be addicted to
Off the Great Wall Thank you for posting this video. I've had Kecap Manis and a few of the other ones as well, and look forward to trying some of the other ones.
Off the Great Wall Woo
SJ Lizard Natural brewed soy sauce >>>>>>>>>>>>>>>>>>> those little packets. I can drink natural brew, but those little packets are too salty and have no flavor.
Just watched this video, very informative. Thanks guys.
I'm really into Ponzu. It adds a hint of citrus, which is never a bad thing, and it's lower in sodium.
This makes PERFECT sense! Finally!
When I went to Hong Kong I even got dizzy out of frustration when I hit the grocery stores! Terrible! I was lost and confused in Eastern Asia... This poor Puerto Rican. :'<
Now I understand that there IS such a thing of DIFFERENT soy sauces (different colors, flavors and purposes). Phew. Thank you SO much for this video! Now you should make about other saues and their varieties. Haha!
My favorite by far for simply topping is Silver Swan. Hard as heck to get but but we love the depth of flavor. It is Filapeno. I've also tried and liked Blue Dragon and Wan Ja Shan. Will never use Kikoman or La Choy. Nothing but salt water.
I did not know that Kecap Manis is so famous, until I watched this 😃
I love kecap manis for my food (cooking or dipping).
Kecap ~> K-Chup, say it like that, Dan. 😊
guys, thank you for including our (Indonesian) soy sauce! I love your videos. :)
Ain Syahril thanks for watching :-)
So informative! Excellent!
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!!
please can you put the links
Thanks for sharing, I've learned alot.🤚
Mind blown! Thank you!
This video from 2014 but those guys dress like they're inside 80s Hongkong movies.
Thanks for the soy sauce education. I just bought a wok and was checking into what soy sauces I should be using. I'll go with Japanese if I can find the right ones. Thanks again.
Thank you so much for this video. The only soy sauces that i was familiar with was Kikkoman brand, La Choy and of course the packets at the chinese restaurants. When i'm finished with my giant bottles of these soy sauces i will seek out the ones that you suggested.
Brilliant. I cook Asian cuisines often and love this information.
for light or dark soy I will buy the Pearl River brand by the gallon. It is ounce for ounce less expensive than a table sized bottle, which I will just refill from the jug.
you can get some awesome micro brewed soy from Japan that can run $12 for a small bottle.
First off, thanks for the video. I am 74 retired and just bought a wok and learning to stir-fry.
I really like many of the Chinese/Asian sauces but many have too much sodium. I take blood pressure medication and try to keep my sodium intake at a reasonable number. Also using just a little sauce is not the norm, who uses just 1 Tbsp.
I have tried several sauces to flavor my stir-fries:
-----------------------------------------------------------------------------
Great Value Less Sodium Soy Sauce (Sodium in 1 Tbsp=25% DV),
Thai Maekrua Oyster Sauce (Sodium in 1 Tbsp=20% DV),
Lee Kum Kee Hoisin Sauce (Sodium in 1 Tbsp=25% DV),
Kikkoman Stir-Fry Sauce (Sodium in 1 Tbsp=8% DV),
Kikkoman Soy Sauce (Sodium in 1 Tbsp=42% DV),
A packet of Soy Sauce from take-out (Sodium in 1 Tbsp=42% DV),
Compared to my old favorite sauces:
-----------------------------------------------------------
Ketchup (Sodium in 1 Tbsp=7% DV),
Yellow Mustard (Sodium in 1 Tbsp=3% DV),
Mayonnaise (Sodium in 1 Tbsp=3% DV),
===========================================================
great video to explain the difference of soy sauces
Awesome, thanks! I'm so glad I found this video.. the info was too fast though (way).. I think I'll have to watch it a dozen more times to try and catch it all.. lol. But thanks sooo much for sharing, guys!
So helpful! Thanks a lot!!
The abc sweet soy sauce is so good. I like to mix it with chili sauce to dip anything that needs to have a dipping sauce. When I have hainanese chicken rice, I like to mix sweet soy sauce with the chili sauce and pour it over the whole thing.
I love Wan Ja Shan aged soy sauce. I haven't tried any of the Japanese made ones yet but will in the future. To get an idea of the flavour of Kecap Manis you can add molasses to regular soy sauce till it's very sweet.
Favourite is tameri. ヅ
Speaking of soy (but not sauce) miso - love miso!! And one adds soy sauce to miso soup.
