Organic Wine Making
Wednesday, August 31st, 2011
Is organic soy sauce any better than el cheapo soy sauce?
I’m looking at how soy sauce is made, and it seems like the history of soy sauce is such that it’s always been organic by nature.
I’m wondering if premium soy sauces like L’ Chepeau are any better or just total rip-offs at $500 a bottle:
http://chepeau.com/Types_of_Soy_Sauce.html
Other than bad chemicals, how much better could one soy sauce be than another? Is it like wine? Or is it just one brown salty liquid versus a slightly more salty one?
Why is Kikkoman the soy sauce that’s served in almost every restaurant? Can I make my own?
I answered a similar question like this a couple weeks ago… here a discussion on how one person made soy sauce at home… http://forums.egullet.org/index.php?showtopic=103707
I don’t know about $500 per bottle, but there is definitely a difference in between brands of soy sauce… the cheap stuff is basically salty brown water while the better stuff does have more flavors.
Yes, it’s like wine where each area has it’s own type (strain) of microbes that ferment the soy beans. Also, how the soy sauce is aged. In wood barrels? If aged in wood, you get the additional flavor from the wood.
I’ve done my own taste test of different brands…
My favorite is Lee Kum Kee premium soy sauce followed by Kikkoman. LKK had more flavor and was slightly sweeter than Kikkoman.
The reason kikkoman is everywhere in the US is that there is a manufacturing plant in the US. The other brands are made overseas and need to be shipped over.
Brands I’ve tried…
Koon Chun
Lee Kum Kee
Kikkoman
Kimlan
La Choy
Pearl River Superior Soy Sauce
Aloha Shoyu
Organic Winemaking with Michael Swain
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