Ultimate Guide to SOY SAUCE - Hot Thai Kitchen

Confused by the hundreds of options for soy sauce? Well this video can help! I'll talk you through the major types of soy sauces, how they differ, what you should buy, how to substitute, and how to store them. Now you'll be more informed when choosing your next soy sauce at the Asian grocery store!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note: If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Thank you for watching!

[@Blue.star1]

When did hindu Thailand switch to soy sauce, I think Buddha is the reason

[@melonshop8888]

HOW ABOUT ALL IN ONE REFILL SOY SAUCE BUT YOU FORGOT KNORR SOY SAUCE.

[@rikilii]

When in doubt, pick the second most expensive one.

[@chiensyang]

I just buy the one which is sold in my local Costco.

[@ephraimmarquez5148]

I love this. Please do the same thing for Vinegars.

[@rustyb.1301]

Just drink it straight!

[@DuduTheDoraAmon]

That a whole can of worm 😂😂😂😂😂

[@richardwilson1188]

Classic Pai - intelligent, educated, knowledgeable, clear, concise, logical AND fun.

[@The5GIO5]

Thx

[@vymaruyama6960]

I am very new to Thai cooking! And Paline is new to Me too. Oh boy!!! This beautiful and charming lady is everything you mentioned. I’ve asked myself! Is there anything she doesn’t know. Unlike many / most other young KZbinrs ‘s video, her videos are so interesting that I don’t fast forward at all. I want to watch every part of it

[@Tropicalpisces]

And she is beautifully NOT full of herself. 👍

[@miftachuro]

Hi! I am from Indonesia and Indonesian people use sweet soy sauce in most of the cuisine or even just spread up in the rice and eat it with side dish. The leading brand for sweet soy sauce in Indonesia is Bango followed with ABC and Sedaap. You can try and feel the taste.

[@YvonneBrilhart]

Bango is the best but ABC is easier to find in US, the taste is good but Bango is better

[@arapaimagold8088]

Oh my, if only you guys know the taste of Bango from 30 years ago. It has stronger fermented taste, wonder if they cutdown the fermentation process for Halal certificates.

[@minpark3667]

South Korean soy sauce you have is JINGanjang(진간장) which is made using Japanese soy sauce recipe and used for braised meat, Korean bulgogi. The traditional Korean soy sauce is called gookganjang(국간장) which is usually used for Korean soup or Korean salad. The another soy sauce is called yangjoganjang(양조간장) which is used for dipping source or

[@PailinsKitchen]

Thank you for that!

[@randallvanduyn4372]

Yes, I find that Korean Soy sauce an excellent value and often use it as a more natural complex version of Japanese Soy for the price. It seems that Korean soy is available in two types, yellow label and red and I can't figure out the difference. Much of Kikkoman Soy is made in Walworth Wisconsin, which isn't a bad thing, but is a bit interesting.

[@cyclonicsquid4189]

I am so glad I discovered your channel, really grateful for your existence!😊

[@mikeyd946]

My dads father was born in Indonesia so they ate a lot of Indonesian food. I remember all the Kecap Manis and they would use that mushroom soy sauce too. Great presentation!

[@oscarsantos8939]

Love your channel.Very informative.I just recently bought my first personal wok for me to use at home.I used to be a cook in a Thai restaurant in Chicago.Im Mexican btw.I just love learning about Asian cuisine.Thank you!!!

[@karlakoykka-walker]

Got Golden Mountain sauce based on your show and just love it! Thank you for all your great videos and tips!😊

[@stephenwilliams4406]

I don't mean to be insulting to you in ANY way, but I read that you were 'born and raised' in Thailand. But your English is absolutely 1000% PERFECT. How did you learn this? In school, living in English speaking countries? I ask because I've always been 'Brain Dead' with languages. 3 years of German, lived in Germany for a year, yet never could speak any full sentence. 2 years of French, hardly a word, 3 years of latin, but one doesn't really speak Latin! I'm sure if I actually applied myself, but at a healthy age of 75, just don't want to devote that energy. Just so impressed with you. I'll be watching your many videos and may order your book, 'Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home'.

