Thank you very much for watching! yup my first time trying anything like this and was def an experience. I'll always have a nice bottle of shoyu in my pantry now :P
You should try Pearl River soy sauce The taste is amazing. It's available in most grocery stores in northern California and probably elsewhere too. They also make a light version that I tried and is even more amazing but it's impossible to find.
You´re basically replacing McDonalds with BurgerKing you know? There's a WORLD of MUCH better soy sauces (Chinese AND Japanese) than that brand, shoyu's that are SUPERIOR to bothe Kikkoman and PearlRiver.
@@เรียนภาษาอังกฤษวันนี้ i got to try kishibori shoyu at a restaurant earlier today , and i think my taste buds are ruined after i had covid in april i dont taste much of a difference from regular $2 soy at the local asian grocery store
I can’t say for the Artisan soy sauce you picked here but you definitely have to try the aged 4 years old Yamaroku soy sauce! It’s extremely flavorful with depths of unami that finishes with a hint of caramel nutty sweetness and a nice balance of fish sauce saltness. It runs a little robust than most cheap dark salty water like kikkoman.
I've been buying super Cheap soy sauce my whole life. Recently bought a kikkoman and wow. I have no idea what garbage I was using before but kikkoman is amazing. Would love to try this artisan sauce
0:50 higher quality artisan Shoyu takes 3-5 years to produce. This Yamaroku Shoyu is aged for 4 years. There is a big difference between 1 year old soy sauce and 3-5 year old. A 1 year old when it's still in the wooden barrell has a light color to it and visually the beans look similar to a 6 month old batch. But when it's past a few years it has had enough time to decompose the ingredients it looks totally different. It's much darker and more decomposed. That's when you get much more aromas out of it. You really need to try it and you will instantly notice the difference even just from tasting it plain. In this video at 8:48 you see a 6 month old batch, and at 9:49 you see a 3 year old batch and it's a night and day difference. ruclips.net/video/P6bk_AGu5mw/видео.html
To me it tastes a bit too sour on the aftertaste, i usually prefer Lee Kum Kee dark soy sauce I tried it once with noodles and now I can’t go back to regular, the dark soy sauce is a bit strong but I love it
Mine cost $26 Canadian dollars for a 20oz bottle plus shipping was another mandatory shipping fee of $25. I'm guessing this is because amazon doesn't stock it here and has to be shipped direct from the supplier. This all together costing em about $50 for the bottle :) if your in the US its easier/cheaper to get hence the lower cost you might be seeing. It's a terrific product, hope you give it a try!
I have had several artisan hand made soy sauces. to me they are much more complex than the 1 dimensional commercial sauces. I do like Kikkoman, but these old school sauces are so much better. When I was younger, I thought I hated wine...then i tasted wine that wasn't cheap and commercially made and i realized...i hated crappy made wine. I think soy is the same. these artisans make shoyu in vats that are 100's of years old. their process is long and worth it. I lived in Japan for a while and I can say that I really appreciate the old school way. I have great respect for these people who keep the traditions alive.
oh yes totally would! Have you ever tried melted butter with soy sauce as a dip for mushrooms before? Had this in a restaurant in Japan and now do this at home sometimes, its so amazing!
My neighbour being Japanese, introduced me to Kikkoman soyu sauce. I didn't think there was anything better than that. I guess I'll be doing some of my own experimenting. AND ....Does anyone have an out of this world Teriyaki sauce recipe?
Nice I'm off to my local Asian Supermarket to see if they've got some... I love Kikkoman on poached eggs on toast but that other one sounds really worthwhile trying.
I typically do, not sure if its okay not to or not but i just do what as the bottle instructs just in case. My mom on the other hand and most OG asian ladies usually store theirs in a cool, dark place.
The Kikkoman's aromatic is available at Walmart in the US. I've seen the double fermented on Amazon, but have not tried it yet. I enjoy a splash of soy sauce in my scrambled eggs before cooking them. It really brings out the flavor.
