the guanylate and inosinate are just other chemicals similar to glutamate. they also have strongly savory flavors and synergize nicely with glutamate, though are typically used in much smaller amounts. they're found in high concentrations in mushrooms and meat respectively. dried shitakes and anchovies are great natural sources, though you can also easily buy them as crystalized salts, just like msg.
I'm about to run out of pearl river bridge and was wondering if there was a better alternative to what I'm familiar with, so I appreciate the timing on this one before I make a trip to my local market. Always appreciate the insights Jon!
I’ve really enjoyed these tasting videos and am excited to have come across some new favorites. I’ve used the Pearl River Bridge soy sauce for years and it was still better than anything in western grocery stores, but really love the Kimlan after seeing it in your last video. One of the family members who runs our local Asian grocery store downtown said that the Pearl River Bridge is more traditional, but that she really loves the Kimlan for her own cooking. I look forward to trying the Haday soy sauce if I can find it locally. I would love to see series like this done for other sauces like oyster sauce, fish sauce, hoisin, plum sauce, etc. to see all the differences there. Dive dive videos on ingredients would be really cool and informative.
I feel very validated here. I know tastes are different across one’s experience with different cuisine but Pearl River bridge is, in my experience, not very good at all. Very one note, overwhelmingly salty, and a really unpleasant alkalinity. I have been very interested in trying haday once I run through the jug of Lee Kum kee I picked up. Would love to see a vid on dark soy sauces and the other comments are right. A Chinese cooking demystified collab is in order!
I’m Chinese and I’m prob you’re only dissenter, but I like Japanese soy sauce better in my Chinese, Japanese and Korean dishes. I get the Japanese imported Kikkoman Marudaizu soy sauce in the plastic bottles (not the same as US Kikkoman), which I can find even in small city, Austin, TX. I grew up w Pearl River Bridge, but it’s always had a weird chemical aftertaste to me. The Supreme LKK is a pale representative to better Japanese soy sauces I’ve had. I think the LKK Premium is good too but it has flavor enhancers, and I like to be able to control how much of those I add to the dish w either straight up msg or “natural” knorr with its guanyulates.
Aren't those weirdly shaped bottles some sort of Maggi-like soy sauce where it's "improved" with MSG and other stuff ? Would it still be the same category as the standard lee kum kee or the Kimlan
They taste nothing at all like Maggi. The flavor profile is basically similar to a Japanese nikiri sauce, if you've ever tasted it on it's own which is just soy sauce that is adulterated with some sugar and sake/mirin. Meaning that it is less salty, less bitter, more sweet and well rounded with not very much acidity. But yes, the ingredients list shows that two main things are added. One is sucralose which just adds sweetness without a lot of calories. The other is nucleotides like inosinate and guanylate (these are some of the building blocks of genetic material but we have evolved to be able to taste them because they are in meat so they taste like umami to us). These are very similar in effect to MSG. In fact, they bind to the same taste receptor on the tongue and they actually increase that receptor's response to MSG. Basically just increasing umami even further. Guanylate and inosinate are found in Japanese dashi broth which gets MSG from kombu seaweed and the inosinate/guanylate from the dried fish producing a synergistic effect. I highly recommend trying any of the Haday brand soy sauces. After I discovered them, I really could not go back to the other brands which are just dead salty in comparison and lacking in umami/sweetness. It's just far more well rounded and versatile as a sauce in bascially every application. You could get a similar effect by taking a soy sauce like pearl river or LKK, diluting it a little, adding a little sugar and msg.
Really loving this "series." Super interesting and educational. Been on the look out for kimlan brand but nothing here yet in NYC. Might not be looking hard enough
hello jkung, in the family our dad says he is Canton and the mum says she is Sichuan.. and picking the soy sauce decided never plastic bottles (think koreans) before a time kikkoman is in all our restaurants anyway.. the yamasa is pretty good. el-
Actually I am curious, is the top two taste more like Maggi from Switzerland? I figure they could be similar products by their name and the shape of the bottles. If that's the case, I kinda understand why, Maggi has a very distinctive flavour different from typical soy sauce and they are made from wheat instead of soy. In my location, we use both and consider them different seasonings. Maggi has a stronger Umami flavour and it's quite addicting.
