{"id":19207,"date":"2020-04-07T12:06:00","date_gmt":"2020-04-07T19:06:00","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=19207"},"modified":"2020-04-07T12:13:05","modified_gmt":"2020-04-07T19:13:05","slug":"soy-sauce-no-substitutes","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/soy-sauce-no-substitutes\/","title":{"rendered":"Soy Sauce &#8211; NO SUBSTITUTES"},"content":{"rendered":"<p><strong><span style=\"font-size: 14pt;\">Avoid any soy sauce product that has Hydrolyzed Vegetable Proteins&nbsp; or Hydrolyzed Soy in the ingredients.<\/span><\/strong><\/p>\n<p><strong>Some of the products have Sodium Benzoate as a preservative.&nbsp; This is not necessarily a bad thing.&nbsp; <span class=\"ILfuVd\"><span class=\"e24Kjd\"> It&#8217;s classified as &#8220;<em>Generally Recognized As <b>Safe&#8221;<\/b><\/em> (GRAS), meaning that experts consider it <b>safe<\/b> when used as intended<\/span><\/span>.<\/strong><\/p>\n<h2>Pure Soy Sauce<\/h2>\n<ul>\n<li>Pure SOY SAUCE contains fermented soybean, wheat, salt and water and that&#8217;s about it.&nbsp; Typical &#8220;soy sauce&#8221; contains Hydrolyzed Vegetable Proteins which uses Sulfuric acid to aid in processing.<\/li>\n<li>This is from an Amazon ad\n<ul>\n<li><span class=\"a-list-item\"> Put down the generic soy sauce and experience the real deal. Brewed and aged for 4 years using ancient methods.&nbsp; An example of &#8220;good&#8221; soy sauce uses 100 year old Kioke wooden barrels <\/span><\/li>\n<li><span class=\"a-list-item\"> This is your original Asian umami gourmet soy sauce with simple ingredients of soybeans, wheat, salt, and water. No added preservatives, artificial coloring, Fillers. This is the purest sweet and salty Shout soy sauce in the market. <\/span><\/li>\n<li><span class=\"a-list-item\"> Tsurubishio is the flagship series of soy sauce for Yamaroku and is aged the longest between 3-5 years. Served in an easy to open soy sauce dispenser glass container bottle. <\/span><\/li>\n<li><span class=\"a-list-item\"> Tsurubishio is characterized as having a rich mellow flavor and is recommended for use in sushi, sashimi, tofu, grilled fish and as a secret ingredient for original dishes. Use it as an ingredient to make Ponzu and Teriyaki sauce or in ramen bowls <\/span><\/li>\n<li><span class=\"a-list-item\"> The flavor of Tsurubishio is best described as having a deep, full rounded flavor containing a balanced taste of umami. Unique use with vanilla Ice cream gives it a caramel flavor. <\/span><\/li>\n<li>It costs $1.60 per ounce, while Kikkoman has a pure product (with Sodium Benzoate as a preservative) for about 20\u00a2 per ounce.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>Here are the results of an independent study<\/p>\n<p>The&nbsp; 9 most popular bottles of soy sauce that we ordered and the process by which we tested them.&nbsp;&nbsp; (https:\/\/my-best.net\/13479)<\/p>\n<div id=\"4104\" class=\"p-press__part js-parts\" data-cd=\"g6bwgxew87x5\" data-type=\"text\">\n<div class=\"p-press__part-inner js-preview\">\n<div class=\"p-press__text p-wysiwyg\">{The Products We Tested}<\/div>\n<\/div>\n<\/div>\n<div id=\"4105\" class=\"p-press__part js-parts\" data-cd=\"i2ayx84d98pj\" data-type=\"text\">\n<div class=\"p-press__part-inner js-preview\">\n<div class=\"p-press__text p-wysiwyg\"><b>1. Kikkoman Always Fresh Freshly Squeezed Raw Soy Sauce<\/b> (\u30ad\u30c3\u30b3\u30fc\u30de\u30f3\u98df\u54c1 \u3044\u3064\u3067\u3082\u65b0\u9bae\u3057\u307c\u308a\u305f\u3066\u751f\u3057\u3087\u3046\u3086)<br \/>\n<b>2. Inoue Shoyu Inoue Ancient Soy Sauce<\/b> (\u4e95\u4e0a\u91a4\u6cb9\u5e97 \u4e95\u4e0a \u53e4\u5f0f\u3058\u3087\u3046\u3086)<br \/>\n<b>3. Oono Umakuchi Soy Sauce<\/b> (\u5927\u91ce \u3046\u307e\u304f\u3061\u91a4\u6cb9)<br \/>\n<b>4. Kikkoman Always Fresh Rich Tasting Low Sodium Soy