Just wondering what soy sauces people used, and thought were the best? We probably use ours mostly for cooking, and occasionally for a dipping sauce. Now we have access to lots of Asian, shops the choice is overwhelming..

I use Megachef for all general purposes, light and dark. It is gluten-free, naturally brewed and I like its flavour. It needs to be kept in the fridge.

Where do you buy this brand from Tpandav please?

I've seen it at many Asian food markets, also at Vetro in Tauranga, and the Korean foodmarket in Tauranga. Eurodell in Auckland, the bulk food shop in Dominion Road, Mt Eden. It's more expensive than the industrial soy sauces but not impossibly so, around $5 a bottle. I'll give you a link to their website so you can see what it looks like.

[www.megachefsauce.com]

I use Megachef soy sauce also. It doesn't have to be refrigerated (I keep mine in the pantry) - the bottle states "Can be kept at room temperature but best refrigerated." It contains potassium sorbate as a preservative. If I lived in Cairns, I'd refrigerate it Ingredients are Water 38.9%, Soybean 20.5%, Rice 18.5%, Salt 15%, Fructose 7%, Potassium Sorbate (202). It's a product of Thailand. I buy it Moore Wilson's, my local equivalent of Gilmour's.

I use either Megachef or Pearl River Bridge "Superior Dark". Mostly the latter as I can get it at New World, Megachef I need to go to my local asian fruit shop.

Unfortunately I always associate the name Pearl River Bridge with these reports....

June 2001 [www.nzherald.co.nz]
August 2016 . [nextshark.com]

I do have their Chinese rice wine though (cooking wine)...



Edited 1 time(s). Last edit at 07/14/2019 01:00PM by J1.

At present I have a bottle of San-J tamari made in Japan. It looks like a reasonably unadulterated product that is wheat free. I don’t use so y sauce often.

Oh, yes, I have the San-J Organic Tamari gluten free soy sauce also. Ingredients are "water, organic soybeans, salt, organic alcohol (to preserve freshness)". I use my Megachef a lot more than the San-J though. The San-J is rich, one-dimensional but deep and strong flavour, whereas the Megachef is a soy and rice flavour with a sharp bite/tang. The San-J can dominate a dish too much (imho) and,depending on what you're using it for, it might suit cutting the amount in half or watering it down by half (a good way to save on soy sauce if the recipe's calling for ¼-½ cupfuls....).

I was brought up on Highmark Soy Sauce (premium dark), a New Zealand soy and staple of the supermarkets for years. I'm used to and enjoy/enjoyed its flavour but its ingredients are: water, salt, soya beans (6.5%), wheat, sugar, colour (150c), vegetable gum (415), flavour enhancer (621), preservative (211) so it is fairly "fake" as far as soy sauces go. Flavour enhancer (621) is MSG.



Edited 1 time(s). Last edit at 07/14/2019 01:40PM by J1.

J1, I've read those too.. but also read several reports saying that the silver label superior dark does not contain whatever it is that is the problem. For the moment I'm choosing to be ok with that.

I will get Megachef next I am in a city. It’s good to have a bit of variety.

I use Yamasa, a Japanese brand. Ingredients are soybeans, wheat and salt. I like the yeasty taste.

Hi,

I’m not very experimental, I use Highmark low salt soy sauce (green label).

I use whatever is on the shelf in the Asian supermarket. I do have GF soy to use for GF visitors.

I use Pearl River both light and Dark for cooking, and Yamasa exclusively for dipping.

@J1 I had a look at those reports. For the carcinogenics in those Soy Sauces to affect you, you need to consume 3 LITRES of that every day, to be at risk.

If you eat Meat that is black, or Steak that has char marks, or even medium browned toast, you are at a MUCH higher risk.

By all means, I am not saying don't choose another brand, but those reports need to be taken with a grain of salt (pun intended).

networkn, yes, totally I agree, and I still eat bacon too and we had "caramelised" steak last night, but I don't like burnt toast

Caramelised is OK, charred isn't (Brown vs Black).
Toast according to WHO Guidelines you want "as lightly toasted as you can live with".
Bacon is fine-ish, but try and avoid bacon that uses Nitrates or Celery Juice.

Well, did you know you shouldn't breathe the air in your kitchen while you're toasting your toast...and your roast...

Oh my gosh - I think I'll stop eating and breathing!!
Regards,
Dawn

Kikoman usually but sometimes cheap and cheerful Highmark.
I love the good stuff on sashimi but my kids dont notice the difference on dumplings or sushi.

Vanessa

What's wrong with celery juice.......?!?!

Celery juice is high in nitrates. From Wikipedia: "Celery has a very high concentration of natural nitrate, and treating celery juice with a bacterial culture produces nitrite. The concentrated juice can then be used to produce “no nitrite added” processed meat"

I've also tried "nitrate free" bacon preserved with pineapple juice. It wasn't good at all.

I usually get the big Kikkoman soy but think I prefer the Yamasa brand as for taste.

I'm probably not alive, probably just some ethosomething cosmic waffle controlling my fingers enabling me to write this. How did I live for so long and for the most part quite healthily when I've eaten celery by the truck loads cos it's great for the widdles and supposedly kidneys. Not to mention all these other infused with nitrates greens I've stuffed down my unsuspecting throat over the years. I'm doomed obviously. Take me quickly and painlessly please. In the words of the immortal bard who in this case is me. Muck a duck. [healthyeating.sfgate.com]



Edited 1 time(s). Last edit at 07/26/2019 10:19AM by Kone.

Ah Kone, how I loved your opening sentence . And celery is high on the list of foods with the most pesticide residues [organicnz.org.nz] Soy sauce doesn't get a mention though.

Kone Wrote:
-------------------------------------------------------
How did I live
> for so long and for the most part quite healthily
> when I've eaten celery by the truck loads cos it's
> great for the widdles and supposedly kidneys. Not
> to mention all these other infused with nitrates
> greens I've stuffed down my unsuspecting throat
> over the years. .....
> [healthyeating.sfgate.com]
> getables-3535.html

The answer to your jocular rhetorical question is in the article you have linked:

"Normally, sodium nitrate in vegetables does not pose the same health risk as nitrites found in processed meat. The nitrites added to processed meats as preservatives and color enhancers can combine with proteins called amines to form compounds called nitrosamines. Nitrosamines have shown cancer-causing potential in animal studies. "

Ok good, I was rolling my eyes a bit that celery was now on the no-go list of foods. Frankly, that just didn't make a lot of sense.

Eat, drink and be merry Kone, I am!