From 3:37, your dog’s videobombing was a hoot. She •really• wanted to get in on the taste testing. Where did you pay $50 for Kishibori? I ordered a 12.2 fl oz (360 mL) bottle just three weeks ago, and it was only $16.50 (U.S.), shipping included. My impression, taste-testing it against Kikkoman, was similar to yours. Sipping them straight, the difference is subtle. The Kishibori is a bit more complex, with touches of earthiness and slight sweetness that set it apart from the Kikkoman. I agree that Kikkoman - mass produced, but a respectable, quality product - is the right choice to use as an ingredient in most recipes that call for soy. Kishibori is better reserved for use as a condiment at the table, where its distinctive but subtle qualities can stand out and be appreciated.
That's a very interesting comparison between a regular brand and a high end brand. Is it really worth the extra cost though? Maybe as you say for a dipping sauce but crikey! $50! Haha
Haha yes it's pretty pricey but considering the quality, where it came from/tradition and the positive vibes of supporting the little guy.. it makes it worthwhile, for me anyways! Haha. Thx for watching! 👍🤩
Let's face it, the real question isn't whether the $50 sauce is better than the $7. There'd be something very wrong if it wasn't. The real question is - does the taste of the artisan sauce make it worth 7 times the price of the cheaper one? I suspect for general use the answer might have to be no. Don't get me wrong - I'd love to try the artisan stuff, but it's never going to happen on my income. I love soy sauce but find most commercial varieties, including Kikkoman, very salty. There is supposed to be a low salt Kikkoman about, but I've yet to find it in my area. What might be great is if the more expensive varieties were available in small one shot bottles, just for special meals and occasions. Or perhaps they are and I just haven't come across them yet?
Artisanal soy sauce definitely worth 7 times the price you find at your local grocery store. It takes longer time and hours of labor work and aged wooden barrel normally takes 2-4 years before they are ready to bottled and ship out for sale. I had 5 bottles of the same artisanal soy sauce. I use them for dipping or finishing on dishes. I still buy cheap soy sauce for cooking and marinating. But it’s great to stock a few expensive stuff for dipping. The soy sauce just makes everything taste better! Stir a bit of the aged 4 year old soy sauce with fried rice suddenly turns it into teriyaki unami flavor! I can’t explain it in words but regular soy sauce like Kikkoman makes the fried rice very salty! The artisanal soy sauce runs a little robust and it wraps each grain of white rice so well that it absorbs it! Regular cheap watery soy sauce will just drown the rice in it like it and it will not absorb it!
Nice! totally, you being in Japan as well must have access to some great stuff over there. Yup kikkoman for everyday day, and the kishibori for raw times. thx for watching and commenting man! 😎
Yep, a sip would be overwhelming. The other shoyu tasting clip held in a shoyu specialist shop, used a tiny plastic spoon that looks like something you would use to scrape off earwax.
I use kikkoman as a base sauce. I always thin it. I often add various other things to it such as seasoned sushi vinegar, sugar, sirrachi, ginger, and so many other things.
The use is slightly different imho..somthey are possible to interchange but the kikkoman is not somstrong and more suitable for a more variety. Itmis like champagne and white wine..champagne is nice but you dont cook in champagne. Same with kikkoman vs a chinese brand that is much better to a meatstew to noodles. ( taste is completelly different)..i would not use kishibori to ramen etc as it tastes specific but for much it is nice yes
definitely! Over the months I for sure use kikkoman waaaaay more on a day to day basis. The expensive one I find myself taking out of the fridge quite rarely.
Kikkoman is just salty The real deal is savory to the point of "salty" There's no comparison, once you try the fancy stuff you don't want to go back to saltwater
In VN? Vietman? I think that's a difference in regular prices. And the question is are you talking about regular soy souce or industrial production. Because you can get something with that price, just a brand using the 3 day riping, food colouring, msg and thikener. PS and 7 $/€ is the regular price. In germany I often get good deals under 4 € for original Kikkoman.
