Soy Sauce / was Vegetarian fish sauce

[Guest guest]

> Any common brands that I could relate to?

 

Sorry, I sent my last off without answering this part. I am in Canada, and I buy

my various

kinds of soy sauce from my local asian store - and very very good they are too -

and I'm

afraid the brands, some imported, would be very different. We've had that

problem before.

I am hoping some members in the USA can advise you of brands available there. If

not, go

down to your nearest 'Chinatown' or to an asian food store and ask. They're

always very

helpful to me here, and when I first returned to Canada and didn't know the

brands I

would have been lost without their help.

 

However, I would advise a good brand - you get what you pay for in soy sauce -

and to

make sure that you use the soy sauce of the country from which your recipe

originates -

unless of course the recipe specifies a certain kind which it does in this case:

Dark Chinese

Soy Sauce. I think you could safely substitute Dark Chinese Mushroom Soy Sauce

in this

one too (unless Chanda has tried it and advises against it) since I have been

told before

that mushroom soy could be used, with a little of this and that :=), to

substitute for fish

sauce in vegetarian dishes.

 

The different kinds taste quite different and can make *all* the difference when

it comes to

flavour. Btw, if you do use tamari for a lot of things you cook, you can also

find - in health

food stores - organic tamari and 'light' (salt-reduced) tamari if you have a

problem with

sodium. (I don't, so I just indulge myself.)

 

Best love,

 

Pat