Usukuichi: this one has a shorter brew period that results in a lighter and saltier brew favoured by the Kansai region often amazake is added. Tamari: literally the crema of miso production, it is the liquid byproduct of miso making and perhaps the closest in method and flavour to the original soy sauce of China, predominantly wheat-free, used for dipping and cooking. Koikuchi: the dark brew most generally used in everyday cooking. No two ways about it, you cannot make this dish with Kikkoman.Īll right, let’s break it down a bit. For instance, if you are making pad see ew, you need to have a Thai-style dark, sweet soy. This is why you need to understand where the geographical and cultural inspiration of a dish comes from. It’s not about authenticity, I am more concerned with flavour. If I’m cooking a Japanese-inspired dish like goma-ae and use a light Chinese soy sauce, it’s off, and vice versa.
Sometimes when I’m feeling loose, I just mix it up and always inevitably kick myself at the end result. I have a whole section in my dry cupboard that is just for soy sauce. wentii are the most common) the presence of wheat or another grain the ageing process the ratio of the ingredients and the presence of other preservatives.
The variables include the production process (natural fermentation or by hydrolysis?) which Aspergillus mold it was inoculated with (A. But keep in mind that all soy sauces are not the same, and if you use the wrong one, you’ll end up with a dish that’s something entirely different from what’s intended in the recipe. How often do you see a recipe that calls for soy sauce and mindlessly reach for the Kikkoman – likely koikuchi, the darker brew? It’s understandable if you do – it is possibly the most accessible soy sauce brand worldwide.
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