Soy sauce. Seems simple, right? But did you know there were dozens, maybe hundreds of types of soy sauce.

Let's step away from the ordinary in many North American Chinese and Japanese restaurants to explore the condiment that is most highly prized all over the world and a centerpiece of many regional cuisines.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We love to share our passion for food and cooking with you. Join us and let's talk about a condiment that can change the way you cook.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:11] Our one-minute cooking tip: Keep the lid on the pot to boil water more quickly.

[02:57] Let's talk about soy sauce. We'll focus on three basic types: Chinese, Korean, and Japanese, as well as the various subsets under those categories.

[23:09] What’s making us happy in food this week: an Indonesian cookbook (SAMBAL & COCONUT) and sweet red chili sauce.

Hey, I'm Bruce Weinstein, and this is the podcast

2

Cooking with Bruce and Mark.

3

Mark: And I'm Mark Scarborough.

4

And together with Bruce, we have written

over three dozen cookbooks, are currently

5

working in editorial with our latest,

6

But we're not going to

talk about any of that.

7

Long food career, I don't know, tens

of thousands of original recipes

8

developed and published for various

Things all the way from soy protein

9

isolates to the potato board.

10

Bruce: Yeah.

11

So lay the soy company,

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Mark: the soy protein

isolate, all that stuff.

13

Well, we've done a lot in the 25

years of our career, but this is

14

our podcast about that very passion.

15

We've got a one minute.

16

cooking tip as always, which

always goes over one minute.

17

We've got a whole segment

maybe about soy sauce.

18

You don't know how much I'm

going to disagree with you.

19

We got a whole segment about soy sauce

and, um, more than you may want to know.

20

And in fact, soy sauce is not one

thing, but an entire category of things.

21

And we'll tell you what's making

us happy in food this week.

22

So let's get started.

23

Bruce: Our one minute cooking tip.

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Want to boil water faster?

25

Cover the pot.

26

See under one minute.

27

Mark: Okay, you're right under one minute.

28

If you don't know this, I don't even know.

29

If you don't have a lid for a pot, then

put a baking sheet over it and that now

30

it can't be a baking sheet with a nonstick

surface, but put a baking sheet over it.

31

Over it.

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Bruce: Or even a piece of foil.

33

You want to keep the heat in there, right?

34

Because if it's evaporating and you're

getting a facial, then no, that, that

35

heat is going away rather than staying in

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Mark: there.

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All right, let's, let's try to be

cool and keep this to a minute.

38

Okay, and get out of this real fast.

39

Okay, before we get to the next.

40

Before we get to the next

segment of this podcast, let's

41

say that we have a newsletter.

42

Uh, the last one just went out, and

it was all about the various kinds of

43

tree syrups we talked about on this

podcast, and where to order birch

44

syrup and, oh, you know, all the bits.

45

Birch syrup, and what else was in there?

46

Hickory syrup, and black walnut

syrup, and maple syrup, peach

47

syrup, our favorite kind of syrups.

48

Um, you want to check all

that out in our newsletter.

49

You can do that by going to our

website, cookingwithbruceatmark.

50

com, or just bruceatmark.

51

com.

52

You can sign up.

53

On the landing page, the first

page, the splash pages, they used

54

to call it, of a website, and down

there you'll see a link to sign up.

55

Again, I can't see your sign up,

nor can I capture your email, nor

56

can, there can't be three nors,

but okay, nor can the provider.

57

I'm sure you may have Thor.

58

What is Thor?

59

Neither, nor, and Thor?

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Neither, nor, and Thor.

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And then what?

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Thor?

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Thor?

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I don't know.

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Anyway, um, okay, we're getting off that.

66

Let's talk about soy sauce, because

soy sauce isn't one thing, but

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an entire category of things.

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Bruce: We've talked about using

soy sauce instead of salt as a

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one minute cooking tip before.

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Yeah.

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But soy sauce is more than just a generic

ingredient and it is more than just a

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salty thing and there's tons of different

kinds of soy sauce made all over the

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world and they are as different from

each other as olive oils are as wine is.

