The other day my gf made a soup that somehow went awry so I spent 20 minutes trying to fix it. Would love to see a challenge video where normals are given a dish that has gone wrong, and they try to save it I.e. a soup that is too spicy, a ragu where the veg and meat wasnt browned off at all so its lacking depth of flavour. Something like this where its not a disaster dish, but where its lacking something. Think this is something a lot of home cooks experience, where a dish is 75% of the way there, but its just not quite right and we end up throwing in wine and lemon juice and spices in an attempt to save it. Just think it'd be a cool challenge video for you guys to try. Maybe at the end Ben shows how he would have saved it

I'd love to see each normal pick their favourite-of-the-year item from this cloche format and work with the food team to design a dish around it.

Might be fun to do a more horizontal soy sauce comparison in contrast - i.e. similar price points, but comparing regional/style differences. This did hit styles that the boys weren't familiar with, but would also be fun to taste and compare with standards they might be more familiar with like Japanese dark (e.g. Kikkoman), Chinese light/dark soys (as mentioned in the video), Hawaiian, Indonesian kecap manis, or even a tamari. There are so many regional differences even at the same price point that it is often nice to have a well stocked variety so you have a soy that matches the region or flavor profile of specific dishes.

all three chefs, two normals, and a sous chef in a pass it on?!! this is gonna be good!

I love that you guys are teaching that there's different types of soy sauce! It's definitely worth knowing for cooking!

Ooh, so Kush is finally joining a Pass It On!!? This is going to be so much fun! 😅 Not just because we get to see Kush work his magic on whatever disaster the normals leave for him, but because it will be hilarious when they can't find _anything_ because Kush wasn't around to hand it to them 😂

Eggs with soy sauce is one of the best discoveries I made in the past years, the flavours work sooo well together, it's magic

I'd love to see an international pickled foods episode looking at the applications around the world. Salvadorian Pupusas with Curtido kind of changed the way I think of how pickled foods can elevate a dish.

Smoked soy sauce mixed with mayonnaise is probably one of my favourite dipping sauces for deep fried stuff or as a burger sauce!

This is one of the reason I love this channel. Never in my life I heard about white soy sauce! But these lads bring us not only entertainment, fun(maybe?) but also knowledge. Thank you for bringing the world to us boys! 🙌

Hey Chebbers, that's not Kimchi Jiggae that you made with Josh and Ollie, Jolly, you made Korean Army Stew. That right there is Korean Army Stew.

A type of soy sauce I really like is Dark Sweet Soy Sauce also known as kecap manis. It's dark, thick, and molasses sweet, and I use it for A LOT.

I use Kecap Manis, a sweet Indonesian soy sauce. Mostly for adding flavour during or after cooking.

It's incredible how one product alone can not only taste different from within that same product. But the price difference can be dramatically different as well.

Whether or not wheat is in the soy sauce depends on the country, variety, and method. Japanese soy sauces are generally made with wheat, and the proportion of wheat to soy has a tremendous impact on the final product. The major exception is tamari, which is explicitly made without wheat and is in fact gluten free, and has a different flavor than a comparable soy sauce with wheat. There are some Chinese soy sauces that are brewed without wheat, too; always check the ingredients.

I just love how this channel keeps making me learn new things. All the different kinds of soy sauce are 🤯

I really appreciate the respect being shown in choosing the ingredients like, even the "cheap" option wasn't trying to show that it was a bad product or low quality, just something made with a simpler process that still has an important kind of use. All of these soy sauces felt like they were fulfilling their own roles, rather than being compared against each other, and I really enjoyed that!

Love the Yugeta Shoyu & Kamebishi soy sauces! It's great you are introducing them to people, they really deserve the attention as it is soy as never tasted before ☺

Ben with the big spot and barry with the bags under the eyes this winter hitting the boys hard

You guys are SO helpful! Love soy sauce and as per your advice i always get the best one i can afford but this video will hopefully give me more clarity on this great ingredient! You're the best 🎉🎉🎉😊😊😊😊

Should’ve included kecap manis from Indonesia. It’s sweet and viscous, westerners usually describe it as molasses-like. “Kecap” is also pronounced like “ketchup” so 😁 We use it in different ways but unlike East Asians who prefer subtlety, dishes we use kecap manis in are usually very flavor forward. One good example is in “sate kambing” or “sate domba” (goat or mutton satay) where the soy sauce marinate adds to the charred and caramelized flavors, especially when served with chili sauce. It would’ve been a nice addition to the usual East Asian applications in soups or dipping sauces.

doing side by side tasting of different country's popular soy sauce (same relative price point) would be a very interesting experiment, at home I have chinese (light and dark), Japanese usukuchi, regular shoyu and tamari, Thai (light, dark and sweet), indonesian (sweet) and Korean (soup base). one night I decided to do a side by side of all of them and it was eye opening.

