Japanese soy sauce in Chinese food…

[zeppelin]

*turns around the bottle of Kikkoman* 😅

[NonAryanDuck]

They're two different flavor profiles. That's like me using swiss cheese when you asked for cheddar.

[WayneNoorey]

What if they don’t have access to it? Kikkoman when he’s down? So mean.

[InnuendoXP]

Guys he's not saying you're making anything bad or inedible, just understand that you'll be making something different.

Like if you sub pancetta with bacon, it'll be kinda similar but when its flavour and texture is the feature, the differences will come through and the difference in the result will be as large as the differences in what you put in.

[kemo]

A chinese chef I knew jokingly told me one day: “Chinese soy sauce is so the food can have more flavor. Japanese soy sauce is so that the food can actually be seasoned” and he was right on the money after he broke it down more lol

[supermegaawesomeultragal]

Good to see you're back in the city ☺️
Hope y'all got all the rest and relaxation you needed 🤍

[EBrown-crgr]

Jon out here making me thankful I found Kimlan like it's the good man that finally came into my life

[SeanQuinn]

It's one of those details that gets you better home cooked food. Normies always ask "why does restaurant food taste so good." With Chinese food, light & dark soy, as well as shaoxing, make a huge difference.

[EvilValenStrife]

No one is saying that you can't use what's available to you. Use what you have, but do know that it will taste a little different because you used something similar but different.

[MrAnnoyingYouBadly]

I like japanese soy sauce the most and chinese soy sauce the least to be totally honest. I used to only buy kikkoman umakuchi soy sauce at the asian market but i branched out a few years ago because i wanted to make adobo and bought a bottle of silver swan which i actually liked a lot, i buy it by the gallon now, i think its slightly more similar to chinese soy sauce but not as deep in the soy flavor, i havent tried any other Filipino soy sauces but if they're anything like silver swan they might be my 2nd favorite. My biggest chinese condiment(idk what else to call it if not condiment)obsession right now is tobanjan, i keep trying to find ways to use it, but chinese soy sauce... i just can't, although it has been over 10 years since i last tried any so maybe I'll give it another chance

[eduardodiaz]

This reminds me of my mom, shes making dinner one night and goes "damn i need parsley! Cilantro should be just the same right?"

[mon]

I need a soy sauce flight set with Chinese, Japanese, Korean, Philipino, and Thai versions 😂😂😂

[motorola]

I remember this saying along the lines of; "A Chinese chef can make a duck taste like pork with all the sauce he has, but a Japanese chef can make a carrot tastes more like a carrot than the carrot itself" It just means that stereotypical ubiquitous Chinese food (Southern) has a stronger & diverse flavor profile than its Japanese counterpart which put more emphasis on the taste of the ingredient itself.

[Griffinx]

Good analogy! It might still taste good, it’s just a different dish

[nguyenvietlamanh]

Remember guys, what's most important is that it taste good to YOU. Japanese and Chinese soy sauce have distinctly different flavor, and you might prefer the flavor of one over the other regardless of cusine.

I grew up in Vietnam where we make a lot of dishes from china but mainly use Japanese soy sauce. So that's the flavor I'm familiar with and even now prefer over the Chinese soy sauce version. And I bet there's someone out there who will destroy that salsa pasta.

Don't let some rando on the internet tells you what is right.

[Miiabooish]

When I cook tofu or make a stir fry, I opt for Chinese light soy sauce and Chinese dark soy sauce for color. But one time when I ordered sushi and it didn't come with Japanese soy packets, I decided to try with Chinese light soy sauce. Did not go well :D

[RandomsFandom]

That is a damn good analogy. Apples to oranges. Both fruit, but different other than that. Both fat free

[rutoojinn]

I am Chinese and Southeast Asian. They taste similar enough... Unlike salsa and pasta sauce. I don't care, especially, for places where the only soy sauce you can get is whatever is at the local grocery store. But if you are lucky to have a diverse choice get it all .😅

[sargata]

Great analogy. I didn’t begin to understand the differences between the different regional soy sauces, dark soy sauce, etc. until meeting my Thai-Chinese partner and having him explain it. The proof is in the dishes; they really do taste different.

[AwfullyDeer]

Are there any simple ways to tell the difference between Chinese and Japanese soy sauces when shopping at speciality stores? Like if someone has trouble differentiating Japanese and Chinese characters on the branding, is there any other way to distinguish?