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It's crazy.

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Treat soy sauce the way you

would treat like good olive oil.

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Keep it in a dark place.

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It will oxidize.

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It will go off.

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It doesn't last forever.

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Mark: So talk about the three

basic kinds of soy sauce,

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Chinese, Korean, and Japanese.

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And I realized in saying this, I

have hacked off all of Indonesia.

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I've hacked off Southeast Asia

as an entire regional group.

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I know there are lots of places making

soy sauce, and there are even some fine

85

makers of soy sauce in North America right

now, in the United States and Canada.

86

So, yes, this is true that there

are many places to make soy sauce,

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but we want to talk about this.

88

Three types, Chinese, Korean, and

Japanese, because they actually

89

represent styles of soy sauce.

90

This is like having a conversation

about what kind of apples do you like.

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There are lots of different styles

of soy sauce, but let's just say

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that Chinese soy sauce comes in

two basic styles, light and dark.

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But, it does have a higher ratio

of soybeans to wheat, so why don't

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you talk about that for a second.

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Well, I

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Bruce: want to talk about your apple

metaphor for a second, because food

97

professionals and food writers and

food people on websites will argue with

98

you that certain apples must be used

for certain kinds of desserts, like

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this should only be a pie apple and

this should only be a baking apple.

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Well, they're going to tell you the

same kind of things as soy sauces.

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So depending upon the qualities

of it, it will give it use.

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Mark: So I'm going to stop.

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I just, I'm sorry.

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We're going to have a

marital argument here.

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There are right apples for apple pie.

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You do not use a golden,

delicious apple in an apple pie.

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A golden, delicious apple is

going to dissolve in a pie.

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You can't use it.

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I mean, can you use it?

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Yes, you can use it.

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You're going to end up

with runny apple pie.

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So I think that you're trying to be

generous here, but I think I think

113

that there are actually, uh, ways that

you need to use proper ingredients.

114

We are cooking for professionals, and

I think some of these soy sauces are

115

better suited for some applications

than others, but that doesn't mean you

116

have to go crazy, and as we're going to

talk about later, as you will discover

117

in this episode, I, the writer, yes,

Mark, like the cheap ass soy sauce.

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Bruce: He likes the kind

of getting a little puffy.

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Packets at like the airport

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Mark: when you get, God, don't

judge me, but we'll get to that.

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Okay, so let's, let's go back.

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Okay.

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Chinese style.

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Bruce: Okay, so Chinese style, and

Mark said most Chinese style soy sauces

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are made fermented and brewed with

a higher ratio of soybeans to wheat.

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Yes, wheat is a key ingredient in making.

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Most soy sauces and

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Mark: so if you have a gluten

intolerance or of course, I think

129

like you probably already know this

But if you have a gluten intolerance,

130

you should know that soy sauce is

not a product You should be familiar

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Bruce: and what that gives you in

Chinese style soy sauces is a very

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strong soy flavor not necessarily higher

saltiness, but really strong soy flavor.

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My opinion about saltiness and soy sauce.

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And yes, some styles of Japanese soy

sauce or Korean soy sauce tend to be

135

saltier because of the way they're made.

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But in general, across all three

of these styles, Mark mentioned,

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personally, I think salt is used

extra hard to cover up bad quality.

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Oh, yes.

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So the saltier, saltier soy

sauces tend not to be the best.

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The best quality is sometimes if

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Mark: it has and if not if when when

as it has salty notes that always

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does, but those should be bright.

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If it tastes like seawater tastes

like the ocean, it Bruce is right.

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It's covering up something.

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It's covering up an

inferior product underneath.

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It should not that, you know, okay, so

now I'm telling too much about myself.

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But when I was a kid and we make

homemade ice cream, I could have

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cared less about the ice cream.

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I just.

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I ate the rock salt on the

ice in the ice cream maker.

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That's the only part I liked

is the rock salt that was

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adhering to the ice in the maker.

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So, okay, I would eat that.

