Soy sauce is a dark, rich, complex flavorful condiment that is good to just drizzle over rice or to add to a variety of dishes-that is, if you have the right soy sauce.
Like mentioned in my post Japanese Style Avocado, my husband is half Japanese. I was a little concerned over our different food likes and dislikes because you see, I didn’t like soy sauce before we were married. How could we coexist when one loved and one hated soy sauce? I was going to want bread and butter, he, rice and soy sauce!
My husband to be soon found the problem. My family was buying these huge half gallon containers of cheap soy sauce from Costco, and then most of it was going rancid before we could go through it (we mostly used it in recipes, rather then simply drizzling it on rice). No wonder we thought the stuff was awful! It was!
After we got married, we made to sure to buy naturally fermented soy sauce. WOW! What a difference! Most soy sauces are no longer made with a natural fermentation process, but are in fact chemically made. Look for soy sauces that are naturally fermented, sometimes they will even say something like “aged” on the bottle.
Our favorite soy sauce?
This soy sauce is made in Japan with the traditional fermentation process, aged in cedar wood kegs in small batches. It’s also unpasteurized meaning that all of those lovely enzymes and beneficial bacteria (like lactobacillus) are still alive.
This soy sauce was named the best tasting soy sauce by the Cooks magazine, and we think it’s the best tasting too. There are some great prices on Amazon, as well as many other places who sell it online. You can get a good deal (just watch that you aren’t overcharged for shipping!). This is my family’s number one choice. My second place choice would be a naturally fermented soy sauce, which you can find in many normal grocery stores.
All to say, don’t settle for cheap soy sauce. It’s nasty stuff.
Latest posts by KimiHarris (see all)
- How to Make Whipped Dalgona Coffee with Mushroom Coffee Option - April 10, 2020
- Making a Beautiful Pancake Charcuterie Board - April 10, 2020
- Why I’m Spatchcocking My Turkey This Year - November 26, 2019