I love (actual real) soy sauce. Fermented deliciousness. 80% of our cooking involves soy sauce in some capacity. Fake soy sauce is a pale travesty of an imitation.
(Seriously though, real soy sauce is made by fermenting soybeans (and sometimes wheat) with salt. Fake soy sauce is made by taking the leftovers from extracting soybean oil and dousing them in hydrochloric acid for a couple days, then neutralizing it and adding water, salt, corn syrup, and caramel. It's a travesty, never eat it.)
If you can find me a soy sauce that isn't loaded up with wheat other than La Choy, I will be forever in your favor. Unfortunately, that's sometimes a monumental task. :P
Chinese-style soy sauce often doesn't have wheat in it. Friend of mine swears by San-J. I think Kikkoman also makes a gluten-free one that uses only soybeans.
gluten-free soy sauce is pretty great. I use both kikkoman and san-j, but I prefer the kikkoman brand because I can sing this stupid song while I pour it out.
so is kikkoman considered real soy sauce? If so i dont like soy sauce. Not a huge surprise, considering i hate very salty things. Give me bitter, salty is gross.
I didnt know that was a thing, is it just soy sauce with less salt or does it taste significantly different?
Also, food gripe: some people describe miso as "Japanese peanut butter" and there's just so much wrong with that. They do not occupy the same culinary slot!
i have one of the fake soy sauces and its a big bottle and now i have to finish it and its so flavorless and I'm cry
I actually like the Kikkoman low-sodium soy sauce. The regular can be too overwhelmingly salty for me. It's like soy sauce without the instant headache. The tamari is good too.
La Choy is definitely one i've tasted that i'm not into at all, but i've almost never met a soy sauce i've liked the only time i met a soy sauce i was ok with... was when i was in hong kong. so thats probably not very surprising
