Of course, it would help for me to spell bowl correctly.
I also wanted to take this opportunity to post my opinion. At my house, we never refrigerate soy sauce. We even buy gallon cans of it at the supermarket, because we use quite a bit of it, you know, pouring it over rice so we spoil it and stuff. But, the gallon cans have never gone bad on us. And we even leave them in the cupboard under the sink.
Of soy sauces I dont like, i dont like the Filipino brands my supermarket carries really. They tend to not have much flavor and are extremely salty (at least the kinds i’ve tried, maybe my supermarket is getting some poor quality brands). I do prefer Kikkoman, probably because I’ve grown up with it.
You gotta admit, Doobieous, that cooking the rice in the soy sauce was a pretty dumbass thing to do. (No offense bare! :D)
What brands of soy sauce are in your supermarket? I think that, given the choice between Silver Swan and the more expensive Kikkoman, most Filipinos would prefer Kikkoman.
interesting. even more interesting is that it is made by Kikkoman!
“The pinnacle of Kikkoman’s soy empire is Goyogura, a special all-domestic batch brewed for the ultimate Japanese palate: that of the emperor himself.”
So, kikkoman can’t be that bad. I’d love tro try the goyogura… but like most good things, i don’t think it is sold here in the US. Darn
Absolutely no offense taken, it was a dumbass thing to do, not the dumbest, but it ranks right up there for dumbass stunts for the week!
I would still like to know why the rice refused to cook though,if anyone knows what reaction may have occured.
I don’t know if I killed off the entire bird population in my neighborhood or if the smell drove them off, the feeders are still pretty lonesome looking. May have to go out and bury the stuff.
Well, it was dumb to cook the rice in the soy sauce. What irked me was Chas saying it was wrong to put soy sauce on steamed rice.
ANyway, YES it IS Silver Swan that my supermarket has. It’s horrible. I remember telling my dad the last time to never buy it again, and only get Kikkoman (I was making Fried rice and Silver Swan just ruined it. Fortunately I found some Kikkoman in the back of the cupboard).
I’m not Korean, but I like to put my soy sauce on my rice too. I think it’s silly to act like doing so is some grave offense just because one culture doesn’t do that - no different than criticizing the Canadians because of what they put on their french fries because we don’t do it that way in the U.S.
Adding salt to the water slightly alters the boiling point (I forget if it’s up or down, up I think). It’s fairly common to add salt to the water when boiling pasta, but then, you boil just a little pasta in a huge amount of water. I suspect your rice came out a little under “al dente.” If you’d have added more water, it would have come out ok. Usually you’d add a liquid flavoring on top of the full measure of water, rather than replacing some of the water with an equal amount of liquid. You’re not going to try this now, are you?
And are you serious, you guys would actually eat a plain bowl of white rice with nothing on it but soy sauce? That sounds about as bad as my mom, who won’t eat plain white rice without a huge lump of butter on it. Yuck. The subtle flavor of a good brand of white rice really does not need any flavor enhancers. Don’t castigate me over your perceived ethnocentrism, his broiled salmon recipe is a classic Japanese dish, and should be treated accordingly. IMHO of course.
Adding fat & soy sauce to rice is something that kids like to do in Viet Nam (so I am told by several of my VM friends). Their first reaction when seeing me dab some margarine & spash some soy sauce on my rice was “wow - just like the kids in Viet Nam!”. I only do this when eating plain rice; when eating with meat or veggies the rice stands alone.
Damn straight I do. Most filipinos would think “Wouldn’t that rice taste so much better with a little toyo soy sauce on it?” Cultural differences, dont harp on what others do.
Oh PLEASE chas. Whatever. How can you claim you aren’t being ethnocentric with a gem like this?
I just double checked with my wife. Born and bred in Japan.
She agrees with Chas, if you are in Japan, putting soy sauce on your rice will induce gasps from any spectators.
However, as Doob pointed out, they do it in the Philippines. And everybody does it in Hawaii, even the Japanese after a while. I will happily eat a bowl of plain white rice. I will also enjoy it with soy sauce if that is the taste I am after. Hell, ocassionally, when baglady isn’t looking I’ll put just a bit of butter flakes on it and eat it that way.
For the most part I agree that the Japanese are very good with rice. But have you ever seen rice gruel with furikake on it? That’s vile shit.
By the way, after two years in Hawaii and more than that living with a Japanese woman I have never seen soy sauce inside a refrigerator (took me a long time to get used to her leaving rice on the counter for two days, though).
I never heard of refrigerating soy sauce so I have never done so - make another check in the “NO” column on that one. I also don’t refrigerate fish sauce (a Thai thing), hot sauces, well pretty much any sauce; especially ones I use often. One observation… it may depend on the area you live as to whether you should refrigerate certain food stuffs (temperature, humidity, local air-born flora…). Here in Alberta, pretty much everything can stay in the cupboards; we keep bread on top of the fridge for weeks and it doesn’t go moldy - it’s very dry here and seldom hot. When I go to the West Coast or Vancouver Island, the bread goes in the fridge or it’s completely covered with mold in less than a week. I even noticed that mold would grow in my dill pickle brine on the coast!.. not just once but EVERY TIME: meaning they have to be refigerated too. I take the same jar of pickles back to the dry prairies and the mold won’t grow. The sauces however were safe even in a high-humidity area and I never had any problems with them.
(No nit-picking intended, but there was a thread about salt in boiling water and cooking a while go here ; Doesn’t do much to the physical cooking process)
Funny? My Dad is Japanese, grandparents from Japan and he and my aunts and uncles put soy sauce on lots of things including rice? Guess fried rice is ruined as well since you cook it with soy sauce added for flavor? It’s personal preference and when I was in Japan I saw lot’s of Japanese people putting soy sauce as well as other sauces on rice! If you don’t put soy sauce on your rice then ok, but to say all Japanese people don’t do it is not true, not by a long shot!
