Soy sauce, best brand?
7 years ago
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- 7 years ago
- 7 years ago
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best tomatoes for sauce, cukes for pickling
Comments (3)I did a brand of cukes called homemade pickles this year. They're about six inches and I quarter them. But it's been a bad year for me for cukes -- staggered the planting and a bunch of the plants aren't producing. Last year I did about five clumps of three or four each and had way too many coming in at once. I'm using indeterminate paste tomatoes. My fave so far is the Amish Paste. The Opalka's are a nice size too. The San Marzano's are producing heavily -- the two plants I could manage to get to grow, but the tomatoes are small. The Amish are big and meaty. Caryl...See MoreSoy Sauce from China... do you use it?
Comments (33)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...See MorePass the soy sauce and ramen noodles... new salt study
Comments (5)I'm a low-salt aficionado because of my husband's congestive heart failure. Overdoing salt has an immediate affect on him -- swollen feet and fluid-filled lungs. Plus he feels rotten for a few days as his body struggles to get rid of the excess. And I think that most processed foods and restaurant food are overly salty to start with. Even before my husband's illness, I couldn't comfortably eat Fritos although I really liked them. They were (and are) so salty that after a few handfuls, my mouth would start to burn. (Now I get the Lighty Salted version every once in a while) That said, salt has been and integral part of our food for thousands of years. There's nothing inherently evil about salt. And there's nothing particularly virtuous about not using salt. Like everything else, it can be abused. There's no argument that many people consume far too much salt. Witness the person in a Chinese restaurant dousing their meal with soy sauce and then sprinkling on a thin layer of table salt. But, except in certain cases, perhaps striving for 800 mgs - 1500 ms per day is too restrictive. And after five years of low sodium eating & cooking, I can say this with all honesty and sincerity -- no matter what anyone says, I really do notice the lack of salt. In some dishes and with some foods, it doesn't make much of a difference. But with other foods, it's very difficult, if not impossible, to overcome the blandness factor. I agree that this study will create a useful dialogue....See MoreYour best tomato sauce recipe
Comments (8)I've been watching this post all day....wondering how to answer. I have made wonderful sauce from fresh tomatoes....but because of the differences in sweetness and moisture....there is really no "recipe" that turns out the same twice. In my big stock pot, I put a swirl of olive oil and 2 chopped yellow onions. Not sweet onions, just yellow onions.....and one big or 2 small green peppers....again chopped fairly small.....cook slowly until soft and add 4 or 5 big cloves of garlic, grated or chopped, cook a minute and start dumping in peeled and cored tomatoes, perhaps cut into quarters....add about 4 quarts of peeled tomatoes, simmer, stirring occasionally....and while it is simmering add 2 or 3 bay leaves, about 1/4 cup of chopped fresh Italian parsley, another 1/4 cup (or more!) fresh chopped basil and about 2 T fresh oregano leaves....and because I like it to cling to my pasta, I add a 6 oz can of Continadina tomato paste.....and about a cup of dry red wine. Simmer a couple of hours until it thickens and reduces some....taste....add salt as needed.....is ti too sweet ( probably unless your tomatoes were not dead ripe) add a little red wine vinegar.....taste....more vinegar? More salt?....Then I add a little ground roasted red pepper.....just to give it a wee tiny bite. It will be very seedy....some say to seed the tomatoes before making, but you lose a lot of that good tomato flavor by doing that. Then I freeze the sauce and use it as a base for tomato red pepper soup, meat sauce, chicken cacciatore etc etc. With the variation in cultivars and soil and growing conditions for the tomatoes.....there can not really be a recipe....just a rough ingredient list. Linda C...See More- 7 years ago
- 7 years agolast modified: 7 years ago
- 7 years ago
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