Soy sauce

There are 11 replies in this Thread which has previously been viewed 933 times. The latest Post (May 8, 2025 at 11:49 PM) was by Rice.

    Before moving to Argentina, I never saw soy sauce outside of Chinese sushi places posing as Japanese. Much to my surprise, every veggie shop here sells at least one variety of soy sauce (and similar sauces of the same color, which I am unable to tell one from another). I don't see where they can be used in the local cuisine, so I am surely missing something. Besides dipping sushi, what do they use soy sauce for?

    I am using mine in Asian-inspired sauces. This week I have tried so use soy sauce for the sauce/gravy for Manchurians, and mixed with peanut butter or tahini.

    aficionado , you seem quite an extrovert cooker. Perhaps you can tell?

    Quote from Rice

    serafina , I’m certainly no chef, but I use soy sauce in stir-fry recipes and also in marinades.

    I have seen it mentioned to marinade tofu, and I have used it in the past in this way. The last soy sauce I have bought is actually a mix of soy sauce and ginger. It was advertised as 'salsa de soya" on the shelf, and I didn't pay much attention to the actual labelling before buying (besides, there was only that brand/variety, so it was either take it or leave it).

    I vaguely remember reading that the many 'soy sauce' advertised for cheap aren't the real thing but an imitation in color and taste using other ingredients, much alike to cheap balsamic vinegar and cheap honey (which is actually cut with corns syrup or other cheaper syrup)

    In the US soy sauce is the only liquid flavoring that I keep. I used it 3-4 nights per week. For a few years I would carefully bring a couple of bottles here each trip. Yes, mostly for stir fry or an Asian inspired dipping sauce. After some time I realized one reason why I hated the argentina versions of Soy Sauce is because there are Chinese soy sauce and Japanese. Regardless if imitation or authentic it is the Chinese type that has sugars and sometimes other unwanted additives, and might not even be soy beans that have been properly fermented. True Japanese SS must be fermented, probably for at least 6 months and certainly not with a sweetener.

    So now I understand to only buy true Japanese style, probably only from Japan. Kikkoman is the brand most common in every US supermarket, though now there are probably more traditional (less industrial) brands. That is the brand I buy here but drip it like is gold. I am not sure if the Kikkoman 1lt bottles which are produced in China are the same brand. I should risk a purchase. Unfortunately I just do not use it as much as I would really like. 😿

    Like other fermented soy foods. Red and White miso is the other thing I miss greatly, though I do find that here without paying too much. Also I understand Tamari in US is gluten free SS.

    There is someone in Villa Crespo who has been making fermented Japanese foods. I did buy soy sauce and Sake from there during the cov-id days, though it got funky after time maybe because I kept out of the fridge. I should try again just to support a local artisanal food producer who is using true traditional techniques.

    CIRCULO ONCE
    Hace un año y medio que Círculo Once desembarcó en Villa Crespo. El espacio a puertas cerradas es una cocina y es un gran galpón en donde descansan litros y…
    www.amovillacrespo.com.ar

    Salsa De Soja Kikkoman 150ml Premium - $ 12.450
    Salsa de soja premium kikkoman 150ml
    articulo.mercadolibre.com.ar
    J. Kenji López-Alt on Instagram: "Here’s a quick guide to various soy sauce options you might find at a well stocked Asian market like @uwajimaya."
    25K likes, 519 comments - kenjilopezalt on March 20, 2025: "Here’s a quick guide to various soy sauce options you might find at a well stocked Asian market…
    www.instagram.com

    Just found out the other day from a pal of the wife's that a Japanese lady has a food shop here. Seemingly she sells fish but only on a Friday morning for some reason. Must go and see what else she sells....maybe she has soya sauce.

    Quote from UK Man

    Just found out the other day from a pal of the wife's that a Japanese lady has a food shop here. Seemingly she sells fish but only on a Friday morning for some reason. Must go and see what else she sells....maybe she has soya sauce.

    A quality fish source would be a good find for you. If she has miso paste for simple soups, I recommend as well. Of course salsa de soja too.

    Naccato (https://naccato.mkt1.com.ar/) is an importer of Asian food. They have their main office in Villa Crespo, which is nothing but a warehouse with a room with their products on display in a room. I think they may also have a stall at the Villa Crespo Market. I remember buying the miso paste there many years ago.
    I simply dissolved it in water. Adding algae and the rest would have made it too expensive.

    You started this thread asking what to cook when using soy sauce serafina . I went on my rant of varieties instead of recipes. I do find it is ideal with vegetables. Considering stir fries are an opportunity to use a higher proportion of veggies compared to protein or no protein at all, I’ll often finish with tablespoon or two of soy sauce. Probably also after a good amount of oil with ginger and garlic. Possibly all mixed up at the end with Thai style brown rice vermicelli.


    Now I remember a few weeks ago I found baby Bok Choy, which is a favorite plus simple with garlic and soy sauce. Also ideal to flavor a mix of fungi. The Oyster (girgola) mushrooms have become popular in argentina since they are easy for independent producers to grow quick in a small space. Oysters are big so can sear dry until brown and then add soy sauce at the end. Portabello too, but I cannot find the oversized ones anymore.

    I do exactly like this, or almost. If no Bok Choy then unfortunately only Acelga

    Stir-Fried Bok Choy With Garlic
    This simple bok choy recipe, flavored with shallot, garlic, and soy sauce, is ideal for when you're short on time and ingredients.
    www.bonappetit.com

    a random mix of fresh mushrooms. I skip the butter that this recipe calls for, since I do not like when also using soy sauce.
    https://archive.ph/WFpSs