Kikkoman in the US really shouldnt even be called soy sauce. It's cheap and shit and not made in the traditional manner. It's made from defatted toasted soy grits which are a byproduct of making soy bean oil and soy protein isolate. I work in a plant that kikkoman buys a literal truck full of grits per day from.
i find kikoman soysauce very bland, and lack the flavor. and in most asian household not very used often, its like the last resort if you're in a nonasian neighborhood or just needed a soysauce.
I remember as a child tasting soy sauce for the first time. It was a chinese meal and the flavours of soy ginger and garlic blew my mind.
Tried the expensive one and it is no better than the other one. Taste is a personal preference.
Great vid. It's nice to see a review of something I'd never buy without knowing about it
Thank you very much for watching! yup my first time trying anything like this and was def an experience. I'll always have a nice bottle of shoyu in my pantry now :P
@@johnnytries lizzfzvwdvl
Back at ya 🙃 whatever this means lol
I loved this! I’m in Virginia, and I’ve embarked on my own soy sauce making journey. Been a Kikkoman fan all my life, I can’t wait to try my own!
You should try Pearl River soy sauce The taste is amazing. It's available in most grocery stores in northern California and probably elsewhere too. They also make a light version that I tried and is even more amazing but it's impossible to find.
Pear river Soy sauce is also a Chinese soy sauce which is typically 100% soy whereas Japanese soy sauce is usually 50/50 soy/wheat.
You´re basically replacing McDonalds with BurgerKing you know? There's a WORLD of MUCH better soy sauces (Chinese AND Japanese) than that brand, shoyu's that are SUPERIOR to bothe Kikkoman and PearlRiver.
@@เรียนภาษาอังกฤษวันนี้ i got to try kishibori shoyu at a restaurant earlier today , and i think my taste buds are ruined after i had covid in april
i dont taste much of a difference from regular $2 soy at the local asian grocery store
I can’t say for the Artisan soy sauce you picked here but you definitely have to try the aged 4 years old Yamaroku soy sauce! It’s extremely flavorful with depths of unami that finishes with a hint of caramel nutty sweetness and a nice balance of fish sauce saltness. It runs a little robust than most cheap dark salty water like kikkoman.
I've been buying super Cheap soy sauce my whole life. Recently bought a kikkoman and wow. I have no idea what garbage I was using before but kikkoman is amazing. Would love to try this artisan sauce
Just tried Lee Kum Kee first draw. OMG. Makes Kikoman taste like bottom shelf
Nice informative video. Have you compared Kikkoman Tamari soy sauce vs Kikkoman regular soy sauce?
0:50 higher quality artisan Shoyu takes 3-5 years to produce. This Yamaroku Shoyu is aged for 4 years.
There is a big difference between 1 year old soy sauce and 3-5 year old. A 1 year old when it's still in the wooden barrell has a light color to it and visually the beans look similar to a 6 month old batch. But when it's past a few years it has had enough time to decompose the ingredients it looks totally different. It's much darker and more decomposed. That's when you get much more aromas out of it. You really need to try it and you will instantly notice the difference even just from tasting it plain.
In this video at 8:48 you see a 6 month old batch, and at 9:49 you see a 3 year old batch and it's a night and day difference.
ruclips.net/video/P6bk_AGu5mw/видео.html
i wonder if you can get Artisan soy sauce on amazon japan?
I would be curious how the kishibori compares with milder flavors. The oil and acidity in meats might enhance the flavor profile more
I think because soy sauce in general is so robust in flavor it would bring something mild, like a simple bowl of rice to life.
Nice find! Can’t wait to try this!
yea it's great! - thank you for consistently commenting and supporting, you're the best man
would u say u would buy it again ?
Ill stick with Kikkoman. Its like $4 for a large bottle and tastes great.
