Finding soy sauce was like discovering a cheat code irl. Haven’t found a dish yet that isn’t improved by some combination of soy sauce, chili sauce, and/or lemon juice (usually all three)
I’ve never liked soy sauce, until I was introduced to Bragg’s liquid aminos. That shit tastes the way I always thought soy sauce was supposed to taste.
It’s like, all of the flavor and basically none of the salt.
Sorry that this sounds like an ad I’m just actually a fan of the shit.
Just picked up a bottle today. It’s pretty good. It has a sharper taste than the Kikkoman I usually use, without the beer-like fermented flavor. Good recommendation, I’ll probably use Kikkoman in rice and Bragg in everything else
You can get low sodium soy sauce. Also, Kikoman has way too strong of a flavor for me, and I much prefer brands from other countries, which are often a bit lower in salt as well as less intense flavor.
Finding soy sauce was like discovering a cheat code irl. Haven’t found a dish yet that isn’t improved by some combination of soy sauce, chili sauce, and/or lemon juice (usually all three)
Soy sauce and fermented food in general are full of umami flavor.
I’ve never liked soy sauce, until I was introduced to Bragg’s liquid aminos. That shit tastes the way I always thought soy sauce was supposed to taste.
It’s like, all of the flavor and basically none of the salt.
Sorry that this sounds like an ad I’m just actually a fan of the shit.
Just picked up a bottle today. It’s pretty good. It has a sharper taste than the Kikkoman I usually use, without the beer-like fermented flavor. Good recommendation, I’ll probably use Kikkoman in rice and Bragg in everything else
Ooh I’ll have to try that! I’ve always hated soy sauce because its just too salty (I’m very salt-sensitive so I generally cook with no or low salt)
You can get low sodium soy sauce. Also, Kikoman has way too strong of a flavor for me, and I much prefer brands from other countries, which are often a bit lower in salt as well as less intense flavor.