Friday’s Last Spoonful: Soy Sauce Sample

Soy sauces, a tasteful zing

Soy sauce comes in many varieties. It’s essential in most Asian or Pacific Islander kitchens. A little soy sauce is the easiest way to season a stir-fry. This product (like Miso) of soybeans comes in a rich brown appearance. A simple rule: It has a stronger flavor with a darker color and a light flavor with a lighter color. Also, a little goes a long way since soy sauces (in general) have a high salt content. Chinese soy sauces (Lee Kum Kee and Pearl River Bridge) tend to be milder and less acidic than Japanese soy sauces (Kikkoman and Yamasa). We’ve also tried a good Filipino soy sauce (Silver Swan) that has more of an earthy flavor. We've even tried a sweet soy from Thailand (Kwong Hung Seng) that puts a twist in stir-frys. Some varieties come blended with other flavors such as Ponzu or Calamansi citrus. Use soy sauce in BBQ marinades and salad vinaigrettes. Cook’s Illustrated compares different soy sauces here.