For the Korean soup soy sauce making a seaweed soup (miyeokguk) may have been a better demonstration of the soy sauce as it’s more of a frontal taste than in something like kimchi jjigae where it takes a supporting role. It’s what I personally use it for mainly in my day to day.

Ponzu is my all time favourite, love the lightness with the citric taste ❤

Cool to see. That last one felt about equal to that 25 years aged balsamic that you see sometimes. Almost completely indistinguishable from what you'd normally call Soy, but magical, sweet, fermented and woody, and both apparently goes well on vanilla ice cream.

YAY!!! I’m glad y’all are covering this one!

I think I’ll find the smoked soy sauce. I’ve been thinking of using a bit of liquid smoke in my beef gravy at Christmas and I already put soy sauce (the Sempio Rich and Mellow is my favorite) instead of salt. This might be perfect!

Love this. I have been wishing for a series where you check different pricepoints of common agreement. Some of your pretentious ingredient had some where you really loved the good one, but it was way too expensive. but I always wondered if there was a middle where you got some really good product but still affordable.

The last one is a great gift idea for my Japanese cuisine obsessed friend. Thank you!

I love your videos and I am so, so, so excited for your Christmas videos. I especially like the gift ideas and ingredient videos

Definitely should add a short for Tsuyu sauce. Its a soy based sauce used for a ton of Japanese recipes. Most common is to use it mixed with water, finely grated ginger, and thinly sliced green onion as a cold noodle dipping sauce. My personal favored use for it, is to mix it into my eggs while beating them. Soft scrabble them and put it over a bowl of rice. Makes a decent and fast breakfast.

They were so giddy getting to know all these different types and applications of soy, it was so fun to watch.

I think the smoked soy sauce would be amaaazing in desserts/ice cream. With vanilla and whisky 😍

Love your content guys! This umami bomb is something we all should have🎉🎉🎉❤❤❤❤❤

Soy sauce is such a versatile ingredient for so many foods. But the different types confuse me so much. Hopefully I’ll understand a bit more after this video

11:25 Are we just going to ignore that Jamie pokes into one of the eggs and goes "Ooooh Daddy...~"

I have been using and having at hand more than 6 soy sauces at the same time. Just experimenting with them and enjoying them. The best ones has to be a double fermented soy sauce and a shiitake infused soy sauce. The double fermented one is so clean and flavourful that it make it feel like Kikkoman soy sauce is contaminated if they are tasted side by side. The shiitake infused one is oh SO flavourful that I could drink the whole bottle. I actually sat sipping from it the first time I bought it.

Ooooh I have to go loooking for smoked soy now, that looks outstanding. Genuinely looking foward to seeing how it gets used in battles!

As a celiac I loved hearing Ben mention the gluten free pointers about the white soy sauce, I'd honestly love to see some GF based content (even if it's a single video) celiac is a massively misunderstood disorder (I now entirely avoid eating out) as after seeing "GF" on the menu, only to find the food is prepared on the same surfaces as non-gf food, along with the currently shrinking options in shops as gluten free is no longer a "fad" diet, I'd love to see some attention brought our way It may also help alot of people, I did a fundraiser for celiac uk when I was in college and iirc roughly 1 in 100 people have celiac disease, but only 1 in 20 of those people are diagnosed. (This was 5+ years ago, im not sure how well I remember the statistics, or how they have changed) but I'd love to see a little dive into the issue regardless 😊

Very enjoyable. Maybe a series on different ethnicities condiments and how to use them?

I've been wanting to try Yamaroku soy sauce for a long time now. Might ask for some for Christmas

That’s smoked soya is such an interesting thing probably gonna be a cool idea as well to smoke your soya in a sense to flavour as lovely touch to a dish on the side!! Especially like an fancy sushi appetizer

That last one looks great. I think the elements in it make it so distinct, that as a well-placed ingredient, it would be the type of elevation that is irreplaceable. Also, I think that some people, like myself, would probably desire it more, especially for the sounds of the aging process in the oak barrels, as opposed to a smoking process. They all sounds useful in their own way.

For a cheap chinese macaroni, I use the good ol' VH soy sauce, which is very salty (mix with the honey garlic VH sauce). For everything else (including sushis), I use the Kikkoman brand soy sauce.

I started using the Pearl River Bridge soy sauces a couple years ago. Both the Gold Label Light and the Silver Label Dark soy sauces and they are amasing for the price. Its hard to find speciality soy sauces in Canada but these are great choices. A good quality soy sauce is miles better than the cheap / chemical grocery stuff. You don't have to spend ridiculous amounts, great soy sauces are sometime almost the same price as the cheap stuff.

"Long rich samurai, honored history, 439 generations of tradition, most expensive soy sauce in the world" DIP A MAGNUM IN IT.

