Kimlan Soy Sauce (Thin Soy Sauce)
台湾の全家庭にある！？炒め物から煮物までカバーする「清醤油」の絶対的スタンダード
Description
Taiwan's general, non-thick, runny soy sauce (Qing Jiangyou). Similar to Japanese dark soy sauce, but with rounded saltiness and a faint, sweet savoriness.
Classification: For Families,Soy Sauce,Taiwan's National Soy Sauce
Shops selling Kimlan Soy Sauce (Thin Soy Sauce)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans
- Wheat
- Salt
- Sugar
- Water
Instructions
- [Usage Secret]
- [Stir-fry Base] The base flavor for all Taiwanese home cooking like Hakka Xiaochao or cabbage stir-fry. Scorching it around the wok edge explodes the 'Wok Hei'.
- [Dumpling Sauce] Mixing this Kimlan soy sauce with vinegar, sesame oil, and chopped garlic is Taiwan's most standard dumpling dip.
- [Lu Rou Fan Foundation] Blending it with thick Jiangyou Gao perfectly controls the balance of sweetness and saltiness.
Learn more Substitutes, pairings, tips
Key spices
Orthodox savory aroma of soy and wheat
Substitutes at Japanese supermarkets
Japanese dark soy sauce (add a little sugar as it's saltier)
Pairing
All stir-fries, Fried rice, Boiled dumplings, Lu Rou Fan
Trivia
[For Families] 'Kimlan' is Taiwan's super famous maker equivalent to Kikkoman. When Taiwanese recipes say 'Soy Sauce', it basically means this runny 'Qing Jiangyou'. The reason Japanese Chinese restaurants fail to replicate Taiwanese flavors is Japanese soy sauce is too salty. Buying this one bottle brings reproduction to 100%.
Eating tips & etiquette
[Unique Eating] Drizzling this Kimlan soy sauce over a Taiwanese breakfast fried egg (Hebao Dan), eating white rice while mixing the runny yolk and soy sauce is the best morning!
Allergen
Soy, Wheat