My FAVORITE Soy Sauces for Cooking Chinese Food! I Keep In My Pantry | JON KUNG

[@cousinjake7986]

So first things first, your hair looks absolutely fantastic today, and is definitely doing something for me! And then thanks for turning me on to the Dong Gu brand. That stuff is my new favorite. I got some of both the DH and LKK to try during your live a couple weeks ago (quite the adventure trying to figure out which of the 94 brands they sell I was looking for 😅) The DG has an incredible depth of flavor that I was not didn't see coming, and the texture is so rich and silky! It works well in everything I've tried it in so far. The LKK has a tanginess I wasn't expecting, but I could see how it would be good on something rich like egg yolks. Really digging these deep dive members videos dude! Keep them coming!

[@jonkung]

I'm so glad that these videos are helpful to you! I just got some Kimlan dark soy sauce in and will be trying those soon.

[@Jemstoness]

Maggi is used extensively in my Nigerian household at least in both its liquid and cube forms.

[@rbrrhllngswrth]

Mr.Kung, I must compliment yor ability to produce and record outstanding videos! Great work my man!... Also: The Kimlan Soy Sauce is ubiquitus around this region. I never paid attention to it as LKK was the "instinctual" brand choice in most Asian and Fusion households. What a revelation the "Standard" Kimlan is. It is now my faorite soy sauce - and perhaps the most versatile one I have used yet. Keep* It* Going*!

[@latestcnev]

I love how you broke down the different soy sauces!

[@jonkung]

Thank you!!

[@autumnrain1892]

Would you do sesame oil too?❤

[@kangzau1006]

I am trying Shio Koji as a soya sauce sub. I quite enjoy the departure. LKK is very large conglomerate now, must carefully study their ingredients list....

[@paulperlock8949]

People sleep on Kikkoman. It's been made in the traditional way in Wisconsin since the early 1970s (we're more than cheese and beer!)

[@jeremyrobertson223]

It’s Japanese. This is about Chinese

[@gcvrsa]

If you have a chance, pick up a bottle of Kikkoman made in Japan. It's subtly different, because of the use of alcohol as a preservative, as opposed to the US version, which uses sodium benzoate. I prefer the Japanese version, but it's hard for me to get in New England, so I will happily use the US version. Other than the preservative and location, they are made exactly the same way, so the flavor is nearly identical.

[@GM_____]

Hi, Jon! I have been eagerly awaiting the dark soy sauce video and can’t wait to see what you learn along the way. I did actually find out that Kimlan and Haday both make dark soy sauces that were available at my local Asian grocery store and on Amazon so I’ve bought them both but haven’t tried them yet because I still have a bottle of my Pearl River Bridge dark soy sauce already open. I would love to see you do taste tests for all of the other ingredients that we typically use in Asian cooking like hoisin sauce, rice vinegar, fish sauce, Shaoxing wine, etc. I feel like people can really take what they buy for their pantry for granted by just buying whatever they see KZbinrs use in their videos versus seeking things out for the flavors that they bring and/or the ingredients that they contain. Thanks for all that you do on your platforms and I look forward to what you have for us to watch next.

[@SDPTheGhost]

As a first generation Lao-American, my grandma and mom always used Golden Mountain Soy Sauce or Maggi. We mainly used it on fried eggs, soups/porridges. I’ve always felt like their flavors weren’t too polarizing to the palate, especially being a young kid eating it. But that just might be nostalgia bias 😂 I’m also very particular about my Sriracha (Huy Fong all day!) and Chili Oils, and wondered if you were the same way?

[@chefsalty]

at the shop I use 5 soy sauces. The yamasa usukuchi ( my main salt ) the pearl river dark soy and the mushroom soy for braising. The kikkoman koikuchi ( same brand that Jon has) and the maggi soy sauce for sauce making/ adding into. I also use the Pinoy soy sauce datu puti along with its vinegar cause im Pinoy and its classic. LOL but that is all the sauces i use for my ramen shop

[@chinliqi]

You should try Vietnamese soy sauce! Next level of umami. I first tried it when I visited Vietnam and it was just wow. Bought a bottle back home 😂

[@gcvrsa]

LKK is also has sugar and ribonucleotides added, so it's not a pure soy sauce, but the sugar and ribonucleotides (sodium inosinate, sodian guanylate) give it a very vibrant flavor profile. My parents bought PRB when I was a kid, but mostly we used Kikkoman US koikuchi shōyu for soy sauce. Now that I am an adult, my go-to is Kikkoman JP koikuchi, if I can get it, mainly because I cook more Japanese food than Chinese food. That's why I'm watching this video, because I'm trying to learn more about Chinese brands. I've only had the LKK because a local store started stocking the single-serving packets for their cafe, so I always grab a few to stash in my handbag for soy sauce on the go. It's probably worth mentioning that LKK originated in Hong Kong, so their products may reflect Guangdong/Cantonese regional preferences, as well.

[@gcvrsa]

I like Yamasa, too, but it's not available where I live, now, and since my family has always used Kikkoman, I generally just stick with family tradition.

[@Frank-r1j]

I have more experience with Japanese soy sauce, including Tamari, than Chinese. I usually use the Kishibori soy sauce for dipping and general teriyaki type marinades. Tamari is purer, in the sense that it is only made with soy, and not with wheat. Technically only Tamari is gluten free, but other forms of soy sauce using wheat to accelerate the fermentation destroy most of the wheat gluten in the process. There are also Japanese Dark soy sauces. Miso Master Dark Soy Tamari, made in America, is high quality.

[@AliasHSW]

PRB is the stuff we grew on, an icon label of any Cantonese kitchen

[@marksando3082]

Oh I grabbed a bottle of the Haday seasoned soy sauce about a month back and I love it as a base for a dipping sauce for dumplings and zongzhi.