Yamaroku soy sauce is what I like to use. It was gifted to me and then watched a Business Insider video on how it's made the traditional way. Now I always have some in my kitchen.

Yama-Roku is my absolute favorite Japanese soy sauce. It it’s 10 times more expensive that my usual table soy at $44 US dollars for 604g but it is absolutely delicious and I use it for my “fancy” stuff rather than my grocery store nigiri. Plus the story behind them is amazing!

This is the first I've heard of white soy sauce. Will definitely keep my eyes open for it. Also, I couldn't believe how small that last bottle of soy sauce was!

I have that smoked soy sauce at home and it really is fantastic. With something so good we usually just use it for dipping with grilled meats and veg and stuff, it’s lovely

I’m learning so much! I’ve only ever used Kikoman soy sauce but didn’t know there were different types for different types of dishes. I’ll be looking for different ones now to try.

This was great! I’d love to see the same format with vinegars, plz plz 🙏🏻😬🙏🏻

I am a restaurant manager at a 2 Michelin Star restaurant in Wales - we pride ourselves in using on the worlds best ingredients. We regularly use Kamebishi throughout many dishes. Nothing compares. Most notably to finish our white chocolate mousse!

LOVE when we discovered smoked soy. it is so good.

My everyday soy sauce is Sempio Rich&Mellow, the one with red label. Adding the smoked one to shopping list. BTW that looks more like budae jjigae (army stew), not kimchi jjigae.

Proud to have very popular Kikkoman made in my home state of Wisconsin (also in California, only two places in the USA).

YEEESSS, I remember the 5 year aged in pretentious ingredients 13! I'd definitely want to try both!

THANK YOU FOR THE THUMBNAIL! It’s wonderful. Obviously I’m not thinking about Sid from ‘Ice Age’.

I am obsessed with your channel! I only discovered it a couple of weeks ago and it is all I watch. I loved this video. Can I make a suggestion for a future challenge - a Batch Cooking Challenge - get them to make a week's worth of dinners that can be easily reheated... Make on the weekend, eat during the week. 5-7 meals in a set period of time (might need more than an hour for this though, and they may not be completed because for batch cooking you are planning to reheat or finish the cooking. So tasting would have to be the completed dishes. Instructions for reheating/finishing the cooking would be needed. IF you wanted to up the ante, set a grocery shop price limit... Budget batch cooking is a thing!

I always have a light and a dark soy sauce at hand, as well as kecap manis. There is more than enough difference between them to make them fit different roles in cooking. I also have a truffle soy sauce, it is remarkable!

Fascinating video Every day is a school day I never knew Soy sauce varied so much 😊

I tend to go with either Kikkoman dark or a nice Tamari sauce, with the latter being gluten free. Relatively inexpensive good quality options that I can get locally.

We all hope you feel better soon Ebbers!

I always keep light and dark soy sauce in my kitchen, but I would love to play around with some of these varieties and see what I could do! The smoked one over the eggs sounds simply delightful

2:08 This is hydrolysed soy sauce, it's cheap and considered very low quality. It's not fermented and chemically processed.

I was not expecting to see a Quadrant hoodie on Sorted, would love to see you get them on the channel!!

I knew of dark soy sauce and light soy sauce but I didn't know there were more to it! I love it

Jamies reaction at 11:47 to ebbers is so funny. Was like almost out of character, like his mind left his body and reacted for him 😅

I don't comment on YT often, but I've been passionate about Soy Sauce for most of my life! I regularly use different soy sauces in my cooking, I currently have three kinds, but hunting for a fourth that I can't remember what brand it is! I've moved and my local Asian marts don't carry it. I will be adding white soy sauce after seeing this video! 1) Everyday soy sauce (Kikoman) 2) Spicy soy sauce (Lee Kum Kee, Chili Soy Sauce) 3) Dark soy sauce (Haitian, Excellent Dark Soy Sauce) 4) Double Fermented Hot soy sauce, for dipping (I think it was an imported Kikkoman, but I can't find it online, but it's a thick one!) They all have their places. My favorite way to use the thick, aged/double fermented soy sauces is on dumplings! Amazing as a drizzle.

Thank you for explaining that wheat is used in making many soy sauces. So many don't realise gluten free soy exists for this reason.

Loved this video, more of similar please!

We got a soy sauce (Tomasu) in the Netherlands, local brewed, with different varieties from Salty, Sweet, Spicy and any weird flavor. They are bit expensive for like 20 euro's for 200ML.. which gets expensive fast.. But they are one of the best in Country brewed soy sauces! I would recommend them if you can order them. They taste like night and day from all the supermarkt stuff, while being somewhat affordable if you keep it for special occasions.

love u lads

I assume Asian markets are a thing in London, I'll be honest and admit I never went looking for such when I was there. Good ones can have a whole aisle of soy sauce representing several countries, a dozen of more styles and maybe a hundred brands. Sorted should go take a look. There's a lot more to soy sauce than Korean and Japanese styles.

