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?
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.
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
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.
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?
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.
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
@@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)
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.
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!!
@@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]
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
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...
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.
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.
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,
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.
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
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.
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.
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.
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.
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!!
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.
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.
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.
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!
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.
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 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!!!🤙🏻🤙🏻🤙🏻
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!
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. 😊
Is dark soy sauce the same as black soy sauce? I went to the Asian market asking for dark soy and the lady working said it is the same as black soy. And how can you tell if it is Chinese or Japanese?
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), ===========================================================
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.
Wow, many thanks for this. How do we tell if a sauce is japanese or not? Kikkoman Im aware of but I don't like its flavour. Your video showed Blue Dragon as being japanese but their web site seems to suggest it's chinese, and the uk version has got an ingredient list of Water, Sugar, Salt, Soy Sauce Extract (9%) [Water, Defatted Soya Bean Flakes, Wheat, Salt], Colour (Ammonia Caramel), Acidity Regulator (Lactic Acid), Preservative (Potassium Sorbate). I buy this if Im shopping locally at uk supermarkets. I dont usually check ingredients and tend to buy what I see (in chinese supermarkets) selling in gallons eg pearl river, and go for those. How about other types of soya sauce commonly seen on the shelves? What's the difference between mushroom soya and dark soya? I used to buy this when I couldn't decide on a black one. Sweet soya. Any recommended brands for using with steamed vegetables or rice rolls? And a recommendation from me for Heinz worcestershire sauce. I bought a bottle from the chinese supermarket once. It was a different flavour from official worcester sauce, lighter and maybe spiced with 5 spice. Great as a dipping sauce for dim sum. Ive only seen/bought it that once and not seen it since then :(
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
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.
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.
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)
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.
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?
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.
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
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.
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.
.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)
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.
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!!
Is there a video when you talk about how to store it?
This was super helpful. Thank you!
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.
I'm here in Texas and love Soy Sauce in my cooking. This is all good info. Thanks!!
please can you put the links
You guys NEED to do an episode on fish sauces too!
U guys rock. Informative and entertaining.
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
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
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!
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.
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)
This is a fantastic vid!
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,
Hello! Is it okay to use knorr liquid seasoning even it is expired already
where do you buy shiro? Cant find it anywhere online..
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
This helps a lot guys thanks.
Informative and straight to the point. Thumbs up!
My personal favorite is clover valley. Is that bad stuff and if so, whats a good recommendation for a similar taste?
About time! Great video!
Modern Chinese Speaker thanks for watching :-)
Off the Great Wall What about Thai soy? or Ponzu?
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.
great video to explain the difference of soy sauces
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.
whelp totally learned something new. THXX MIKE & DAN
MizzMyst3rious thanks for watching!
You guys are good and funny, many thanks.
Pearl river bridge, light soy sauce is definitely the best there is, and can be used for everything.
This was a great and informative video! Thanks for sharing.
Just watched this video, very informative. Thanks guys.
Mind blown! Thank you!
Awesome Video! Thanks 😊
Brilliant. I cook Asian cuisines often and love this information.
thanks. now i know what i need.
i'm looking for a "fermented soy" product/sauce which is produced from organic non-gmo soybeans to buy online. Any recommendations?
Just found this channel, cool channel bros
So informative! Excellent!
does the pearl river soy sauce have any preservaties and also which one would be better the light or the dak soy sauce
This video from 2014 but those guys dress like they're inside 80s Hongkong movies.
Now I know why I dnt like la Choy and the take out soy sauce...wow
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
Yep. Kikkoman > La Choi
One is brewed, the other is not. I didn't know the difference, but I could certainly taste it.
So helpful! Thanks a lot!!
Thanks for the information.
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.
was wondering if the shrimp soy sauce is good for cooking. also, I use organic shoyu, is this one you've tried and would recommend?
oh, the brand is san-j forgot to mention that lol
I have needed this video for a long time. Thanks so much! :))
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.
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.
Dope guys lot of information
What is the soy sauce used in Chinese restaurants for stirfrys?
What soy sauce is best for cooking fried rice?
I really respect Japanese products. They always seem to have healthy and high quality products that are amazing tasting.
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.
I'm really into Ponzu. It adds a hint of citrus, which is never a bad thing, and it's lower in sodium.
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!!
Can anybody tell me which Soya sauce 'Royal China' uses?
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. 🌹
favourite? definitely kecap
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.
Hi guys so what sauce do u recommend when making a dish like Perdiz a sad a con bongos or Mother sauce? Thanks I did like ur video
Bongos Not bongos
Immensely enlightening!
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.
ruclips.net/video/6BY1MiVFgOM/видео.html we use japanese equipment and technology
Guys, Suzhou is not a province, it is a city in Jiangsu province, in the north of Shanghai.
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!
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.
man this reminds me of that kikkoman animation many many many years ago... i wonder if i can still find it on youtube.
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...
Has anyone made stir fry with oyster sauce and dark soy? If yes is it nice? & what's the tastiest branded oyster sauce & dark soy? Thank you!
Thanks for sharing, I've learned alot.🤚
Does anyone know where I can get the shrimp soy sauce?
Im searching for soy sauce tier list. I think we need one.
thank you so so so much for these important information..
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!!!🤙🏻🤙🏻🤙🏻
Awsome info
Here in Hawaii, we love Aloha Shoyu. When my kids went off to college, I had to send them with their own bottle...
Menurutku kecap terenak yang pernah kucoba itu kecap bango
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!
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. 😊
Is dark soy sauce the same as black soy sauce? I went to the Asian market asking for dark soy and the lady working said it is the same as black soy. And how can you tell if it is Chinese or Japanese?
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:
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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:
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Ketchup (Sodium in 1 Tbsp=7% DV),
Yellow Mustard (Sodium in 1 Tbsp=3% DV),
Mayonnaise (Sodium in 1 Tbsp=3% DV),
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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.
but the one in the little fishes at sushi places taste soooo good
Wow, many thanks for this. How do we tell if a sauce is japanese or not? Kikkoman Im aware of but I don't like its flavour. Your video showed Blue Dragon as being japanese but their web site seems to suggest it's chinese, and the uk version has got an ingredient list of Water, Sugar, Salt, Soy Sauce Extract (9%) [Water, Defatted Soya Bean Flakes, Wheat, Salt], Colour (Ammonia Caramel), Acidity Regulator (Lactic Acid), Preservative (Potassium Sorbate). I buy this if Im shopping locally at uk supermarkets.
I dont usually check ingredients and tend to buy what I see (in chinese supermarkets) selling in gallons eg pearl river, and go for those.
How about other types of soya sauce commonly seen on the shelves?
What's the difference between mushroom soya and dark soya? I used to buy this when I couldn't decide on a black one.
Sweet soya. Any recommended brands for using with steamed vegetables or rice rolls?
And a recommendation from me for Heinz worcestershire sauce. I bought a bottle from the chinese supermarket once. It was a different flavour from official worcester sauce, lighter and maybe spiced with 5 spice. Great as a dipping sauce for dim sum. Ive only seen/bought it that once and not seen it since then :(