Different Types of Soy Sauce Explained
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- Опубликовано: 22 сен 2014
- No not all soy sauces are created equal. Here's the different types of soy sauce you need to know about and how to use them.
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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.
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
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.
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.
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!!
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.
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.
This helps a lot guys thanks.
Informative and straight to the point. Thumbs up!
I've been all over Europe and it's always Kikkoman out here, in the traditional glass bottle.
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.
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.
.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
This was a great and informative video! Thanks for sharing.
I have needed this video for a long time. Thanks so much! :))
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!
This was super helpful. Thank you!
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!!!🤙🏻🤙🏻🤙🏻
Just watched this video, very informative. Thanks guys.
You guys NEED to do an episode on fish sauces too!
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.
U guys rock. Informative and entertaining.
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
Brilliant. I cook Asian cuisines often and love this information.
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
Interesting and informative video. I'll be exploring use of the Japanese dark. I will halt my use of the two you showed that are chemically processed. I was using the K brand, low sodium. Now I know which 1 to use and will use less to offset my sodium concern, in order to get a better tasting dish. Thanks guys!
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.
Nice video guys!!! This vid helped me a lot!
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 the video this was totally awesome it opened my eyes to so much. I think I like a Chinese soy sauce but I'm going to definitely go out and try to get the Japanese soy sauce so I can have the experience
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 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. 😊
Thanks for sharing, I've learned alot.🤚
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.
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
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!!
Awesome Video! Thanks 😊
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.
thank you so so so much for these important information..
@2:25 "Start anise" hahahaha
So helpful! Thanks a lot!!
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
Thanks, really informative!
Is there a video when you talk about how to store it?
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.
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.
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.
Pearl river bridge, light soy sauce is definitely the best there is, and can be used for everything.
I'm really into Ponzu. It adds a hint of citrus, which is never a bad thing, and it's lower in sodium.
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
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.
Here in Hawaii, we love Aloha Shoyu. When my kids went off to college, I had to send them with their own bottle...
Great video. I had no idea there were so many different types and their different uses. (I'm sorry. I always just bought Kikkoman.)
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...
I'm here in Texas and love Soy Sauce in my cooking. This is all good info. Thanks!!
I got Kecap as one of the sauces for my ramen noodles, very tasty and sweet. Highly recommend.
Thanks for the information.
whelp totally learned something new. THXX MIKE & DAN
MizzMyst3rious thanks for watching!
Yep. Kikkoman > La Choi
One is brewed, the other is not. I didn't know the difference, but I could certainly taste it.
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!
So informative! Excellent!
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)
You guys are good and funny, many thanks.
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.
Mind blown! Thank you!
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.
thanks. now i know what i need.
I'm super late watching this but I'm glad to have found this. If anyone reads this I was at a Korean market today and I just bought some soba noodles and "soba" suace. Is there really a sauce for soba noodles? If there isn't what would you suggest? BTW this Korean market has a lot of Japanese and Korean products. So I let the lady at the store help me because I don't know what I'm looking for.
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.
This is a fantastic vid!
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.
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.
man this reminds me of that kikkoman animation many many many years ago... i wonder if i can still find it on youtube.
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.
Many thanks ! I have really enjoyed this video, while I am much older than you guys.
Learned so much ~ THANKS! I'm saving & sharing this like a (soy) dictionary!
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
Dope guys lot of information
Great, what about mushroom soy? My favorite would be the shio type sauce. Thanks guys
Hi guys can you do a part 2 on soy sauce, i would like to know more about the korean, thai, vietnames, and wich foods its good to cook with. Im gonna dig my self in asian foods and recipes. Thx i really like your channel....
i'm looking for a "fermented soy" product/sauce which is produced from organic non-gmo soybeans to buy online. Any recommendations?
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
Now I know why I dnt like la Choy and the take out soy sauce...wow
guys, thank you for including our (Indonesian) soy sauce! I love your videos. :)
Ain Syahril thanks for watching :-)
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 want to try Nama Shoyu, it's a raw soy sauce :)
I'm trying to learn about soy sauce and this video is so informative. I have a low sodium soy sauce and I got worried when you said this usua;;y means that it's a lot of chemichals. But after checking the ingredients, it is good. It's Trader Joe's Soy Sauce
This was so helpful! There is a very specific soy sauce I like from a restaurant in Chinatown called Shu Jiao Fu Zhou, and I’ve been buying directly from them. But now with lockdown... I have to figure out what the hell they are using! I’m going to assume it is maybe that Shrimp Soy Sauce you mentioned!?
My personal favorite is clover valley. Is that bad stuff and if so, whats a good recommendation for a similar taste?
I like Malaysia-Chinese Horse and Arrow brand light soy sauce.
And also shrimps fan brand dark sweet soy sauces.
please can you put the links
Thanks for the video and the info. I know realize that essentially 99.9% of what's on the shelf at a typical big chain supermarket in the US is nothing but chemicals. Sadly, I've been consuming these for many years (including those handfuls of packets that come with take out) so probably too late for me :-)
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!
Didn't know about chemical soy sauces :\ thanks for all the info!
Guys, Suzhou is not a province, it is a city in Jiangsu province, in the north of Shanghai.
Hello! Is it okay to use knorr liquid seasoning even it is expired already
kecap manis is actually sweet one. In Indonesia we have others that called salty soy sauce
Immensely enlightening!