Glad to see you guys making up for the budget vs premium soy sauce debacle by delving into a few different kinds. Even if you did thoroughly waste that super premium one...

its funny that you talked about scrambled eggs on toast for smoked soy sauce because my favorite use for smoked soy sauce is 卵かけごはん which is raw egg on hot rice with a bit of soy sauce, different cultures but convergent results!

Love to have learnt these things about soy sauce! Perhaps you could do the same thing with Indonesian soy sauce aka ketjap, mainly the two most popular manis and asin, the sweet and salty variants. Staples in both the Netherlands and Indonesia

love you guys

I haven't tried these in particular but I did know about all of them. I keep a bottle of tamari and a bottle of double-fermented soy sauce on rotation at all times.

We did this! not these specific ones but similar price range. the difference in tastes was amazing

Love the Smoked Soy :D We did a foodie trip to Penang for 3 weeks back in August and there are so many beautiful Japanese restaurants there, and at one we had smoked soy. We couldn't find out where to buy it in a physical store (online it's so exxy) so did our research and once at home (Australia) got out the egg BBQ the Cherry Wood chips, good quality soy - Kikoman, and smoked our own, in a shallow open dish for 1.5 hrs, so good....................Game Changed PS: Just last week got back from a foodie trip - 1 week Johor Baru Malaysia, 10 days Langkawi Malaysia & 9 days in Singapore, yet even in Don Don Donki the Japanese Supermarket HyperMarket/Superstore we could not find the elusive Smoked Shoyu (bought so much other good shi..Stuff but, so all good). Love your work guys, keep it up

I am so looking forward to Snow Way Out!!! Also, I use San-J tamari because I like the taste and I also use a TON of it on my training plan (a lot of tofu), so it is actually economical.

I grew up in Japan but hadn't heard of any of these, but I'm not surprised that they exist. I'll be adding the middle two to my pantry. Also, you need to do good Oden. It's good winter comfort food in the same way that shepherd's pie or a good beef stew is for Westerners. During the winter, they have vats of bubbling ingredients to build your own bowl at just about every c-store in the country (that's how you know that winter is arriving: when the Oden table comes out at 7-11)

For the last one. Says Jamie who I would suspect has several bottles of whiskey at home at that price point. And you only consume drops at a time of the soy, not ounces. It would be an awesome gift for the foodie that has everything.

Sounds like these are Instant Level-Ups! Hells yeah.

The smoked one would be great for stir frying noodles at home to get closer to the wok smoke

Available in Norway is 2 manufacturers, Kikkoman (5 versions; normal 150 ml & 500 ml, less sugar 150 ml & 500 ml, and gluten free 250 ml) and Saitaku (Tamari and Sushi). I have only used the "normal" Kikkoman

from the description of the taste i feel like i tried all of them in a restaurant before at least once except for the last one, the only thick soy sauce i've tried is a cheap one that almost every household in my country has which is basically the reduced version of a standard soy sauce either sweet or neutral and we use the neutral to elevate instant noodles and the sweet one for Chinese style vegetables, of course we use it for other things but those are the most common uses that i know of

I love soy sauce! I use it on, or in, basically everything. From darker stronger flavours during the cooking, to lighter more salty soy as a seasoning at the end.

White soy and eggs is a favorite of mine. Beautifully light and deep flavor.

Couldn’t have had ebbers stand on the other side? That was some spot on his face😂

Oooh! Great stuff thank you. Habe you done something on perilla oil yet?

love u guys

Like you have pointed out, each has its own use. And each general category can also really split. Dark is generally the most common, is salty, and strong in color and flavor. Light is generally used more in lighter uses, were natural ingredient flavor is important Rich is deeper and thicker in flavor Fermented, even darker in color and flavor White is used in clear soups to not add color

After tasting some of my inexpensive soy sauce and realising it was not very nice, I decided to do a proper taste test. I tried 50 sauces over two days, across different styles and countries. It was a real journey!

The smoky one sounds amazing.

I'm just stuck on those smaller bottles my supermarket provides. Neither do I like soy sauce enough to splurge on it, nor eat food that pairs well with it like sushi. But I also don't use enough of this to warrant a liter bottle or comparable size, even if it has a long shelf life. That small 250ml bottle from our supermarket still serves me well, even though it expired 3 years ago. 😅

I appreciate the use of metal chopsticks for the korean soy sauce/dish. Very true to the culture.

This is super helpful! Thank you - walking away smarter 💡

Barry in a Quadrant hoodie, the Sorted-F1 cross over I never expected??