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And, um, you know, when you eat

that, a little bit of salt on ice,

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it has this really bright flavor.

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But you know if you eat

that, too much salt.

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Like you've over salted his stew.

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It can get murky tasting.

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That's the thing with soy sauce.

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It can't taste murky or it shouldn't.

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He says he who likes the cheapest

stuff, but okay, go ahead.

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But

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Bruce: you also said there were two

basic styles of Chinese so it's just,

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there is what is called light soy sauce.

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and dark soy sauce.

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Now, when you just look at the

bottles, you may actually not be able

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to see a difference in the color.

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Sometimes the dark is a little bit

darker, but usually they're very similar.

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What it is is flavor and texture.

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Light soy sauce is what you would

consider to be the standard soy sauce.

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If you were going to go out

for Chinese food, if there was

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Mark: say light Chinese style

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Bruce: soy sauce, if you went up

for Chinese food and there was

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soy sauce on the table, that's

probably the light soy sauce.

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Soy sauce

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Mark: it's gentler and it almost

has a creaminess to it It's a it's

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an interesting and very gentle and

moderate flavor and generally it's

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not too dark although Bruce is right

light and dark refers to texture and

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in and kind of viscosity and all that

kind of stuff and flavor much less than

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color, but In general, light soy sauce

is more moderately brown in its color.

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Bruce: My everyday go to light

soy sauce is Pearl River Bridge.

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It's very common in Asian

markets and in Chinese markets.

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And I buy like the half gallon tubs of it.

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But I do like to keep some higher

end soy sauce in the house.

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that I like to drizzle like on rice.

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Pearl River Bridge is like what I

cook with, but if I want something

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to drizzle on a piece of fish

or rice, I like Wanjia Shan.

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And I'm sure that J A is not pronounced

Jah, but what are you going to do?

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Wanjia Shan, and it says

aged and it's from Taiwan.

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It has a gentle beany flavor.

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It smells like soy.

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It's salty, but it's bright.

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And as Mark said, It has

almost a creamy edge to it.

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It's really good.

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Mark: Right.

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And that is in contrast to the dark

soy sauce and is much more assertive.

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It has a thicker quality to it.

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It's, uh, dark soy sauce

is great in braises.

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Not so great, in my opinion,

in stir fries, but better in

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Chinese braises, in Asian braises.

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Really deep, dark, umami, savory.

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savory flavor to it.

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You just have to be careful with dark

soy sauce because you're not getting

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the mushroom soy sauce in Chinese,

uh, uh, uh uh, groceries stores.

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And Asian groceries, mushroom soy,

is of course flavored of mushrooms.

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And we're not talking about that.

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We're talking just about dark soy

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Bruce: sauce.

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And dark soy sauce often Has a caramel

coloring added to it to make it darker,

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and it is used actually as a coloring

agent when you're cooking Chinese dishes.

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So sometimes a recipe will call for,

you know, a tablespoon of light soy

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sauce and a half a teaspoon of dark.

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And that half a teaspoon

will make that dark.

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dish golden and darker brown.

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And it's almost like what your

mother used to do with kitchen

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bouquet, but you should tell her

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Mark: shit.

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Thanks for insulting 1 billion Chinese.

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Bruce: Okay, go ahead and sing dark

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Mark: soy sauce.

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Okay.

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So that's the Chinese soy sauce and the

light and the dark and Bruce's favorite

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Taiwanese brand, the one Josh on.

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Aged light soy sauce versus Pearl

River Bridge light and dark soy sauce.

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Let's move on to Korean soy sauce.

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Korean soy sauce is very different

and it's actually made in a

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different way from Chinese soy sauce.

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Yes,

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Bruce: soybeans are boiled and

inoculated with wild molds spores and

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bacteria pressed into blocks using

rice straw to hold it all together.

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These blocks are submerged into a brine.

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It's really complicated.

233

After a few months, they strain the

solids out from the fermented liquid,

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and I find because of that rice straw in

there, there is a strong vegetal flavor

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that you don't Find in other soy sauces,

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Mark: right?

