Which type of Soy sauce is best for Chinese, and Thai food?

>>8380066
I don't really have a brand preference but I usually go low sodium for Thai food and regular for Chinese. They just seem to taste better that way imo.

ponzu

tamari and soy sauce kind of tastes like ass

File: 1481882842663.jpg (13KB, 476x476px) Image search: [Google]

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>>8380088
>tamari and soy sauce tastes like ass
You best be memeing, boi.

File: Kikkoman-Ponzu1.jpg (90KB, 350x680px) Image search: [Google]

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>>8380091
use this in place of soy it actually has flavor

>>8380081
No need to be bastard. I'm aware of my mistake, and today just realised that I'm just using generic stuff when a recipe requres soy sauce.

Usually I'm very conscious and make sure to by good quality and specific ingredients. I don't know how this ine escaped me.

>>8380081
Hey guys, get a load of this faggot.

File: delet6.jpg (34KB, 250x250px) Image search: [Google]

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>>8380095
STOP

>>8380097
>actually caving to a faggot
Wow, get a load of this faggot too.

>>8380084
Ssems like you didn't give it much thought like me.

Pic related is the Thai soy sauce if choice I found, after googeling. It turns out it's very different from chinese soy sauce and they aren't interchangable, so I've been cooking a lot of stuff wrong. Feels bad man.

>>8380110
my dad saw every episode of hell's kitchen he'll kill your shit dad

Anything that isn't chemically-separated hair is usually fine.

>>8380066
This thread is dildos. Thin soy sauce (KwonHungSeng) for Thai, Lee Kum Kee or Kikkoman for Chinese, make your own dark/black soy sauce: http://www.gourmetsleuth.com/ingredients/detail/black-soy-sauce

>>8380152
Kikkoman is supposed to be the shitty supermarket stuff from what I hear.

>>8380157
La Choy is the shitty stuff, it's the liquid smoke of soy sauce, Kikkoman isn't bad, it's wheat ad soybean based, Lee is better, but isn't common in a lot of US grocery stores (e.g. My neck of the woods, rural MI), whereas Kikkoman is omnipresent. Of course, if you have access to a Japanese or Korean grocery there are isles devoted to soy sauce, but many of us don't have that luxury nor speak or read moonrune

>>8380152
>>8380157
>>8380191
>>8380066
A good reference: http://thewoksoflife.com/chinese-ingredients-glossary/

>>8380224
Good contribution.

I found it interesting that the writer said that light soy sauce is the default, and should be used in everything unless it specificly requires dark.

Don't know about that part.

>>8380081
I loved this.