Sauce<\/b> (\u30ad\u30c3\u30b3\u30fc\u30de\u30f3\u98df\u54c1 \u3044\u3064\u3067\u3082\u65b0\u9bae\u5473\u308f\u3044\u30ea\u30c3\u30c1\u6e1b\u5869\u3057\u3087\u3046\u3086)<br \/>\n<b>5. Fujikin Soy Sauce Usukuchi<\/b> (\u30d5\u30b8\u30ad\u30f3\u91a4\u6cb9 \u3046\u3059\u304f\u3061)<br \/>\n<b>6. Daitoku Shoyu Whole Soybean Soy Sauce<\/b> (\u5927\u5fb3\u91a4\u6cb9 \u4e38\u5927\u8c46\u91a4\u6cb9)<br \/>\n<b>7. Choko Chotokusen Murasaki<\/b> (\u30c1\u30e7\u30fc\u30b3\u30fc \u8d85\u7279\u9078\u3080\u3089\u3055\u304d)<br \/>\n<b>8. Marunaka Soy Sauce<\/b> (\u4e38\u4e2d\u91a4\u6cb9)<br \/>\n<b>9. Marushima Soy Sauce Junsei Soy Sauce Koikuchi<\/b> (\u4e38\u5cf6\u91a4\u6cb9 \u7d14\u6b63\u91a4\u6cb9 \u6fc3\u53e3)<\/div>\n<\/div>\n<\/div>\n<p><span class=\"ILfuVd\"><span class=\"e24Kjd\"><b>Hydrolyzed vegetable proteins<\/b> (HVPs) are applied worldwide for flavoring meat products at a level of 0.2\u20134.0 g per 1 kg of meat product. The main sources for HVP are <b>soy<\/b>, maize, or gluten, and <b>soy<\/b> is the preferred source for meat-flavored HVPs.<\/span><\/span><\/p>\n<p><span style=\"font-size: 14pt;\">Honjozo Soy Sauces had a Strong Savoriness to Them, while Kongo Had More Nuanced, Layered Flavors<\/span><\/p>\n<h2>A bit about artificial soy sauce:<\/h2>\n<p>Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG). The objective of this study was to investigate the effect of added acid-hydrolyzed vegetable protein (aHVP) and enzyme-hydrolyzed vegetable protein (eHVP) on consumers\u2019 responses of Korean <i>Doenjang<\/i> soup. One hundred and twenty female consumers who consume <i>Doenjang<\/i> soup on a regular basis participated in consumer test of 8 <i>Doenjang<\/i> soup samples containing a flavor enhancer such as aHVP, eHVP, or MSG. The results indicated that the HVPs showed flavor-enhancing effects similar to those of MSG, respectively. It was also found that consumers preferred specific aHVP- or eHVP-added samples to MSG-added samples. These findings suggest that HVP could be used as a flavor enhancer in <i>Doenjang<\/i> products such as <i>Doenjang<\/i> soup.<\/p>\n<p>Soy sauce and other HVP&#8217;s produced via aicd hydrolysis process might contain <strong>carcinogen and 3-Chloropropane-1,2-diol (3-MCPD), a carcinogenic, nephrotoxic, and reproductively toxic agent<\/strong>. This 3-MCPD is produced due to prolonged heating of chloride ions from hydrochloric acid with glycerol, lecithin, and other glycerides. Generally this process is done a atmospheric pressure, which require higher temperature to break down the proteins, another contributor factor is concentration of hydrochloric acid which is generally 4-9 M.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Avoid any soy sauce product that has Hydrolyzed Vegetable Proteins&nbsp; or Hydrolyzed Soy in the ingredients. Some of the products have Sodium Benzoate as a preservative.&nbsp; This is not necessarily a bad thing.&nbsp; It&#8217;s classified as &#8220;Generally Recognized As Safe&#8221; (GRAS), meaning that experts consider it safe when used as intended. Pure Soy Sauce Pure &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/soy-sauce-no-substitutes\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Soy Sauce &#8211; NO SUBSTITUTES&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-19207","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/19207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=19207"}],"version-history":[{"count":3,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/19207\/revisions"}],"predecessor-version":[{"id":19210,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/19207\/revisions\/19210"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=19207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=19207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=19207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}