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.
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.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'
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.