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Thick soy sauce?

JEDI

JEDI

Lifer
a sushi restaurant had thick soy sauce. it was delicious.
I asked them what kind of soy sauce it was and they said it was Tamari.

so I bought this bottle:
San-J-Tamari-Black-Label-Soy-Sauce-Gluten-Free-075810021255.jpg


nope.. not the same.
it wasn't thick at all. it seemed the same as regular Kikoman soy sauce.
mg4101-soy-sauce-web.jpg



So anyone know what kind of thick soy sauce is served at sushi restaurants?
(Maybe the organic Tamari soy sauce??)
 
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This came to mind immediately, not sure if its what you had though because "thick soy sauce" to my knowledge is more of a chinese thing.

IMG_8125%5B4%5D.jpg
 
probably reduce it themselves. one place in town does so with dried mushrooms in it to up the umami even more.
 
When I used to live in Hawaii was pretty much SOP to mix Soy with Chinese Mustard about 50/50 for dipping.

I still do it with egg rolls etc.
 
Asian Mangoes are much tastier than American or Mexican mangoes.

I asked the local Thai restaurant where they got their mangoes.
They lied.
I ate gross mangoes.
Am on my own.

I guess you are too.
 
Tamari is a Japanese form of soy sauce, made as a byproduct of miso paste. Unlike Chinese soy sauce like the Kikkoman it is not fermented with wheat.
More then likely what you had was a dipping sauce made with Tamari, Wasabi, and rice wine, that has been reduced. Or if it might have been Ume Warishita, which is made from pickled plums.
 
i use eel sauce. not sure of the brand as i usually pick a bottle that looks the coolest at the local international market.
 
Eel sauce(unagi sauce) is what you want. I make sushi and use this thicker and sweeter sauce on lots of items.
 
If it was on the sushi.. probably the unagi sauce. Otherwise the only off the shelf thick soy sauce I know is the sweet variety.
 
The best soy sauce I've ever tasted was House of Tsang. It's not any thicker than regular it's just delicious.

00614full.jpg
 
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Dark Chinese soy sauce, I find, is way thicker than the regular stuff. I hate it. No clue on Japanese stuff.
 
shortylickens said:
Asian Mangoes are much tastier than American or Mexican mangoes.

I asked the local Thai restaurant where they got their mangoes.
They lied.
I ate gross mangoes.
Am on my own.

I guess you are too.
Click to expand...

You cray cray. Florida mangoes are teh awesome. Anything you buy at the grocery store is disgusting filth from south or central America. Flavorless, irradiated, and picked several weeks too early. I would never eat mangoes if that was my first experience.

We have about 13 varieties growing in the yard. All of them infinitely better than grocery store trash.

/end mango snob
 
Jeeebus said:
You cray cray. Florida mangoes are teh awesome. Anything you buy at the grocery store is disgusting filth from south or central America. Flavorless, irradiated, and picked several weeks too early. I would never eat mangoes if that was my first experience.

We have about 13 varieties growing in the yard. All of them infinitely better than grocery store trash.

/end mango snob
Click to expand...

My daughter's first mango made her cry :^D

She sat down to eat it, and it was a fuckin' disaster. She had a hard time getting to the inside, and it turned into a mangled slimy mess, so she got frustrated, and started crying :^D
 
lxskllr said:
My daughter's first mango made her cry :^D

She sat down to eat it, and it was a fuckin' disaster. She had a hard time getting to the inside, and it turned into a mangled slimy mess, so she got frustrated, and started crying :^D
Click to expand...

Like a boss:

6zL1d3b.gif


There's also Alton Brown's method...

Given that I eat about 3 per day during the summer, it's easy enough for me to just peel the skin off with a knife and then slice it up. I use a shitty disposable plastic knife at work, and that works just fine too.
 
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