I'm a Tamari girl! From Japan via Richmond, Virginia nowadays. It is printed on the bottle "brewed in Richmond, VA". It has so much more flavor than any Chinese soy sauce I know (I would imagine that it is a different flavor than Chinese soy sauce, but its my preference).

Here is a link that might be useful: Tamari Sauce

Kikoman is produced in Wisconsin, and I believe they are one of the largest producers of soy sauce in the world.

Here is a link that might be useful: Kikoman article

I use the same as Woodie. I really don't like any other soy sauce.

Tracey

Tamari user here too.

Thanks. Time for me to give Tamari a try.... I am disappointed because I used to love Pearl River Bridge Soy and stopped buying that when they had a recall. I guess I will toss the Lee Kum Kee too......

Alexa

I'm going to give the Tamari a try, too. I live in Richmond but never heard of it before now; normally I buy soy sauce at the Asian grocery.

IMO tamari is fine as a minor ingredient, but it's got a bit of a harsh flavor on its own so it's not an acceptable substitute for soy sauce in something like a dipping sauce. (That comment based on the KA-ME tamari that's in my fridge.)

Although this, from Epicurious, would suggest exactly the opposite:

tamari
[tuh-MAH-ree]
Similar to but thicker than SOY SAUCE, tamari is also a dark sauce made from SOYBEANS. It has a distinctively mellow flavor and is used primarily as a table CONDIMENT, as a dipping sauce or for basting.

Maybe KA-ME isn't a good brand, or mine has seen better days? All I know is there's nothing mellow about it. Maybe time for a new bottle and brand.

Give San-J a try, FOAS. I use it all by itself to baste skinless chicken - I think its flavorful but pretty mellow.

Interesting! I never thought soy sauce a problem since the Chinese invented soy sauce some 3000 years ago. My assumption is that these guys are the gurus.

Just checked my pantry and realized we had Kikkoman. The label said Walworth, WI. USA. But I do have a small glass bottle of Superior dark soy sauce (a Rooster brand) that's product of China. I seldom use that bottle. Hubby probably bought it because it's darker and sweeter than our regular soy sauce. I compared the ingredients on the labels:

Kikkoman: Water, wheat, soybeans, salt, sodium benzoate. Less than 1/10 of 1% as a preservative. Brewing starter (Aspergillus sojae)

Rooster Superior (dark soy sauce): Water, soybeans, salt, wheat flour, sugar, color, potassium sorbate

I won't eat any meat or dairy products from China. But I am not too concerned about soy sauce or rice for that matter.

Al

I use a low sodium tamari made by San-J. Yup, made in Richmond.

Here is a link that might be useful: San-J

Nope, I use Bragg's Amino Acid, have for years, made from soybeans and for me it's a suitable substitute for soy sauce, which has always been too salty for my taste.

Bragg's has no added sodium, although there is some naturally occurring, and is a certified non-GMO product with 16 amino acids. No gluten, no preservatives, no chemicals, no artificial coloring. Oh, and no fat and no calories per half teaspoon serving and they are certified kosher and based in California.

Annie

I have quite a few bottles of soy sauce, and I buy it only at a Japanese market. They used to have even more brands than they do now, but they still have a good selection. They carry Kikkoman, but I buy Japanese brands instead. I also have one that is salt free and uses either vinegar or alcohol as a preservative. It has an extremely different flavor from regular soy sauce. I always have a bottle of light soy sauce in addition to the regular ones. I also have a bottle of Ponzu sauce, but I generally do not buy this when I have lemons or limes in my yard, and the trees I have now are too young.

Japanese soy sauce is made differently from Chinese and generally has a more mellow flavor, although it can be saltier. When I use salty soy sauce, I often mix it with the salt free soy sauce to get a better balance. When I get home, I'll look to see what brands I have.

Lars

I'm with annie1992, I have been using Bragg's Amino's for years.

Oh, so timely! I've never heard of the stuff but now I need to find some. I'd rather buy from a store than online. Where do you all purchase it? Health food stores?

Is this it below?

Here is a link that might be useful: Bragg's

Kikkoman is my general purpose soy sauce. It has a flavor and color suitable to most dishes. I buy the gallon can of that.