To me it tastes a bit too sour on the aftertaste, i usually prefer Lee Kum Kee dark soy sauce I tried it once with noodles and now I can’t go back to regular, the dark soy sauce is a bit strong but I love it
Am I missing something Kishibori soy sauce on amazon is $16 for a 12 ounce bottle not $50
Mine cost $26 Canadian dollars for a 20oz bottle plus shipping was another mandatory shipping fee of $25. I'm guessing this is because amazon doesn't stock it here and has to be shipped direct from the supplier. This all together costing em about $50 for the bottle :) if your in the US its easier/cheaper to get hence the lower cost you might be seeing. It's a terrific product, hope you give it a try!
Glad I found this channel, enjoyed the vid
Glad to have you here. Thanks for watching Daniel!
I have had several artisan hand made soy sauces. to me they are much more complex than the 1 dimensional commercial sauces. I do like Kikkoman, but these old school sauces are so much better. When I was younger, I thought I hated wine...then i tasted wine that wasn't cheap and commercially made and i realized...i hated crappy made wine. I think soy is the same. these artisans make shoyu in vats that are 100's of years old. their process is long and worth it. I lived in Japan for a while and I can say that I really appreciate the old school way. I have great respect for these people who keep the traditions alive.
Wonderful video, may I suggest adding smell test as well? There has to be some difference, maybe subtle?
Yamasa is less salty than kikkoman but is close in terms of availability and price, I'd like to know how you think that one compares.
awesome video! it was so interesting to see the differences. I think the kishibori sauce would taste awesome with shimeji
oh yes totally would! Have you ever tried melted butter with soy sauce as a dip for mushrooms before? Had this in a restaurant in Japan and now do this at home sometimes, its so amazing!
@@johnnytries cool! I never used as a dip, but i cook them all together haha it's so nice to see new ways of doing things
Awesome! Thanks!
My neighbour being Japanese, introduced me to Kikkoman soyu sauce. I didn't think there was anything better than that. I guess I'll be doing some of my own experimenting. AND ....Does anyone have an out of this world Teriyaki sauce recipe?
Teriyaki sauce is basically a mixture of soy sauce, mirin, sake and sugar. Sometimes i like to add a little sesame oil to the mix :) good luck 👍
Nice I'm off to my local Asian Supermarket to see if they've got some...
I love Kikkoman on poached eggs on toast but that other one sounds really worthwhile trying.
That one might be hard to find at the supermarket. I'd be surprised! I hope you do though!! 😁
$14.99 on Amazon. Just received it. So good!!!
Kikkoman has dozen of different type of soy sauce, each has different taste for different dish.
Which one you use in this video ?
I used the regular one that Kikkoman sells, the same bottle thats on the thumbnail picture.
🙋🏽♀️ Controversial question: do you have to refrigerate savoy sauce?? Let’s say it will take you 6 months to finish it.
I typically do, not sure if its okay not to or not but i just do what as the bottle instructs just in case. My mom on the other hand and most OG asian ladies usually store theirs in a cool, dark place.
I’ve only ever liked La Choy. I can’t even fathom the taste of Kikkoman
My friend you need to try Yamaroku soy sauce they are also from shodo!!!
Try the kikkoman smooth aromatic soy sauce or the double fermented Kikkoman's. Both are imported from Japan.
Ooh never even heard of these. I'm visiting Japan right now. I will keep an eye out for these and get them for sure. Any other recommendations?
The Kikkoman's aromatic is available at Walmart in the US. I've seen the double fermented on Amazon, but have not tried it yet. I enjoy a splash of soy sauce in my scrambled eggs before cooking them. It really brings out the flavor.
One thought I had was the difference between the american version of kikkoman vs Japanese version.
From 3:37, your dog’s videobombing was a hoot. She •really• wanted to get in on the taste testing.
Where did you pay $50 for Kishibori? I ordered a 12.2 fl oz (360 mL) bottle just three weeks ago, and it was only $16.50 (U.S.), shipping included.
My impression, taste-testing it against Kikkoman, was similar to yours. Sipping them straight, the difference is subtle. The Kishibori is a bit more complex, with touches of earthiness and slight sweetness that set it apart from the Kikkoman.
