A Million and One Soy Sauces

image courtesy fortinbras
78a7e62a seeable

Taught by Jonathan Soma

Soma was born in the South, is what someone from the North would say. He co-founded the Brainery, is the sciencey half of Masters of Social Gastronomy, and plans on getting married to Waffle House. In his more droll moments he is a tragic sellout to higher ed as a professor of data journalism at Columbia University's journalism school.

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There are about a million kinds of soy sauce, and we're going to try them all!

Well, maybe not a million, and maybe we aren't trying all of them, but we'll get pretty close. Different countries are only the beginning: dark, light, lite, assorted "black" ones (yes, they're all black regardless), double black, kecap manis, shoyu, tamari, and a handful more!

Some are best for snacking on dumplings, while others are for long-cooked stews or a dash of color.

Learn to walk down the soy sauce aisle in Chinatown with confidence, and up your Asian cooking know-how a couple points! Or, you know, just hang out and eat dumplings.

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