237

And I think that what you should

know here about Korean soy sauce

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is there are a lot of knockoffs

that short circuit this process.

239

And if you go to an Asian market, just

know that if you're looking for Korean soy

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sauces, Money will tell you everything.

241

They're more expensive because of

course, it's very laborious to make it.

242

The cheaper varietals of Korean soy

sauce will be short circuited in

243

some way, or they'll be trying to

mimic this flavor again, just like

244

with the Chinese style soy sauce.

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There are two basic varieties.

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There are actually several, but

there are two basic varieties and

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one is made with Out wheat, right?

248

Bruce: And it's a lighter soy sauce.

249

It's actually used and sometimes

called soup soy sauce, made for

250

using as a flavoring for broths.

251

It's actually designed for that

and it's called soup soy sauce.

252

And without wheat it's usually

gluten free, but check the package.

253

And then they have one with wheat,

which is a much sweeter profile.

254

Not a sweet soy, there's no sugar added,

but But it does have a sweeter flavor.

255

That's the one usually used as a

dipping sauce and for marinades.

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And my favorite brand, Sempio.

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S E M P I O.

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Right.

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It's a really nice Korean soy sauce.

260

Mark: I should just say, in terms of

this without wheat, the so called soup

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soy sauce, which you can find online and

look around for Korean soup soy sauce.

262

This is a fine addition

to pork and beef stews.

263

You don't want to put a lot

into your pork and beef.

264

I mean, even with carrots and,

and, uh, onions and celery.

265

I mean, just to.

266

Normal North American beef stew, but

if you add a tablespoon of this to it,

267

it's going to really knock up the savory

flavors way up in the stratosphere.

268

And it's also going to give a

beautiful color to the stew.

269

So you might want to check that out

as just a common pantry ingredient.

270

They're the two styles of Chinese

soy sauce and the two styles of

271

traditional Korean soy sauce.

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So now we're going to move

on to Japanese soy sauce.

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And here's where it gets, as you

can imagine, much more complicated.

274

Bruce: When it comes to Japanese style

soy sauces, there are more options.

275

I'm not surprised.

276

It's more complicated.

277

I find Japanese menus to be

a little more complicated.

278

I find understanding the nuances.

279

of Japanese cuisine, personally,

to be a little more complicated.

280

And so let's start with basic Japanese

shoyu sauce, S H O Y U, which is how

281

you say soy sauce in Japanese, is shoyu.

282

I'm sure every Japanese person

just was offended, but do go on.

283

Forgive me.

284

Sometimes this is called

Japanese dark soy sauce.

285

This is the standard soy sauce you

might expect at a sushi restaurant.

286

This is

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Mark: Mark's soy sauce.

288

Think

289

Bruce: Kikkoman.

290

Mark: Yeah, this is Mark's soy sauce.

291

Because I'm a Kikkoman boy, and

it is Basically Japanese soya.

292

It is sometimes as Bruce has

referred to as dark soy sauce.

293

It's just the standard I grew up with.

294

And I know that the other, let's

say the Korean soup soy sauce is

295

a far more sophisticated than what

I'm choosing, but I can't help it.

296

I grew up with this.

297

And so it's just in my genes.

298

Bruce: Quite honestly, I find

the reduced sodium Kikkoman just

299

fine for everyday use at home.

300

When I want something a little more

complex and a little more highly flavored

301

and not just salty, I go for something

called Takasan's Kishibori Shoyu.

302

You know, what can I say?

303

They make a really fine,

basic Japanese shoyu sauce.

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Mark: To confuse things, since this

is dark soy sauce or shoyu from Japan,

305

there is a light Japanese soy sauce,

but believe it or not, it's saltier.

306

I know, light.

307

Ugh, and part of the reason here

it's called light Unlike in the

308

Chinese categories, is it is

often has added ingredients to

309

Bruce: it.

310

Vinegar, corn syrup, even mirin.

311

So sometimes it could be a little bit

sour or a little bit sweet, and it makes

312

it good for lighter colored dishes,

like some kind of stews or soups.

