Comments by "Sophia Nílsson" (@sophroniel) on "Why Only 1% Of Japan's Soy Sauce Is Made This Way | Still Standing | Business Insider" video.
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@lunix3259 im a westerner so probs have an unrefined taste for such things, but I've tried this brand's dark soy sauce and it's simply sooooo x100 good!!!
And I'm not just saying that in a kind "yeah it's salty, so what?" kinda way, either; it's just got so many different notes to it, and it's not at all got that kind of bitter aftertaste some sauces have... I really can't explain it well argh, sorry, but trying to liken it to something, it's more like grabbing a really quickly refined pure white vinegar vs. Aged-for-ten-years-in-wodden-barrels-in-an-italian-cave type flavour comparison more than anything else? not in taste, but it has that kind of quality some fermented/aged products have, like pickles, or idk, anchovie fish paste..... that quality where once u have tasted both you can instantly and clearly tell if it's just been made 6 months ago or if is 10 year old aged/smoked etc.... I don't really know how to explain it better, sorry, but it's definitely not "too much" in any way, like,, at all. It goes with so many different things too, and it's super versatile, and not overpoweringly pungent or salty in any way, like I said...
..... tbh tho if u have never tried dark, light, etc other kinds of soy sauce it's pretty hard to explain the variations' tastes, but yeah, if you are familiar with things like apple cider vinegar, balsamic vinegar, super aged whiskies, fine cheeses etc that's really the only thing I can compare it to, except instead of becoming over powering and pungent like those all seem to, it seems to just get this texture and mouth feel that fills your mouth with umami, salt and kind of sour-fermented kick but is in no way bitter at all, and is more mellow and full than anything else?. It just tastes "right", and I'm afraid it's kinda one of those "ifykyk" type things 🤷♀️ just know I ran out of it really quick after I got a nig bottle and just bought another five from my local japanese product importer, cos i use it like every day in my cooking.... it makes rice and soy sauce fried together an 💫experience 💫
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