I use a lot of soy sauce and have been looking for the one I like the best.
I compared several against each other and found several I didn't like.
I've only bought one low sodium one and it doesn't get used anymore.
Made concoctions of my own to no avail.
Pearl River Bridge has been my favorite so far but an Asian guy likes Lee Kum Kee better.
I'll be dumping a couple of soy sauces and getting this one.
https://www.heb.com/product-detail/lee- ... -oz/645233

And this one.

https://www.heb.com/product-detail/lee- ... oz/2241082

Taste tested the Lee Kum Kee light and dark soy sauce.
Both soy sauces are less salty and more soy forward.
Pearl River Bridge and Lee Kum Kee are both good.
Light and dark.

I never use salt if I'm putting soy, fish or oyster sauce in the food.
At least all three of these ingredients seem to take the place of regular salt.
The chili I made yesterday doesn't have enough salt to amount to anything.
Just whatever came with the Knorr beef bullion powder.
Did a second taste tested and the results were the same.
The Lee Kum Kee edged out the Pearl River Bridge by a nose.
Literally a nose.
I swish the sauce in my mouth to add oxygen and breathe through my nose to pick up the flavors by way of smell.
Then wash my mouth out.
Seems extreme but it's what I do.

Since they stopped providing Rooster Mushroom Soy, my long time favorite dark soy sauce, I tried a number of others and finally found Lee Kum Kee. That is now my go to soy sauce product. I agree, it is taste forward and not just salt.
Some of the things they sell as soy sauce here are absolutely horrible. Water with salt and caramel afaict. What a waste, it's not the stuff at all.

I am pretty much a soy sauce addict. I just put some on what is a saltier than average stew.
But I have no fear of salt. I like it.

I've always liked those premium Lee Kum Kee soy sauces, too. I also liked their fermented chili paste with garlic (though it's been years since I bought some), because it had a great flavor, but much lower heat, for a lady I knew back then, that could tolerate its heat.

Good to know their other products are worth a try! I haven't seen them here but will keep an eye out. Mom might like something like that.

My wife made chicken spaghetti and always had a mad fit when I put soy sauce on it.
34 years of mad fits over me putting soy sauce on chicken spaghetti

Kikkoman and Aloha are the two brands here. Never seen anyone use anything else. Some families have both on the table because everyone can’t get on the same page. We’re a strictly Aloha Shoyu house. I drop hot chopped chili peppers into a gallon, and after it sits for a month or so that’s my go to.

Mark_Thompson wrote: ↑Tue May 27, 2025 11:27 am Kikkoman and Aloha are the two brands here. Never seen anyone use anything else. Some families have both on the table because everyone can’t get on the same page. We’re a strictly Aloha Shoyu house. I drop hot chopped chili peppers into a gallon, and after it sits for a month or so that’s my go to.

They're both Japanese soy sauces.
The Aloha brand only has 780 ml of sodium per tablespoon.
I
I'll have to try it for only around 5 dollars for 24 ounces.
I've seen it but there are so many to look at.
The regular Kikkoman has been my choice for years.