I have other soy sauces bought in smaller size bottles for recipes which call for black soy or light soy. Some of these are from China.

Jim

I don't know what non-GMO and and amino acids do for you, but I do see that the Braggs has just about the same sodium as regular Kikkoman, and 67% more sodium than Kikkoman light.

Annie got me hooked on Bragg's years ago. It is milder and there is a wee bit diffrence in taste, but it works for 90% of what I want to use it for. For the other 10$, I use Pearl River. I didn't know they had a recall, but I'm not dead yet. Besides, if I had to stop eating everything that's been recalled, I'd have to start hunting squirrel to live on.

I use products from China. When cooking Chinese dishes at home there are a few ingredients that are hard to find that aren't made in China. Like Shao Hsing Cooking wine. I learned about this ingredient on Egullet, although I think that Jessica mentioned that she used it as well.

I have Red and Black Vinegar as well as a few other Chinese made products. I haven't thought twice about using them.

Like Woodie, I prefer Tamari, an Organic product that is actually made By Amano in BC, Canada.

Ann

%$%^@%!!!!! my Shao Hsing wine is from China

Thanks Ann grrrrrr

LOL Jessy! I have used the Rooster dark soy sauce a few times and I am still standing! LOL Al

Jessica, Of course it is. LOL!

FOAS, I did state that Bragg's nas naturally occurring sodium.

I don't like the GMO foods, based partially on the principle that certain genetically modified organisms can be patented. A couple of big companies quickly started patenting seed stock, buying up small seed companies and destroying their non-patented seeds. In the past few years, this has led to a near monopoly control of certain genetically modified commodities, especially soy, corn, and cotton.

Some farmers whose non-GMO corn was growing across the street from GMO corn got cross pollinated and the farmer, who certainly didn't purposely mix those genetics into his crop, then got to pay the company for its "patented" corn genetics.

Open pollinated seeds can be propagated by a small farmer or gardener, saving their seeds from year to year. Hybrids do not grow back true to type if seeds are saved, and neither will the GMO seeds. So, if the open pollinated seeds become unavailable, everything we eat will be controlled by that monopoly.

I most certainly do have a problem with that, not from a health point of view (although there have been many allegations about health issues and GMO), but from a farmer's point of view.

As for amino acids, arginine is good for circulation, which is why some health food stores market it as a aid in sexual function. Lysine is not synthesized, so must be ingested. It's necessary for calcium absorption, healing of injuries and building of muscle. Glutamic Acid enhances the flavor of foods, it's the "G" part of MSG. Before you get all excited, it's in soy sauce too, as well as Vegemite. Threonine is not naturally synthesized by the human body and so must be ingested, it's present in lentils, sesame seeds and cottage cheese, among other foods. Alanine is a key amino acid in the transfer of glucose from muscle to liver. Too much is linked to high blood pressure. Isoleucine must also be ingested, it's necessary for the metabolism of fatty acids and is ketogenic. Phenylalanine is found naturally in breast milk and is reputed to have anti-depressant qualities. I don't know that for sure, and I'm not drinking a bunch of breast milk to find out, LOL. Tyrosine is a precursor to neurotransmitters. Leucine slows the degradation of muscle mass.

Yes, my ex and I ran a health food store for years, he had several degrees, so I always got my Bragg's through the store, and I do remember about essential amino acids, but not all of them.

Further, I'm not sure why we need supplemental amounts of amino acids that are already naturally synthesized by the body, but I figure I'm getting the other ones that can only be ingested or eaten, so it's like taking vitamins.

Annie

Annie-Hope it's okay to continue on the subject of the Braggs Amino Acids, in this thread...I've seen Braggs Amino Acids in the store and have often wondered about the product. I'm assuming you use it on a daily basis, based on your postings, is that correct? And, then do you also use it in the same proportion you'd use soy sauce in a recipe? Just wondering as I'm on a salt restricted diet and I take already take lysine as a supplement when I get cold sores. Maybe I'll go ahead and get a bottle of Braggs. Thanks.
Robin

Nope, I don't use it every day, I use it in place of soy sauce. I figure I'm at least getting a bit of something good for me instead of all the stuff that's in soy sauce.

