applecrisp1
Politicos
I have made 1,543 posts
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Post by applecrisp1 on Oct 18, 2017 15:31:48 GMT -5
I am almost out of soy sauce and I was wondering what people use? I typically just get a low sodium soy sauce and I think I've used tamari before. I've seen a bunch of recipes/blogs recently that use coconut aminos too.
I know that for many their pick is for dietary or allergy reasons. Is there a big difference in taste? Preferences? I use soy in a marinade or stir fry so I never just use it on its own.
I have TJ's now, bought San-J and others over the years.
Thanks.
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Post by wallycat on Oct 18, 2017 17:35:57 GMT -5
For me, very little taste difference.
I found an unpasteurized soy sauce (tamari) that I love and will never try anything else again....well, never say never.
ohsawa soy sauce. Priced a tad high, but love the taste.
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Post by soupandstew on Oct 18, 2017 21:32:19 GMT -5
I usually use tamari because I like the flavor. I still go into a coma staring at the options at my H-Mart. The aisle is sort of divided by country of origin but the choices are truly endless.
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applecrisp1
Politicos
I have made 1,543 posts
Right now I'm Offline
I joined September 2016
I've received 134 likes
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Post by applecrisp1 on Oct 19, 2017 11:28:57 GMT -5
Thanks Wallycat and Soupandstew.
I don't think there are lots of choices at my local stores (maybe I just never noticed since I buy so infrequently), whereas for hummus, practically its own aisle.
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Post by wallycat on Oct 19, 2017 13:23:05 GMT -5
I order mine on line, though I just noticed my health food store carries the brand I prefer.
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Post by PattiA on Oct 19, 2017 20:46:45 GMT -5
I mainly use San-J low sodium wheat-free tamari. It tastes so much better to me than soy sauce. I also use coconut aminos. I tried the aminos when I was cooking for someone who is allergic to soy. I like the taste of it. I just bought a bottle of Trader Joe's coconut aminos, but I haven't opened it yet.
I occasionally splurge on Bluegrass brand barrel aged soy sauce.
The selection at Asian grocers is intimidating to me. I have bought some different types when I had a recipe that called for a specific type.
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