I agree that Kikkoman - mass produced, but a respectable, quality product - is the right choice to use as an ingredient in most recipes that call for soy. Kishibori is better reserved for use as a condiment at the table, where its distinctive but subtle qualities can stand out and be appreciated.
I think the best test for soy sauce is tuna sashimi. Its like the bread and butter of Japan.
I was living in Montreal at the time, sashimi there is not good :P but yes, i wish I thought of that then
That's a very interesting comparison between a regular brand and a high end brand. Is it really worth the extra cost though? Maybe as you say for a dipping sauce but crikey! $50! Haha
Haha yes it's pretty pricey but considering the quality, where it came from/tradition and the positive vibes of supporting the little guy.. it makes it worthwhile, for me anyways! Haha. Thx for watching! 👍🤩
@@johnnytries yay! Well, it was great to watch!! I do like soy sauce but heard it's not great for men haha
@@ps-tv this I've never heard of, uh oh!
What about Kikoman Double Aged Soy Sauce, Shoyu?
I will definitely order from Anazon .
Greetings from Sunny Greece.
Let's face it, the real question isn't whether the $50 sauce is better than the $7. There'd be something very wrong if it wasn't.
The real question is - does the taste of the artisan sauce make it worth 7 times the price of the cheaper one? I suspect for general use the answer might have to be no.
Don't get me wrong - I'd love to try the artisan stuff, but it's never going to happen on my income. I love soy sauce but find most commercial varieties, including Kikkoman, very salty. There is supposed to be a low salt Kikkoman about, but I've yet to find it in my area.
What might be great is if the more expensive varieties were available in small one shot bottles, just for special meals and occasions. Or perhaps they are and I just haven't come across them yet?
Artisanal soy sauce definitely worth 7 times the price you find at your local grocery store. It takes longer time and hours of labor work and aged wooden barrel normally takes 2-4 years before they are ready to bottled and ship out for sale.
I had 5 bottles of the same artisanal soy sauce. I use them for dipping or finishing on dishes.
I still buy cheap soy sauce for cooking and marinating. But it’s great to stock a few expensive stuff for dipping.
The soy sauce just makes everything taste better! Stir a bit of the aged 4 year old soy sauce with fried rice suddenly turns it into teriyaki unami flavor!
I can’t explain it in words but regular soy sauce like Kikkoman makes the fried rice very salty!
The artisanal soy sauce runs a little robust and it wraps each grain of white rice so well that it absorbs it! Regular cheap watery soy sauce will just drown the rice in it like it and it will not absorb it!
Yeah, the only time you'd want to use Kikkoman for something, it's in cooking. I have like 5 different soy sauces with different utility in my fridge!
Nice! totally, you being in Japan as well must have access to some great stuff over there. Yup kikkoman for everyday day, and the kishibori for raw times. thx for watching and commenting man! 😎
Yep, a sip would be overwhelming. The other shoyu tasting clip held in a shoyu specialist shop, used a tiny plastic spoon that looks like something you would use to scrape off earwax.
Hey how long can you keep it in the fridge after opening?
🙂🙂🙂🙂💎💎💎👍👍👍👍
A long time.
I use kikkoman as a base sauce. I always thin it. I often add various other things to it such as seasoned sushi vinegar, sugar, sirrachi, ginger, and so many other things.
💓all things Koji! Next time do a blind taste test... Try LaChoy soy sauce too... It's unique.
Your dog looks like it’s wondering who you’re talking to
Very similar to balsamic vinegar.
The use is slightly different imho..somthey are possible to interchange but the kikkoman is not somstrong and more suitable for a more variety. Itmis like champagne and white wine..champagne is nice but you dont cook in champagne. Same with kikkoman vs a chinese brand that is much better to a meatstew to noodles. ( taste is completelly different)..i would not use kishibori to ramen etc as it tastes specific but for much it is nice yes
Needed a palate cleanser before trying the other one. Otherwise the tastes are gonna mix together
my thoughts
Someone else who can only eat soya sauce raw when it's cold/chilled?