It's strictly a replacement item for me, not a daily supplement, but at least there's SOMETHING in there that's good for me, plus Elery's daughter is celiac and so is my Aunt Ellen, so I like that it's gluten free.

Annie

Whew, thanks for the long explanation, Annie! I'll have to read it more thoroughly. The only reason I mentioned the sodium was because I inferred from your comment that soy sauce is too salty for you that this would be a lower sodium product. As such that would have been of interest to my parents and me. (HBP)

I've been meaning to try Lar's suggestion for subbing Chinese black vinegar for soy sauce for a long time now. Of course it's probably made in China though, LOL!

Robin, Braggs will send you a free sample so you can try it. Info for that should be on their website. (Their apple cider vinegar is delicious, too.)

My favorite soy sauce is Aloha brand which is made on Hawaii.

beanthere_dunthat, thanks for that suggestion. I do buy their apple cider vinegar. My hubby drinks it w/water each day.

FOAS, the black vinegar that I have is not made in China - it is Japanese: Rinkosan Kurosu Uchibori, Hamamatsucho, Minatoku Tokyo, Japan. Ingredients: water, rice, salt. However, there is very little salt, as a single serving has 0mg Sodium. It does taste like vinegar, but not at all like European vinegar.

Here's the info on the soy sauces that I currently have:

As it turns out, I have five bottles of soy sauces in addition to two bottles of ponzu sauce. Four of the soy sauces are Japanese, and one is Pearl River Bridge light soy sauce from China. The Chinese soy sauce has the harshest flavor and is also the saltiest. Here are the ones from Japan:

Marudaizu Shoyu, brewed by Yamasa Corporation, Choshi, Chiba JAPAN  large bottle (and was probably fairly inexpensive), ingredients: Water, Soybeans, Wheat, and Sea salt  No preservative added, 1000ml (34 fl oz.). Good mellow flavor, not too salty www.yamasa.com

"Marushima" (Shodoshima Shoyu), ingredients: Water, Soybean, Wheat, Salt, distributed by Mitsuwa, Torrance, CA. Very similar flavor to the above, but slightly mellower and a bit less salty. Net wt. 12.70 oz, 360 gr.

Seasoned Soy Sauce (Katsuo Shoyu  Maruten Br.) Ingredients: Soy Sauce (Water, Soybeans, Wheat, Salt), sugar, glucose, sweet rice wine, salt, dried shaved bonito, kelp extract, alcohol, monosodium glutamate. This one has a similar flavor to the others, but with a hint of Japanese beer and a bit of sweetness.

All of these (above) have mainly Japanese labels with small labels in English pasted on.

Shirakiku brand salTless shoyu, distributed by Nishimoto Trading Co, product of Japan. Ingredients: water, soybeans, wheat, alcohol to preserve freshness. This one tastes mostly like Japanese beer, but with a stronger malt flavor. There is also a soy flavor, but different from other soy sauces.

I also have some Mitsukan Ajipon Ponzu citrus seasoned soy sauce, product of U.S.A., and one of my least favorites. Ingredients: Soy Sauce (water, wheat, soybeans and salt), water, distilled vinegar, lemon juice, high fructose corn syrup, salt, monosodium glutamate, citric acid, natural orange flavor, succinic acid, sodium benzoate (as preservative), disodium inosinate and disodium guanylate. Mizkan Americas, Mt. Prospect, Il.

I have some Kikkoman Ponzu sauce, and it is even worse than the Miskan, but fairly similar in taste and ingredients.

The winner of these is the Marudaizu Shoyu, for price and flavor.

Lars

Nope, won't eat anything from China. Just saw that 5 of my lip glosses were made there and tossed them.
Sue

I buy Kikkoman by the 5 gallon pail at a resaurant supply. We use it in just about everything. The other half is half Japanese and it would be heresy for anything but Japanese style shoyu to be served in this house.

I've found the Bragg's products quite interesting after I read the owner (founder?) position on bras: they cause breast cancer! Throw them out. Really, it was interesting! I think she wrote a book about it.