I know it would probably be too much work but it be interesting if you could do a video showing the applications of these different soy sauces. How they differ from making stir frys to Friedrice etc
Do you have a tour of your kitchen I’ve never seen those type of stoves before and they look really helpful for cooking multiple things like when you tossed your tomatoes sandwich
I appreciate you doing this video so much... have you done fish sauce yet? Oyster sauce? Is boat lady really the best? Vegetarian oyster sauce is also one that I would love to see, as well... lots of pretty girls are vegetarians.
in the context of Chinese soy Sauces (it is different in japanese styles) Light is general purpose is used for flavoring and adding salt flavor in particular. Dark soy sauce is generally thicker, usually has molasses, but not always, but is often more used for coloring a dish than flavoring a dish as it has a much darker color and the viscosity allows it to cling onto foods better.
Light is the one we usually see. Dark is darker in color and has sugar, making it darker and sweeter. You can taste the difference between the two pretty easily
Ive been wondering this for many years now. Thanks for doing this for us as I want to know the answer but i dont want to buy so many bottle of soy sauce 😊
Wow! Thanks for the extensive comparisons :-) I know it might be less relevant for your cooking style, but since you're on the topic- I hope you'll do a Japanese one as well at some point ;-)
Apparently the square shaped bottles of soy sauces are considered “flavored” or “seasoning” soy sauce. Which is why they taste so dang good on its own
The thumbnail was giving Chinese Cooking Demystified so hard that I thought we were getting a crossover
the guanylate and inosinate are just other chemicals similar to glutamate. they also have strongly savory flavors and synergize nicely with glutamate, though are typically used in much smaller amounts. they're found in high concentrations in mushrooms and meat respectively. dried shitakes and anchovies are great natural sources, though you can also easily buy them as crystalized salts, just like msg.
Thank you for this insight! More to look into and read about now
Thank god. I have been debating this for weeks. Finally i have the answer im looking for. Thank you.
How about a future video on oyster sauces? That might be interesting.
As someone who is getting into Asian cuisine, I would love this video!
I think Pailin did a tasting test of 4 or 5. The winner is the one with the lady in the canoe. Only 2 ingredients.
I'm about to run out of pearl river bridge and was wondering if there was a better alternative to what I'm familiar with, so I appreciate the timing on this one before I make a trip to my local market. Always appreciate the insights Jon!
Kim Lan does have a Grade A (whatever that means) light soy sauce, it’s what I keep in my kitchen, but not every Asian grocery may carry it.
I’ve really enjoyed these tasting videos and am excited to have come across some new favorites. I’ve used the Pearl River Bridge soy sauce for years and it was still better than anything in western grocery stores, but really love the Kimlan after seeing it in your last video. One of the family members who runs our local Asian grocery store downtown said that the Pearl River Bridge is more traditional, but that she really loves the Kimlan for her own cooking. I look forward to trying the Haday soy sauce if I can find it locally. I would love to see series like this done for other sauces like oyster sauce, fish sauce, hoisin, plum sauce, etc. to see all the differences there. Dive dive videos on ingredients would be really cool and informative.
I feel very validated here. I know tastes are different across one’s experience with different cuisine but Pearl River bridge is, in my experience, not very good at all. Very one note, overwhelmingly salty, and a really unpleasant alkalinity.
I have been very interested in trying haday once I run through the jug of Lee Kum kee I picked up.
Would love to see a vid on dark soy sauces and the other comments are right. A Chinese cooking demystified collab is in order!
I’m Chinese and I’m prob you’re only dissenter, but I like Japanese soy sauce better in my Chinese, Japanese and Korean dishes. I get the Japanese imported Kikkoman Marudaizu soy sauce in the plastic bottles (not the same as US Kikkoman), which I can find even in small city, Austin, TX. I grew up w Pearl River Bridge, but it’s always had a weird chemical aftertaste to me. The Supreme LKK is a pale representative to better Japanese soy sauces I’ve had. I think the LKK Premium is good too but it has flavor enhancers, and I like to be able to control how much of those I add to the dish w either straight up msg or “natural” knorr with its guanyulates.
Aren't those weirdly shaped bottles some sort of Maggi-like soy sauce where it's "improved" with MSG and other stuff ? Would it still be the same category as the standard lee kum kee or the Kimlan
curious about this too
They taste nothing at all like Maggi. The flavor profile is basically similar to a Japanese nikiri sauce, if you've ever tasted it on it's own which is just soy sauce that is adulterated with some sugar and sake/mirin. Meaning that it is less salty, less bitter, more sweet and well rounded with not very much acidity. But yes, the ingredients list shows that two main things are added. One is sucralose which just adds sweetness without a lot of calories. The other is nucleotides like inosinate and guanylate (these are some of the building blocks of genetic material but we have evolved to be able to taste them because they are in meat so they taste like umami to us). These are very similar in effect to MSG. In fact, they bind to the same taste receptor on the tongue and they actually increase that receptor's response to MSG. Basically just increasing umami even further. Guanylate and inosinate are found in Japanese dashi broth which gets MSG from kombu seaweed and the inosinate/guanylate from the dried fish producing a synergistic effect.