I love soy sauce. Kikkoman has always been my choice.
I love the Golden Retriever photo bomb!
Should’ve made a blind test
Would have been a better test blindfolded, with food that someone else arranged.
my dad works at kikkoman :)
Have you ever tried Lee Kum Kee, if kikkoman is the Coca Cola of soy sauce Lee Kum Kee is pepsi
For the price factor KIKOMAN WINS
definitely! Over the months I for sure use kikkoman waaaaay more on a day to day basis. The expensive one I find myself taking out of the fridge quite rarely.
@@johnnytries kikkoman wins in my book because it’s pretty good quality for how much quantity they make
Haha. Your dog wants to taste test too.
haha yup shes wants all food!
Kikkoman is just salty
The real deal is savory to the point of "salty"
There's no comparison, once you try the fancy stuff you don't want to go back to saltwater
Kikkoman all the way.i refuse to spend 50 dollars for soybean sauce
Kishibori Soy Sauce costs $10 on Amazon not $50 your title is misleading
Uncle Roger would not approve of "Kikko Man"! He's nuts!
How much they cost each
4:14 "I use this for all my cocaine"
Kikkoman is Kobe Tai the Dragon Empress! One day she takes over all of Asia!
Common man give the Doggo a food to taste too with a little of soy sauce
Fresh sashimi is the best way
👍🌱
Kikkoman is The eternall king
I can't understand why anyone would ever use kikkoman when Yamasa is so much better. I would never use kikkoman, EVER!
Your doggy wants to help in the taste test
Kishibori is the ONLY soy sauce I will use anymore, if I'm out I will never order chinese
It’s pronounced kee-koh-mahn with the accent on the first syllable
I can tell by your face that the Kikkoman soy sauce was hella salty. Like swigging sea water
Kikkobang!
Did u just call kikkoman generic smh
Kikkoman is not generic it is superior to all the sauces
I like the sodium reduced Kikkoman sauce.... :-)
oh nice one... full watched liked and subbed my friend see you ;)
Thank you so much! I'll check out yours as well :)
Gotta have soy sauce on sunny side up
Show me, show you
Sounds like kishibori is a watered down version of kikoman. Sounds like not worth the money.
Kikkoman as in I'm gonna Kikkoman a##!
I heard "cocaine" not cooking
7$ for a 1l soysauce is still expensive, no matter why many people are making themself soysauce in Japan. In VN 1l soysauce is just 1.5$.
In VN? Vietman? I think that's a difference in regular prices. And the question is are you talking about regular soy souce or industrial production. Because you can get something with that price, just a brand using the 3 day riping, food colouring, msg and thikener.
PS and 7 $/€ is the regular price. In germany I often get good deals under 4 € for original Kikkoman.
Show me shoyu
imo Yamasa is better than Kikkoman anyway.
Kikkoman in the US really shouldnt even be called soy sauce. It's cheap and shit and not made in the traditional manner. It's made from defatted toasted soy grits which are a byproduct of making soy bean oil and soy protein isolate. I work in a plant that kikkoman buys a literal truck full of grits per day from.
I’m my opinion Japanese and Chinese is better than Mexican good
i find kikoman soysauce very bland, and lack the flavor. and in most asian household not very used often, its like the last resort if you're in a nonasian neighborhood or just needed a soysauce.
You repeated your self like 4 times in the first 30 seconds
Japanese soy sauces are too salty. Not a fan.
U pay 7 bucks for a bottle? I pay 3.
No way I would pay $50 for soy sauce no matter how good it is 😂😩
Try Yamasa soy sauce. It's affortable, has a ton of great aromas and it doesn't have the cheap salty taste that Kikkoman soy sauce has.
Have you tried not being poor?
@@beppo2814 I don’t even think a middle class person would pay for that. 🤷🏽♀️