Artisan $50 Soy Sauce VS Kikkoman $7 Favorite | Johnny Row Cooks

#soysauce #japanesefood #ingredients

Kishibori Soy Sauce is made in Japan on a small island called Shodoshima. On Shodoshima there are 14 family run artisan soy sauce producers making soy sauce the traditional way using methods passed down from generation to generation. Have you ever seen that Netflix food series Salt, Fat, Acid, Heat? In the salt episode they go to this island and visit one of the fourteen Artisan soy sauce producers (Yamaroku) - Def check it out if your interested in how it is produced!

Kikkoman - For a mass produced product, Kikkoman is pretty impressive with their ingredients and methods used to making their soy sauce. I never bothered to check prior to making this video but I was expecting to see some artificial ingredients but they actually don't! They are mostly pure, whole ingredients which is so awesome to see. Kikkoman also has a very fascinating origin story which is very well displayed on their docu-vid linked here:    • Make Haste Slowly: The Kikkoman Creed   (It's a great watch! highly recommended)

Verdict:
They are both high quality products but each one should be (in my opinion) used for different occasions.
Kishibori Shoyu - Better eaten raw. It should be enjoyed as unadulterated and purely as possible. (You taste subtle yet complex flavors with this soy sauce that you might not get from your standard table soy sauce. I found it to be mellower, a little sweeter with earth tones. Its wonderful!)

Kikkoman Soy Sauce - Is my go to cooking soy sauce. I will stick to this brand for my marinating and cooking. It's delicious, inexpensive and available all over.

Interested? Check the links below

Kishibori Soy Sauce Links:

AMAZON USA - https://amzn.to/31J1seA
AMAZON CANADA - https://amzn.to/2H9oUd0

As always - Thanks for watching

Johnny