Best sōy sauce?

[Anonymous No.15998629]

What’s your favorite? I’ve bought a few special batch ones, which are great, but I wouldn’t mind the cost of pic related (about $10 for 33 oz).

[Anonymous No.15998639]

Get pic related.
It’s the best you’re going to find without going to specialty microbrew whatever, which aren’t necessarily better.

[Anonymous No.15998656]

>>15998639
Is that different from my pic?

[Anonymous No.15998659]

>>15998639
And how might organic compare?

[Anonymous No.15998671]

>>15998629

[Anonymous No.15998699]

>>15998629
>sōy
Dumb phoneposter.

[Anonymous No.15998720]

>>15998656
Yes.
Your pic is a Japanese bottle of “regular” Kikkoman. Which is by no means bad; it’s the ubiquitous “gold standard”.
The bottle I posted is Kikkoman’s “whole bean” soy sauce.
Because they use the old method of utilizing whole beans instead of chopped/crushed beans (which speed up the fermentation) it takes longer to produce and costs a bit more.
However, the slower process results in a much richer flavor, and as a result, comes off as less salty because you don’t have to use as much.

>>15998659
Organic is ‘better’ if organic is important to you and you prefer to use organic products. I don’t mean that insultingly; if it’s your personal preference then it’s what you should buy. As far as taste difference goes, I can’t personally detect one. But that’s just me.

[Anonymous No.15998724]

>>15998699
I have this one right now and it’s quite good. Pic related was also nice.

[Anonymous No.15998729]

>>15998724
>unpasteurized
Does it taste noticeably different?

[Anonymous No.15998734]

>>15998720
Is this the same as your photo? What would I search to find it?

[Anonymous No.15998742]

>>15998729
It tasted noticeably more delicate and flavorful than generic soy sauce. It’s nice for sushi and sashimi, but I like the tamari posted above for cooking.

[Anonymous No.15998754]

>>15998742
>I like the tamari posted above for cooking
Yeah I use that for cooking and dipping. I use the basic Kikkoman for marinades and stuff.

[Anonymous No.15998779]

>>15998734
You should be able to find it online if you search “Kikkoman Marudaizu”

[Anonymous No.15998852]

>>15998629
I’m a Canadian nigger and this was a must have with rice. Don’t care for brewed stuff like Kikoman or San-J. Give me VH nigger tier soy sauce nothing else.

[Anonymous No.15998856]

>>15998779
Amazon has 3 bottles for $22, and I’d like to make a big bottle of my own sweet sōy sauce, so I’m considering it.

[Anonymous No.15998864]

>>15998852
It appears to be caramel colored salt water.

[Anonymous No.15998867]

>>15998856
>sweet sōy sauce
recipe?

[Anonymous No.15998876]

Tamari or bust

[Anonymous No.15998882]

>>15998629
>ō

[Anonymous No.15998895]

[Anonymous No.15998898]

>>15998867
https://www.daringgourmet.com/homemade-kecap-manis-indonesian-sweet-soy-sauce/
I will mix some molasses into raw cane sugar because that’s what I’ve got and don’t want to buy palm sugar. I think it should work out just fine for the caramelized flavor.

[Anonymous No.15998906]

You gotta have light and dark soy sauce.

I think their light soy sauce is a really nice every day soy sauce to dip things like gyoza or wonton in.

[Anonymous No.15998908]

>>15998856
you can say soy on the food and cooking board, newfaggot

[Anonymous No.15998912]

>>15998864
and it’s delicious

[Anonymous No.15998920]

>>15998864
Good lord. Makes me think of the "malt vinegar flavored liquid" that I've recently seen Brits complain is supplanting the real thing.

[Anonymous No.15998937]

>>15998908
why is this something to get your panties in a twist over

[Anonymous No.15998981]

>>15998724
Based

[Anonymous No.15999409]

>>15998659
>>15998671
Just because it has more ching chong letters on it doesn't mean it's better.

[Anonymous No.15999433]

>>15998699
Doesn’t soy automatically switch to onions because the mods hated the buzzword spammers

[Anonymous No.15999441]

>>15999433
not on ck

[Anonymous No.15999473]

[Anonymous No.15999478]

>>15998629
This shit is expensive as fuck but is noticably better than the standard soy sauce. No metallic flavor. Has this super savory note that reminds me of like the most delicious part of spaghetti-os.

[Anonymous No.15999527]

See
>>15999409