Soy Sauce Tasting

These are pretty much the available soy sauces that wholesalers carry. 

In the koikuchi (dark type), Shoda has a crisp flavour, Yamasa has a similar palate but the alcohol nose stands out.  Kikkoman’s premium (brewed in Japan) and standard (brewed in Singapore) are mild with good umami.  The premium is better but only by a small margin.  They do a remarkable job in Singapore brewing to the same standards as done at home. 

In the usukuchi (light color type), Higashimaru is the more recognized brand and also my preferred choice. 

I will blend a couple of them for the soup seasoning and also use them individually for different uses.


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