Thick soy sauce?

[JEDI]

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:

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

So anyone know what kind of thick soy sauce is served at sushi restaurants?
(Maybe the organic Tamari soy sauce??)

 

[lxskllr]

Maybe they add corn starch.

 

[PhoKingGuy]

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.

 

[ElFenix]

probably reduce it themselves. one place in town does so with dried mushrooms in it to up the umami even more.

 

[MongGrel]

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.

 

[shortylickens]

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.

 

[Aldon]

Cum.

 

[SMOGZINN]

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.

 

[RelaxTheMind]

i use eel sauce. not sure of the brand as i usually pick a bottle that looks the coolest at the local international market.

 

[Chocu1a]

Eel sauce(unagi sauce) is what you want. I make sushi and use this thicker and sweeter sauce on lots of items.

 

[Imported]

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.

 

[Howard]

Tamari is not thick. Sorry they lied to you.

 

[Berliner]

You can just thicken Tamari sauce or any other soy sauce.

 

[disappoint]

The best soy sauce I've ever tasted was House of Tsang. It's not any thicker than regular it's just delicious.

 

[Imp]

Dark Chinese soy sauce, I find, is way thicker than the regular stuff. I hate it. No clue on Japanese stuff.

 

[Jeeebus]

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.

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

 

[JEDI]

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.

name?

 

[lxskllr]

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

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

 

[HN]

This stuff is also thick. I knew an Indonesian that used it a lot

sweet soy sauce

 

[Printer Bandit]

I'd sneak into their kitchen and ask the chef.

 

[sdifox]

This is a thick soy sauce, but I don't think it is what they use in sushi restaurant

http://www.amazon.com/Kimlan-Soy-Pas.../dp/B002PALD4K

 

[Strk]

Maybe they add cornstarch.

All of the posts make me laugh a bit when this is probably all they did. I'd say just a teaspoon in a bottle will thicken it right up.

 

[Daishiki]

This is a thick soy sauce, but I don't think it is what they use in sushi restaurant

http://www.amazon.com/Kimlan-Soy-Pas.../dp/B002PALD4K

This is what came to mind, though I've never seen it at a Japanese restaurant. I use it on certain Chinese foods.

 

[Jeeebus]

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

Like a boss:

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.