[@adamthehtkminion6750]

Hi Stephen, Adam here, and we get this question all the time! :) No worries! Part of it is that she went to NZ and then an international school in Thailand - but then she's also really good with languages I think. You can check out some of her history in the video here hot-thai-kitchen.com/about/ Cheers and thanks! :)

[@stephenwilliams4406]

@@adamthehtkminion6750 Thanks Adam, Yes, I did see that video after sending my question. I know it must be a little frustrating when viewers ask the 'Same old Questions'! Sorry. I really meant to say that it was her lack of ANY accent that amazed me. That, along with her perfect use of English. Although I am not, I could be an English Professor, and am always amazed at the language use by TV News Anchors. They very frequently butcher the language, and I just thought they should know better if they are in that business. Changing subject, don't know if Pai has ever done recipes for those on a Keto Diet. Probably not necessary as those on Keto (Me) can simply substitute an ingredient if necessary. Looking forward to using Curry Paste in many more recipes, not just the standard ones, after watching her video on the various Curry Pastes available. Thanks for your reply.

[@adamthehtkminion6750]

@@stephenwilliams4406 Hi Stephen and no no am always happy to answer questions, particularly if they are good one's like yours! No trouble at all :) Yes I find that beyond an affinity for languages she's excellent at accents as well - having heard her speak French, perfectly as far as I can tell. (BTW as a British/Canadian myself I understand your pain re TV. :)) Re Keto (which I've been on myself), not in particular, and there tends to be noodles or rice or flour (of one kind or another) in almost everything. That said, there are a few that might work, so check out hot-thai-kitchen.com/all-recipes-by-categories/ or use the search bar and see what you can find. Cheers and have fun! Adam

[@billrockmaker]

You are so awesome!! This is the information the cooking world needs!!! Keep it up! I love you! ❤️❤️

[@lowriskok]

I love your depth of knowledge with your ingredients. On point with the Japanese soy sauce.

[@rickmortimer2933]

As always, you are a delight to spend time with. Very informative and helpful video. Thanks, Pailin! As a westerner, I've always just dumped Soya Sauce all over everything. How the chefs must cringe! You are helping me to refine my taste buds. Thank you so much for your work on these informative videos!

[@lesleygoodman6986]

I am so glad to finally understand what LIGHT soy sauce is! You are an amazing teacher. Thank you for enriching the culinary adventures in our household!

[@mattmcmaniac]

Thanks for all the knowledge you freely share with us!

[@carmenfinn7521]

This is really informative. Thank you for explaining it all in depth!

[@karenrobbins6656]

Thank you! I was confused. I love your ingredients 101 series

[@donnguyen2517]

The vietnamese writing on the golden mountain sauce also directly translates into seasoning sauce to lol

[@akong331]

don nguyen thanks!

[@emalinel]

YAAAYYYY THANK YOU PAIIII. gosh I've been waiting for this video forever 😍🎉👍👏👏👏👏👏

[@cottonballus]

Now I have more decisions to make!! Thanks for the info Palin!!

[@durgadhakal6663]

whatever you use ingredients are very good quality ingredients and brands your recipes are also healthy and nice tastes I love all your cooking, Thank you for publishing and teaching us.. God Bless you all the time..

[@rollingstone3652]

Love your videos. Thanks and please keep making them!

[@fuzzyargy]

WOW... thankyou so much... i am now educated. What a wonderful teacher you are!

[@terryyonashiro3735]

Pailin, Great video on the difference between the different soy sauces. Your explanation on the soy sauces of different origins and how it is used was very helpful. Now I won’t be intimidated in the soy sauce isle. Thank you!

[@jaquestraw1]

Very informative! Researching Asian sauces, spices etc right now so this vid really helped 🙂

[@Nosceteipsum166]

This was veeeeery informative, thank you, lady.