I got Kecap as one of the sauces for my ramen noodles, very tasty and sweet. Highly recommend.
Thanks for the information.
Not to be pedantic, but Suzhou is a city in Jiangsu Province. It's on the northern shore of Taihu, across from Huzhou in Zhejiang Province.
i'm looking for a "fermented soy" product/sauce which is produced from organic non-gmo soybeans to buy online. Any recommendations?
thank you so so so much for these important information..
Dope guys lot of information
This is most helpful. I started researching soy sauces and I'm not in a straight jacket yet but its a matter of time. I live in Boston so I will try Chinatown markets but not sure if we have many Japanese markets.
Guys, Suzhou is not a province, it is a city in Jiangsu province, in the north of Shanghai.
Immensely enlightening!
Great video. I had no idea there were so many different types and their different uses. (I'm sorry. I always just bought Kikkoman.)
You guys are awesome, thank you for sharing!! Asian cooking is my #1 fave! I usually use Kikkoman, when I run out of the Japanese soy sauce. I have a CHina Grocery down the street from me, so convenient!! :D
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...
kecap manis is actually sweet one. In Indonesia we have others that called salty soy sauce
Hello! Is it okay to use knorr liquid seasoning even it is expired already
I don't doubt that many Chinese soy sauce manufacturers cut corners but it's laughable to suggest they're the only country motivated by profit. Are Japan and Indonesia no longer capitalist countries?
I dont know about cheap/chemically made soy sauce in Indonesia however we have a lot of cheap not so-safe hot sauces here, made from sweet potatoes and chilies. 😂
Hence why i prefer fresh chili sambal over hot sauce here. 😂
What about the Korean ones?? There are different soy sauces to make different dishes like one for soup, one for stew/braised dishes, one that’s traditionally made for all purpose and lastly flavored ones that are enhanced with kelp, onion, garlic, apple and/or leek which is great for stir frys
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.
Menurutku kecap terenak yang pernah kucoba itu kecap bango
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?
Linda Casey American Kikkoman in the glass bottle with the blue, red and yellow label is a fine, all purpose soy sauce to use across Chinese, Japanese, Vietnamese, and Korean dishes, in my experience - bc the soy sauces from those countries taste more or less similar to the avg person. Thai and Lao soy sauce is a bit different than the above, so I have a separate bottle of “Healthy Boy” brand soy sauce for that. The islands like the Phillipines, Malaysia, and Indonesia etc have a soy sauce that is also slightly different from the above, but I don’t cook a ton of that food so I don’t keep a bottle of it. Just as long as you’re not using that La Choy stuff you should be good. I personally use a special imported Japanese version of Kikkoman in a plastic bottle that I’m luck enough to get at a Japanese shop where I live, and it does taste diff than American Kikkoman, but again in a pinch I think American Kikkoman is still good.
@@shockalockabocka Thank you 🌹
Tamari is similar but gluten free. It tastes slightly different than the Kikkoman you like, but again, it’s so slight that the avg person doesn’t need both if they don’t have a gluten allergy.
@@shockalockabocka Good . then I can just use Kikkoman ... which I love .. thanks again. 🌹
I love your videos. I prefer Japanese soy sauces because they taste the best. I steer clear of the Chinese, Made in China, sauces because I can't trust the quality. Thanks for the work you put into your videos.
ua-cam.com/video/6BY1MiVFgOM/v-deo.html we use japanese equipment and technology
Thank you so much for enlightening us all. I'll be checking out the Asian stores we have, cause now I know what to look for
where do you buy shiro? Cant find it anywhere online..
What is your opinion of something like Braggs Liquid Amino Soy Protein seasoning? I know its not technically Soy Sauce. I use it to replace added salt in cooking. I also like the flavor over rice and such.
Can anybody tell me which Soya sauce 'Royal China' uses?
Where i can i buy all the Asian ingredients you guys talk about in your videos at on line. i live in a very rural area and their is not a large Asian community around me,
I really respect Japanese products. They always seem to have healthy and high quality products that are amazing tasting.
I use a Hawaiian soy sauce, aloha...I checked my label immediately! It didn't show any chemicals. Either way, I'm so used to it and I love it😊
me too
And I’m use to calling it shoyu instead of soy sauce
man this reminds me of that kikkoman animation many many many years ago... i wonder if i can still find it on youtube.