I tried finding the best Soy Sauce in the world.

Summary by Krater

The video provides a comprehensive deep dive into soy sauce, exploring its history, making processes, flavor profiles, and regional variations, and concludes with a guide on how to choose and use different types of soy sauce in cooking.

From the video

Answers: What are the differences between soy sauce varieties and how do I choose the best one for cooking?

• History of soy sauce
• Soybean nutrition and processing
• Traditional vs chemical brewing methods
• Koji mold fermentation
• Flavor profiles of soy sauce
• Blind taste testing of soy sauces

What it concludes

• Soy sauce is primarily used to master flavor components like taste, aroma, texture, color, and physical reactions rather than simply buying the best-tasting bottle.
• Different soy sauce styles vary greatly in sodium, umami, sweetness, and aroma due to differences in bean-to-wheat ratios, fermentation lengths, and brewing methods.
• In blind taste tests, traditional aged soy sauces provide deep roasty and chocolatey aromas, while chemical alternatives tend to be saltier with less complexity.
• Coconut aminos serve as a soy sauce alternative with a unique taste profile dominated by sweetness and coconut aroma rather than traditional umami.