[@brin57]

Sawatdee khun Pai. First, I love Thailand and love cooking Thai food, and your channel is my goto for anything I haven't already picked up over there. So real and uncomplicated, unlike many others. With Soy sauces, here in Australia it is generally 'Soy sauce' and 'Light soy sauce' in the supermarkets, and it's surprising how many folks haven't realised that you mostly cook with Light Soy as opposed to Regular (Dark). I am so happy to have just found a great Thai supermarket with all the stuff :) Happy Days. Kop khun mak krup :)

[@motohiro0215]

Thank you for this educational video. I am Japanese and grew up with soy sauce but I never think deeper. Now I know better about soy sauce. I am also excited to learn your other Thai menus. I followed your channel.

[@PattonScr]

This was very helpful, thank you, Pailin :)

[@LazyCookPete]

Great info as always Pailin. Shared 😋👍

[@faithjoy9638]

Yes , Kecap Manis is from Indonesia. Thank you Pailin , this is informative as always 👍😘

[@Camille_Boomer77000]

I discovered this channel yesterday. I'm mad I didn't know about it before because the content is amazing and I get to binge watch quality cooking videos like if it was a netflix original series. I was happily surprise when I read that you live in Vancouver. I do too! I was wondering which grocery store you would recommend to find the products that you often showcase. I usually go to T&T but I know smaller speciality stores will have products that can't be found anywhere else.

[@GwenFrita-vs8hi]

Informative! Thank you for making this video I learned so much!

[@AussieAngeS]

This is very informative, thank you so much

[@celesteponnen9170]

Great factual video. Thanks Pai 😄

[@SJLA]

I'm filipino but as a whole I prefer japanese and chinese soy sauce... I find it more complex and has the most versatile flavor, as you mentioned BUT dangnabit adobo does not taste the same if you don't use filipino soy sauce... It just doesn't!!

[@amitsavran]

Which of these is most similar to silver swan ?

[@meowchocolate]

Love this, much appreciated. I'm Malay and we use sweet soy sauce a lot. I grew up eating plain rice, fried egg and sweet soy sauce a lot. Add it to curry - kids love that. Amazing with soft boiled eggs (a few drops will do). Fried rice and noodles go great with it too. When I started to watch cooking videos I didn't know there were different kinds. I thought sweet soy sauce was it. A whole new world opened up and today I just bought my first bottle of regular soy sauce after watching your video of Thai basil chicken.

[@michellexing8066]

Such an informative video! Agree almost everything you’ve mentioned in this video and even with the Japanese one being the multipurpose choice for most of Asian cuisines😳I use Chinese brand for Chinese cooking of course, and Thai sometimes(I don’t really use LKK cuz it’s too salty and subtle in flavour), but I always keep a Japanese one in the pantry for cooking other cuisines🤗

[@peterstang]

Very useful info you have here. The most important thing is: stick to only a few and get familiar with them. Thank you for the info.

[@andymanalo86]

Very informative.

[@giaowynne7193]

Love this video very much! I have been looking to buy Thai dark soy sauce in Sydney but still can’t find it - like you said it’s hard to find now. Keep up your great work. X

[@snowmembe]

Now I know...and knowing is half the battle! Yay, Palin❣❣❣❣❣👍👍👌👏👏❤

[@thefingerofgod69]

I have not finished this video but I wanted to say thank you thank you thank you! Soy sauce is SO confusing. Anything to help with that problem is very much appreciated.

[@maedchin]

Thank you! This was sooo helpful!! Also, I love your pad see ew recipe!

[@Apocalypz]

I. LOVED. THIS. VIDEO. Honestly, it's comprehensive for YT; it's educational; it hits many common E Asian markets; it provides application. *Thank you* Pai for this video!!!

[@nigel8499]

Great video, the community needed this, love soy sauce.

[@nailsbynkaujhmoob7176]

Hi Pailin. I Watched all your videos. Thanks so much for the soy sauce 101.