[@jonkung]

It’s really good! I just don’t like that. It comes in a plastic bottle.

[@belialbathory2299]

Silly question. I dont have room for 10+ soy sauces. Is there a good couple that would do for more versatile cooking? 🤔 Edit to add we use tamari and soy for Hawaiian recipes. Light and dark soy sauce to our knowledge is tamari and regular soy sauce.

[@TheTechnicalKnockOu7]

Not sure how easy it would be to find but would definitely suggest looking into white soy, it's especially delicious with fish and for making ponzu

[@mon6745]

I love this cuz I wanted to know what you did with all that soy sauce 😭😭😭😭😭 It just me and Google lense in a random Asian grocery store 😅 Someone needs to start a reputable business decanting these soy sauces so we're not left with 50-11 bottles Pearl River Bridge is what I grew up with ❤

[@jonkung]

I made master stock with the leftovers

[@mon6745]

@jonkung ohhhhh - so smart

[@irishpixierose]

Enjoyed hearing your take on these soy sauce. I will admit, at home, I tend to use Kikkoman for most things. Now I will give Chinese soy sauce a try. I am not a fan of Tamari. How do you store your sauces?

[@firstnamelastname9631]

Kikkoman rules!

[@stephaniefranken7986]

One of my old roommates who has done multiple periods of study in Japan always bought Yamasa, as another endorsement

[@ArchOfWinter]

I don't have any Maggi soy sauce at home, but whenever I get a chance, you bet I'd sprinkle some on that fried egg and rice with a bit of scallion.

[@meizhou9279]

Lol! Thank you for making me feel less guilty for liking the Kikkoman organic soy.

[@HiCy2012]

Thank you for the honest review. Much more useful than Ethan Chlebowski 's review 👍

[@simonfish87]

for wonton to seasoning the pork, what soy sauce you recommend?

[@gcvrsa]

I was very surprised to find out that Maggi is popular in Asia, because being half-Asian and a quarter German, I associate Maggi primarily with German food. Maggi has a very particular flavor that is said to be like the flavor of the herb lovage, but it doesn't actually contain any lovage.

[@jonkung]

Oh my generation (and my mom and grandmothers) of Hong Kongers LOVE maggi

[@kusiciel]

I saw somewhere that the flavour of maggi seasoning is different depending on what country you get it from.

[@firstnamelastname9631]

Same as Nescafe, Coca Cola. wall paint, shampoos, cars. etc. etc

[@sayajinmamuang]

Idk but in my experience japanese soy sauces seem to have that very pronounced soy sauce flavor and i feel chinese soy sauces don't have that pronounced flavor but they do provide a complex flavor I feel with other flavors. It's kinda hard to explain. I find myself using less of japanese soy sauce(especially kikoman)when making a stirfry and having to use more chinese soy sauce when using stirfry. Also lee kum kees low sodium soy sauce is pretty good

[@Yosaphina]

Do one for dark soy sauces!

[@quekh001]

If you going to review dark soy sauce, consider cheong chan cooking caramel. Very different but tasty

[@davidgalloway6403]

Jon, a question: are fritillary bulbs and dried lotus seeds the same thing

[@jonkung]

Without looking it up i would say no because I’ve been warned about eating too many fritillary bulbs and never about eating too many lotus seeds. Please hold.

[@jonkung]

Looked it up. Different plant.

[@davidgalloway6403]

Darn, I can’t find them in my area. Know of a good substitute?

[@firstnamelastname9631]

@@davidgalloway6403 try cabbage.

[@as-eq2ix]

Any suggestions for best gluten free soy sauces?

[@jonkung]

I hear lee kum kee has one. Have tried tho

[@Frank-r1j]

Any Tamari soy sauce is gluten free. San-J - Gluten Free Tamari is American made (and is available organic) light soy sauce. Kikkoman makes a Tamari sauce. Miso Master Organic Miso Tamari is also American made and is a very dark soy sauce.

[@georgehicks4035]

Dear Jon Kung, while I do find this topic interesting, I am really just watching because you are so beautiful. Now you know.

[@jonkung]

I’ma tell you what George, I appreciate your view as much as anyone else else’s.

[@georgehicks4035]

@@jonkung 😍❤❤❤

[@million_unalived_CEOs]

do you keep all (or any) of those in the fridge? I know soy sauce doesn't really "spoil", but understand it oxidizes more quickly at room temp. I use a good amount of soy sauce in my cooking, but I'm not sure I'd be able to go through several bottles at a time while they were still at their best, and my fridge only has so much room. (also, I picked up a bottle of Kimlan a while back on your recommendation. that stuff is _tasty._ I mostly used Pearl River before that, and while PRB works well and is very inoffensive, it lacks the same standout personality. which might be better in certain things, but isn't nearly as interesting on its own or in very soy sauce-forward applications)

[@BravingTheOutDoors]

You need to write the names in the description because I don't know what you're saying and trying to find somethng called don goon gugh doesn't seem to work =]

[@alanchann]

Maggi is life

[@ThatBernie]

I promise I am actually paying attention… 😅

[@dpm3740]

😀

[@WheeledHamster]

Dude looks like the bad guy from The Fast & The Furious.

[@gcvrsa]

It's important for Western people to understand that tamari is NOT a substitute for shōyu, and it is NOT "healthier" than shōyu, nor is it necessarily "gluten free". Tamari is a very small proportion of the overall soy sauce market in Japan (single digit percentage of overall production), and it is not something people use regularly. If you substitute tamari for shōyu, your dish will not taste the way it should.

[@jonkung]

Yeah I don't keep tamari in my house. I simply don't know how to properly use it

[@Frank-r1j]

Tamari, by definition, is gluten free. It is not the same as shoyu.

[@Bulbassador]

Lfg!!