Thread for the humble soy sauceLight, Dark, Cheap, expensiveCurious about more ways to get rid of the big pearl river bridge containers that I enjoy purchasing for pennies on the dollar
My #1 use being stir frying random bullshit for quick rice bowls. This honestly should make up the bulk of any low fund retards lunch meals
For me its Yamassa
>>21104090Whats it like? Pearl is obviously chinese, light sweet and tangy taste, cheap and versatile and not overly salty like some other cheap brands
>>21104060I can't imagine how much of this death inducing stuff you'd need to require a container that has a handle, but I somehow respect it
Does anyone else but IndoMalaysia (and to a lesser extent, Thailand) use yellow soy sauce or no? I have never seen it mentioned here but it's completely indispensable in my kitchen
>>21104094Yamasa is like Kikkoman but better. Its just regular Japanese table soy sauce. I prefer Jap soya sauce to Chang soya sauce but Pearl River is really good for Chang dishes.
>>21104138First im hearing of it
>>21104180It's called taoco/tauco/taucu depending on language (c in the indomalayan languages is an English CH-sound) and is used in lots of dishes. Miso is similar, but very thick and not as pungent. Yellow soy sauce is thicker than sweet or salty soy sauces but is still very much a pourable sauce and not a paste like miso.I tried to find a video showing it being added to the pot from a bottle so you can see the consistency: https://www.youtube.com/watch?v=QSxBxSh6hFU&t=90
>>21104060I add it when I make any kind of bean dish. Just enough to make it more savory but not actually taste like soy sauce. I also make cheese sauce with caramelized onion, soy sauce, and a bit of mustard. Usually for mac and cheese or to eat with bread like Welsh rarebit but it could go on anything.
>>21104213>>21104138Neat