313

And these are ingredient soy sauces,

not Condiment soy sauce, right?

314

That's really important.

315

It's an important distinction.

316

I'll go for a basic Japanese dark soy

sauce as a condiment for dipping my sushi.

317

I will go for a light Japanese soy sauce

when I'm using it as an ingredient.

318

And a brand I like is Yamasa.

319

Uh, that's a really nice

everyday brand for doing that.

320

Mark: Right, and in like manner, and this

is a dipping or an ingredient, is tamari.

321

And tamari is a subset

of Japanese soy sauces.

322

It's a byproduct, actually,

of miso, like miso soup?

323

Miso production.

324

And it has a very high soybean content

to it, and it has a very strong

325

flavor, and it's usually a little

more viscous than traditional Japanese

326

shoyu, the traditional Japanese

dark soy sauce, even like Kikkoman.

327

Bruce: Yeah, and I like the fact

that it's a little more complex.

328

I sometimes get, you know, notes of

caramel when I use it, um, and I use it

329

as a finishing sauce, I use it as a glaze.

330

Yeah.

331

Most tamaris have no wheat and

they are gluten free, so check the

332

label if that's important to you.

333

Sanjay is a very popular and common brand.

334

It's, like, it's available in Whole Foods.

335

I've even seen it at our

local stop and shop, so it is

336

something you can get everywhere.

337

And

338

Mark: I should tell you that if you

make dishes with soy sauce in them.

339

And we, as we do, um, and you have

friends who are gluten intolerant or

340

can't have gluten for various reasons.

341

We always have tamari in the house

because it is an excellent substitute

342

across the board, even in Chinese dishes

and Thai dishes and Korean dishes.

343

And I know it's not supposed to be.

344

It's supposed to be there.

345

But when you do have friends who

can't eat gluten, it's a good

346

substitute for any of the above.

347

Tamari is just a good thing to have

in your pantry of anything that

348

we're saying here of soy sauces.

349

I would tell you if you just want to

start somewhere, go buy a bottle of

350

tamari and it's a great place to start

this whole journey through soy sauces.

351

But there's one other kind of

specialty weird soy sauce in Japan.

352

Bruce: Yeah.

353

Japanese white soy sauce and

they call it a white soy sauce.

354

It's not.

355

Clear and it's not white like milk,

but it is almost tan, like a very

356

pale whiskey where it can be pink.

357

There's one we love.

358

The company name is Haku, H A K U.

359

And we have gotten their soy sauces that

are aged in bourbon barrels, and we've

360

gotten their 20 year aged soy sauces,

but they make pink tinged soy sauce.

361

Darkish, liquid, white soy sauce.

362

It's almost like vermouth.

363

It's infused with cherry blossoms.

364

And because

365

Mark: it's infused with

cherry blossoms, what's it

366

Bruce: called?

367

Sakura.

368

Sakura shoyu.

369

There

370

Mark: you

371

Bruce: go.

372

White soy sauce is becoming

almost a cult thing in Japan.

373

And artisanal makers are coming

up with really unusually infused

374

So if you are into new things and finding

new ingredients, just search around

375

for some really fun white soy sauce.

376

We didn't

377

Mark: have this beforehand, but I just

have to say, in scrolling around on

378

TikTok the other day, I saw, uh, Bar

master, you know, a guy behind the bar.

379

What do you call him?

380

Bartender.

381

Thank you.

382

I couldn't do the work.

383

Bar master?

384

Well, I couldn't do the work.

385

What kind of bar are you at?

386

This is like, super hip.

387

And he was putting two, maybe two drops

of white soy sauce in his Manhattan's.

388

Interesting.

389

Because he wanted this salty edge to them.

390

And you know, I mean, it was just a bar.

391

It's like a little added

at the end bang ingredient.

392

And it, what it happened

to be this white soy sauce.

393

Now it wasn't the one infused

with cherry blossoms, the sakura

394

shoyu, which Bruce just mentioned,

but still it was white soy sauce.

395

And I think he was doing that

because it is a bit of a lighter

396

flavor with that saltiness.

