[Sca-cooks] Soya

[Maggie MacDonald]

At 10:31 AM 12/24/02,Phlip said something like:

>One more thing- try to get a really GOOD soy sauce-

I very much agree!!

>  I'm not talking about La Choy or Kikkoman,

Kikkoman is probably the favorite one in Japan though.

>but ratrher try talking to the people at a good Asian grocery. The one
>that we tasted at Pennsic, and won hands down, was one I'd picked up in
>Dayton, Ohio, visiting Andrew. The name is Golden Mountain, and it comes
>in a bottle with a blue and yellow label. Found it around here (CT-
>actually a shop in RI) by looking for the label, and it was labelled as
>Thai, this time, but was the same stuff.
>
>I also have a bottle I keep by my computer called "Pearl River Bridge" which
>is a good flavored soy sauce, but a bit rough.
>
>Phlip

I really enjoy Pearl River Bridge too. It's from mainland china, and to me
it has a stronger nutty, less sweet, and less overpowering salty flavor.
The "regular" one is the "Superior Light Soy Sauce".  I forget why, but the
"light" is the one thats 'normal cooking stuff'.  They also have it in
mushroom (which I still haven't gotten around to trying).

Regards,
Maggie MacD.