[@mandyvang5288]

Thanks! Very informative for me

[@dawnmichelle4403]

I just found you and subscribed! I am 🤯 to hear about what light soy sauce is! I was making a Chinese dish that called for it and I hunted all over the place to find it. I guess I could have just used the Kikkoman I had in the cupboard, but now at least I have a Chinese soy sauce, too. I've never made Thai food before, but I look forward to a new adventure in my kitchen. 😊👍🏻

[@steveh.3370]

Most informative. Thank you.

[@sisterssproutscreations8311]

Great video it helps alot on selecting soy sauce next time i go shopping.

[@elieli2964]

Thank you for this video!!! It helps a lot !

[@sh3n3ng]

golden mountain is so nostalgia to me, cos I use to put it on everything when I was a student.

[@susangarland6869]

In Japanese cuisine, light soy sauce is used when you want the saltiness of soy sauce but not the color. Japanese light soy sauce is lighter in color but saltier than regular soy sauce. So the emphasis in using light soy sauce is appearance, not flavor.

[@timt561]

I have to tell you, this is one of those things that has caused me a lot of frustration. First, the most important lesson is; if you want to cook Thai food (and, really, who here doesn't), then buy Thai ingredients. Non-Thai stuff is going to give you some pretty funky flavors. Second, I know Pailin didn't mention it in this episode, but Oyster sauce from other countries vary in flavor in a major way, too. Third, Ugh!, there are so many labels with different colors that all say "Black Soy"... from Healthy Boy alone! So many bottles. So much trial and error. But, I suppose learning along the way is half the fun. Anyhow, thanks for another great video. If other viewers are like me, they will appreciate the information you've shared here in a big way!

[@antiimperialists4633]

As a Chinese chef she is really an expert on this topic. Such a nice video!

[@rowenameyer3008]

Pai, i love the twist you did to the Sinigang, can you please add more videos with your twist for Nilaga?

[@user-et6hm7xn3d]

สวัสดีค่า ติดตามมานานชอบทุกวีดีโอเลย ถึงแม้จะฟังไม่รู้เรื่อง ก็พยายามดูตลอดเลยค่า

[@rogerhooker2676]

Excellent review!

[@zebulunssword]

Man, what an awesome rundown of Soy Sauces! I wish I knew this 20 years ago!

[@jimtsevdos8669]

Pai, Great video, thanks!

[@lindalately]

Very informative video. My favorite kind of soy sauce is the mushroom one.

[@shohueno6584]

Growing up eating a LOT of soy sauce, this video spoke to a deep part of my soul. Today, my wife and I cooked Pad See Ew, using none other than Ms. Pailin’s recipe. I bought and used Thai black soy sauce for the first time, but used my regular old Japanese soy sauce along with it (and yes, oyster sauce, golden mountain, and fish sauce). Let’s just say, next time, we will also buy Healthy Boy mushroom soy sauce. :)

[@priortokaraew7569]

What a great education. Thank you.

[@davidthomas6094]

Lots of good information here--thanks!

[@tomstestkitchen]

Very helpful video, I loved your Fish Sauce review. I was able to find Red Boat at WholeFoods here in Austin.

[@susanscovill6817]

I use Thai, Chinese and Japanese soy sauce. I also use soy salt on my steaks and other meats and veg. It’s a byproduct of soy sauce (what a surprise eh?). Pai your product reviews are invaluable to me. I eat a lot of Asian style meals and stir fry so the aisles and aisles of the same product makes me feel like a rabbit in headlights. You give us calm in the chaos of too many choices. Cheers from Vancouver eh!

[@vl4720]

Another great 101 ! Thanks. Taiwanese produces a different type of soy sauce it is very rich, thick, dark and sweeter. It is very good for making fried rice noodles.

[@oPeRa1923]

Thank you for making this video. I've been cooking with diff kinds of dishes lately, and I find that the taste of soy sauce does matter. I wish that you also included the texture of each soy sauce, or included a brief description, like which ones' thick, thin or lighter in color. 😁

[@LovesRock]

This was so helpful! 👌🏻

[@scotm3599]

Thank you for the informative video. I was looking to learn a bit about dark soy sauce that is what led me here. And not that it matters, but you are absolutely gorgeous. Will check out more videos thank you!