397

It's not like a hit, uh, like

let's see the Chinese dark soy.

398

Oh

399

Bruce: yeah.

400

That would be a major hit

of soy and a hit of color.

401

And this is going to be delicate.

402

It's really, you know, Japanese cuisine

touts itself as being very delicate

403

and I think something like a white

soy sauce really goes along with that

404

idea that it's a delicate cuisine.

405

Mark: And we should mention in here

before we come to the end that there

406

are all kinds of varieties of soy

sauce beyond anything we've mentioned.

407

There are sweet soys, uh, for

example, in Indonesia, the

408

famed Indonesian Dutch dish.

409

It's hard to know where this started with

the Dutch or with the Indonesians, but

410

this, uh, ketchup money start as people

in, uh, North America call it ketchup.

411

Manis.

412

Um, that's a very common,

thick, viscous, sweet.

413

So, you

414

Bruce: know, it is so delicious.

415

That you can get ketchup

manna and put it on ice cream.

416

Mark: Oh, no.

417

Oh yeah.

418

No.

419

Yeah.

420

A little vanilla ice cream and a few

421

Bruce: drops of ketchup,

422

Mark: Maise.

423

No, no.

424

I never do.

425

You can't make me do that.

426

No.

427

Can't make you do anything.

428

But no, and especially put any

ketchup monis on, uh, ice cream.

429

That's disgusting.

430

But it is really good.

431

It is really good.

432

I have to tell you on a burger.

433

It is really good on a hot dog.

434

It's really good with

a really hot condiment.

435

So, like, ketchup manis and, uh,

let's say kimchi on a hot dog.

436

It's really fun.

437

It's good with fried chicken.

438

It's good as a dip for fried chicken.

439

Especially when thinned

out with rice vinegar.

440

Ketchup manis is the best.

441

It's just a completely, um,

other category on its own.

442

And uh, you might want to try it out.

443

It is just foundational to

Indonesian cooking at this point.

444

Although again, maybe a Dutch

condiment, not an Indonesian condiment.

445

There's all kinds of research

I've done on this, believe it

446

or not, for upcoming books.

447

So I'm, I'm well up on my problems of

kacip, uh, let me just say the new book.

448

It does have a recipe for

ketchup manis in it, so.

449

Yeah, it does.

450

Um, but again, most people

pronounce it ketchup manis.

451

By the way, just if you want to

know, it's spelled K E C A P.

452

I know, cha, but it's just a C.

453

K E C A P, like ke cap, manis, M A N I S.

454

Kecap manis, lovely.

455

Right, kecap manis.

456

Um, but, uh, it, it, it, it, It

is a very foundational product

457

now for Indonesian cooking.

458

And it's a nice thing

to have in your pantry.

459

Again, a second thing that would be

great to try for your pantry after

460

tamari would be kecap manis and

keep it around for all kinds of egg

461

roll dips, hot dogs, hamburgers,

all the things we talked about.

462

I can imagine kecap manis

on a turkey club sandwich.

463

Um, there's just a lot of uses for it.

464

Bruce: Oh, mix it with cocktail

sauce as a dip for shrimp.

465

Yeah,

466

Mark: all these things are great.

467

All right, that's our kind of

tour of basic forms of soy sauce.

468

We have missed way more

than we've included.

469

That's like saying all the

islands in the Pacific are Hawaii.

470

So we missed a billion things.

471

Which I've never been to.

472

Um, okay.

473

Uh, I have, so

474

Bruce: good for me.

475

So if someone from the Hawaiian

tourist board is listening,

476

you want to send us there.

477

I would love to, like.

478

Mark: No, in fact, that leads

me to my next point that we

479

are an unsupported podcast.

480

And so we wouldn't.

481

Uh, really appreciate a rating, if

you could give us a rating on whatever

482

platform you're listening to us on,

Spotify, Apple Podcasts, and if you could

483

take the time to just write a review,

like Nice Podcast, where it says write

484

a review, that would be spectacular.

485

Thank you for doing that.

