applecrisp1
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Post by applecrisp1 on Oct 5, 2021 12:19:05 GMT -5
I have a recipe that I want to make that calls for soy sauce. I use very little of this, and don't have any on hand.
There are so many choices, soy, tamari, coconut aminos, shoyu ...
Any suggestions/perferences. I do like to get a lower sodium type the few times I've bought some. It think I've tried all of the above over the years, but the coconut aminos.
Thx.
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Post by wallycat on Oct 5, 2021 12:26:12 GMT -5
The cheapest on the market has also been rated well. Kikkoman. It is made traditionally (fermented)...of all places, in Wisconsin. They make low sodium.
I have fancy and regular but I use it a lot.
Shoyu is simply made without wheat. San-j is the brand I think of; it got mixed reviews.--Editing that I got this WRONG. I think Tamari is the wheat free. Apologies!
Looking forward to see what others think!
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traildoggie
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Post by traildoggie on Oct 5, 2021 15:04:18 GMT -5
Ive been using coconut aminos in place of soy because DH had this idea soy is a migraine trigger. I dont think coconut aminos have the flavor intensity of most soy but then soy is all over the map on that too. he didnt like the Bragg brand. I use usually a regular soy/ tamari on my serving. I'm not sure a lot of sodium is saved and you would need to look at sodium content per tablespoon, on the label. I dont like things overly salty and would adjust it to what tastes OK to me, using whatever I was using. my serum sodium trends low so not an issue for me. recently he's decided it probably isn't the soy itself so I'm going to quit the coconut aminos. how about that for ambiguous answer...
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Post by PattiA on Oct 6, 2021 13:20:39 GMT -5
I use wheat-free tamari for all things soy sauce. I switched to it when I started cooking for people with Celiac disease. It is easier for me to just have one type on hand.
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Post by erin elizabeth on Oct 6, 2021 19:17:15 GMT -5
I use Kikkoman and TJ's low-sodium. I don't have the others on hand. I once bought a bottle of tamari for a Rachel Ray recipe and ended up throwing it away years later. I probably wouldn't do that now  |
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rebelyell
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Post by rebelyell on Oct 18, 2021 15:38:39 GMT -5
I did paleo for a long time, so I used coconut aminos during that time and I still use them rather than soy sauce. I haven't noticed a huge disparity in using them vs. soy sauce in any of my recipes, but it could just be that I'm more used to them? The only time I have soy sauce now is when I go out for sushi.
I like and use the Trader Joe's coconut aminos.
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Post by mcgee on Oct 22, 2021 17:41:49 GMT -5
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rebelyell
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Post by rebelyell on Oct 24, 2021 10:33:56 GMT -5
Haven't seen those near me yet. Sounds interesting. I don't like fake smoke flavors, so wonder how strong that might be in these. |
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applecrisp1
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Post by applecrisp1 on Nov 1, 2021 14:59:07 GMT -5
Thanks everyone. Right around the time when I posted this question, I was placing an online order on Vitacost. And hey they had a good sale on coconut aminos. So in the cart it went. I haven't tried it yet.
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