kikkoman soy sauce or lee kum kee??

This topic has 4 replies, 4 voices, and was last updated 6 years, 6 months ago by EvilGrin.

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- October 11, 2017 at 7:40 pm #75290
  RuthC
  Participant
  Hello everyone, I will start cooking Korean food shortly, but where I live, only Japanese (kikkoman) and Chinese soy sauce (lee kum kee) is sold, can I use either? Will there be much difference?
  Sorry for my English
- October 11, 2017 at 9:23 pm #75291
  jimmynex
  Participant
  Hola RuthC, soy de Bogotá, Colombia. Sin embargo no vengo a responder tu pregunta pero a preguntar si conoces un logar donde pueda comprar Col China, no he encontrado aún.
  - October 12, 2017 at 1:01 am #75292
    RuthC
    Participant
    Hola, la col china se consigue por monton en plazas grandes de mercado, no se si hayas escuchado hablar de la plaza de paloquemao, si vas alli tienes que buscar o preguntar por el puesto de verduras chinas… alli las ahi por monton
- October 12, 2017 at 2:53 am #75293
  Maangchi
  Keymaster
  Hi RuthC,
  Japanese (kikkoman) soy sauce is good! You can use it for my recipes. Good luck!
- October 12, 2017 at 2:47 pm #75303
  EvilGrin
  Participant
  Lee Kum Kee double fermented is excellent soy sauce. The Premium and Premium Dark are also very good. The 2 best from Kokkoman are the gluten free and the reduced sodium tamari.
  The Kikkoman gluten free in the blue bottle is exceptionally good for easy to find.
  Ingredients
  WATER, SOYBEANS, SALT, RICE, SUGAR.
  Ingredients
  WATER, SOYBEANS, SUGAR, SALT, VINEGAR, ALCOHOL, LACTIC ACID
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