486

Um, we'd like to keep

our podcast unsupported.

487

So that helps us get up in the analytics.

488

All right.

489

Our final bit as always, what's

making us happy in food this week?

490

Bruce: An Indonesian cookbook

called sambal on coconut.

491

And I just got my hands on, it's not a new

book and you're not having the author on.

492

It is a wonderful book.

493

And Mark and I Love Asian food, but we

have not had a whole lot of Indonesian

494

food except when we've been on cruise

ships There's a lot of Indonesian crew

495

on board and we've gotten to eat some

food there Yeah But I want to start

496

making more of it and the recipes

in this sambal and coconut cookbook.

497

Look how Amazing.

498

Like the beef rendang and the

crispy pork belly and all the

499

Mark: millions of sambal.

500

Sambal is a, is an

Indonesian paste or sauce.

501

There's all kinds of sambals out there.

502

And, uh, there's some in there that were

made with, um, uh, caramelized shallots.

503

And then you make this sambal

and then later use it as the

504

base of a sauce for jammy.

505

Poached.

506

Yeah, that's the dish

507

Bruce: Mark wants you to make.

508

It's like poached jammy, jammy yolk

poached eggs in a sambal chili sauce.

509

Mark: That sounds like heaven.

510

Um, well, that can't be making

you happy in food this week.

511

The anticipation of it has to

be happy in food this week.

512

I think what's made me happy in food

this week is something I made last night.

513

And that you can find

on our TikTok channel.

514

And you can find on Instagram

reels under my name, Mark

515

Scarborough, or in the Facebook.

516

Group cooking with Bruce and Mark, and

that is this, uh, sweet chili sauce.

517

Um, it's sometimes called Thai chili

sauce, but it's not really Thai.

518

Mm-Hmm.

519

chili sauce.

520

No, it's, it's a sweet

Connecticut chili sauce.

521

Right?

522

It's a sweet red chili sauce,

and I, I kind of developed it.

523

Believe it or not, the writer

actually developed a recipe and

524

I developed this recipe for it.

525

It's really an interesting and easy

recipe for this common condiment.

526

You've probably had it as like a dip

for egg rolls and that kind of thing.

527

A sweet chili sauce.

528

Mine is.

529

Far less sweet than the standard

bottled stuff and makes what?

530

About three cups, three cups of

531

Bruce: corn syrup, which is

really nice corn syrup in it,

532

Mark: but it's hot.

533

It includes sambal.

534

There you go.

535

That chili paste, which you can buy

some, a lot, lots of red pepper flakes.

536

It does have sugar, but not nearly

so much as the standard rice

537

Bruce: vinegar and garlic.

538

And it is a lot, a lot, a lot,

a lot, a lot, a lot, a lot,

539

a lot, a lot, a lot, a lot,

540

Mark: of ginger.

541

So delicious.

542

I chopped ginger and garlic until I was

dead last night, and then made this,

543

and, uh, you can keep it in the fridge

for, the USDA is going to tell you three

544

weeks, I'm going to tell you we keep

ours for a couple months in the fridge.

545

Well, it better

546

Bruce: be three weeks, because then

it's my birthday and we're having

547

it with fried chicken dinner.

548

Mark: We are.

549

I made it for the fried chicken dinner I'm

making for Bruce's birthday in November.

550

Okay, so that's the podcast

Thanks for joining us.

551

Thanks for being a part of this journey.

552

We appreciate your time with us.

553

We hope we've told you something about

soy sauce and helped you understand

554

that this is a category far beyond just

the common stuff that we find even in

555

some Asian markets, but a vast global

category of ingredients and condiments

556

and dips and sauces at this point.

557

Bruce: Every week we tell you

what's making us happy in food here

558

in cooking with Bruce and Mark,

please go to our Facebook page.

559

Facebook group also called Cooking

with Bruce and Mark, and you

560

will see me posting every week.

561

What's making you happy in food?

562

Tell us.

563

We want to know what is making

you happy in food every week

564

on Cooking with Bruce and Mark.