[@durgadhakal6663]

I like your everything is very nice, delicious and good cooking process..

[@jamessapam5949]

I just ordered the Healthy Boy Mushroom Soy Sauce after doing some research. I will be using it as my all purpose soy sauce for any of the Asian dish that i wish to make. I hope that won't be a crime 😁. Thank you for this very informative video.

[@emilietumale]

Ahh I needed this video yesterday! So glad I didn't end up buying light soy sauce 😅

[@stayhappy8213]

I use dark soy in a dish with chicken, ginger and spring onion. I reduce the sauce with boiled water as its too salty for me and turn it into a broth. I eat with rice. This video has helped me choose the right soy for different recipes. Thank you.

[@TomyYorkshire]

Thank you for the gluten free products! Love the content. 👍

[@AnzanHoshinRoshi]

Thank you Pailin.

[@coradavenport9142]

Great explanation. Could u do one video on vingers?

[@DollyJohanne]

I really loooooove the Healthy boy mushroom soy sauce 😋 It is my go to for about everything, and a game changer. I must say that I most often use soy sauce as a sauce ON things, not in food, since I am not that fancy in my cooking, but I do love it with my tofu, either as a marinade with other spices or in scramble tofu. Sometimes I have it in soups and stews and so on, but I often make them salt free, and add salt on top at every serving instead. I really love salty food, but try to not eat too much of it. I can recommend watering it out too, but this soy sauce is sooo yummy 😋 Yes it is easily available at different Asian stores here in Norway, I buy mine form a Vietnamese store.

[@1LSWilliam]

Wonderful and entertaining. I am in love.

[@elizabethfarrell9650]

Really enjoyed watching the video. :D

[@Cathy.C.]

Really helpful, thanks!

[@VarongTangkitphithakphon]

Very great Video ka!

[@YEUNGMANCOOKING]

Nice!! The Japanese one is the one I use on my channel 👌👌👌

[@anandazen30]

Look where I found you! I’m going to see if you have a video like this one. I know nothing about soy sauces I need help

[@Yuneid]

Ive been always curious about various types of soy sauce!! (From korea)

[@JustJimWillDo]

As someone who can no longer fit anything else on the bottom shelf of my fridge door apart from bottles of soy and fish sauces, thanks for everything, Pai! 😀

[@viche1]

Really useful, thanks.

[@ardemisaguirre8088]

Good to know about all kinds of soy sauce I usually use the less salt one

[@tamilselvan729]

Very useful information.

[@eline5093]

So helpful!! thank you

[@daviddownie5594]

Love this!

[@thomasjordan3241]

Creepy baby soy is back!! Yay! Just fyi there is a "light" soy sauce that is truly light but is extremely salty. It is Chinese and though I have seen and tasted it I am not sure what it is used for. I agree about Japanese being versatile. Love Yamasa brand. Thanks again for another wonderful video.

[@MrStingray186]

Thank you very much .... Great info

[@rabiatulabdpatah8867]

I love this videa. Im frm malaysia n im too confuse when im trying to make other asean cuisine with their own soy sauce.

[@mariakibtiah4303]

Kecap Manis or sweet soy sauce is always in my pantry. And it's must as Indonesian! As i lives in small town somewhere in Ontario, Canada i always bought more if i went to the city!

[@yantosulistiyanto7197]

Thank you very much , very informative 😃🍷🙏👍

[@brandon3872]

Thanks for making this video! I'm obsessed with soy sauces like you, I have about 7 different types as I cook a lot of different Asian cuisines 😅

[@KSGomez88]

Let's go Brandon! 🤣👍

[@imlazy77]

I grew up eating/using Filipino soy sauce and I gotta agree. It's a lot darker and richer in flavor and color that it might not go well with other cuisines as an ingredient. However, it is imperative to use it in filipino dishes as it brings out more of the authentic Filipino flavors

[@sl0523]

Great video! Btw, if you don't like sweet food and wanna make BBQ meat with that typical shiny color, you can brush the meat with dark soy sauce.