I highly recommend trying any of the Haday brand soy sauces. After I discovered them, I really could not go back to the other brands which are just dead salty in comparison and lacking in umami/sweetness. It's just far more well rounded and versatile as a sauce in bascially every application. You could get a similar effect by taking a soy sauce like pearl river or LKK, diluting it a little, adding a little sugar and msg.
Really loving this "series." Super interesting and educational. Been on the look out for kimlan brand but nothing here yet in NYC. Might not be looking hard enough
hello jkung, in the family our dad says he is Canton and the mum says she is Sichuan.. and picking the soy sauce decided never plastic bottles (think koreans) before a time kikkoman is in all our restaurants anyway.. the yamasa is pretty good. el-
Actually I am curious, is the top two taste more like Maggi from Switzerland? I figure they could be similar products by their name and the shape of the bottles. If that's the case, I kinda understand why, Maggi has a very distinctive flavour different from typical soy sauce and they are made from wheat instead of soy. In my location, we use both and consider them different seasonings. Maggi has a stronger Umami flavour and it's quite addicting.
They are not like Maggi, but worth trying!
Sorry, this question is off-topic, related to the bone-broth video from a year ago. What make and model is the electric pressure cooker Jon used?
I know it would probably be too much work but it be interesting if you could do a video showing the applications of these different soy sauces. How they differ from making stir frys to Friedrice etc
Do you have a tour of your kitchen I’ve never seen those type of stoves before and they look really helpful for cooking multiple things like when you tossed your tomatoes sandwich
I appreciate you doing this video so much... have you done fish sauce yet? Oyster sauce? Is boat lady really the best? Vegetarian oyster sauce is also one that I would love to see, as well... lots of pretty girls are vegetarians.
Hot thai kitchen (aka Pai's kitchen) did several fish sauce tastings. I think she did oyster sauce too. Her videos are great too.
I tend to avoid any oyster sauce where the first ingredient listed is water.
Any experience with “double fermented” soy sauce from any brand? I know LKK makes one but I don’t know of any others from Chinese brands.
Yeah!!!! LKK premium light I love ❤️ 😊
Maybe future comparison could be on Hua Diao Jiu or Hua Diao Shao Xing Jiu?
This is completely unrelated but where did you find beef tendons?
Whats the difference between light and datk soya sauce?
Light is more salty dark is darker in color
in the context of Chinese soy Sauces (it is different in japanese styles)
Light is general purpose is used for flavoring and adding salt flavor in particular.
Dark soy sauce is generally thicker, usually has molasses, but not always, but is often more used for coloring a dish than flavoring a dish as it has a much darker color and the viscosity allows it to cling onto foods better.
Light is the one we usually see. Dark is darker in color and has sugar, making it darker and sweeter. You can taste the difference between the two pretty easily
Dark is primarily used for cooking so you wouldn't just eat it plain like in a dipping sauce or as a finish.
You could get one of those spinny tables and put the samples in it close your eyes and give it a spin to make it actually a random taste😂😂😂
Straight up came here from the shorts! Lol
What snacks are you making for the big Seahawks v Lions game Jon? Have you ever made Korean fried chicken?~Jajamyun Guy
You should compare Chinese, Japanese and Korean soy sauces Jon!~Jajamyun Guy
Thanks for the review.
Can you spell the names of the top two. I have no clue and do not want to walk into a Asian store and sound silly. Thanks.😊
They are listed (with links) in the description.
@@GigiStar01 Thanks. I did look earlier and it wasn’t listed. But they are now. Thank you for pointing it out.😁
@@sunflowerbaby1853 I couldn't spell some of them either. 😊
@@GigiStar01 I'm not seeing them. The only links I see are to his book and his spice blends.
Pearl River Bridge gotta go with it no matter what
Bros hair looks freshly out of that photo shoot😭
THE FUCKING SHOCK ON MY FACE I SCREAMED when pearl river bridge came in last!!! That’s all I use… no longer
Ive been wondering this for many years now. Thanks for doing this for us as I want to know the answer but i dont want to buy so many bottle of soy sauce 😊
It’s funny how the top 3 have same color scheme and similar labels 😂
came here just to find out ive been using the winner sauce all along
lol man i praise ya. the sodium levels be high
🤩
I’m so early
SO early
Wow! Thanks for the extensive comparisons :-)
I know it might be less relevant for your cooking style, but since you're on the topic- I hope you'll do a Japanese one as well at some point ;-)