Kikkoman sauce is originally from Japan. It is produced in a manufacturing process called "honjozo" in Japanese. The production is similar to wine production in that microorganisms chemically break it down.
It is then soaked in water and steamed under high pressure. This process is known as fermentation.
Kikkoman is rich in umami, which brings out the authentic taste of your dish. It is advisable to skip the salt if you use Kikkoman for seasoning.
La Choy is a sauce commonly referred to as an all-purpose sauce. La Choy brings an intensified taste to your prepared dish. It is widely used on sushi, rice, and even pasta dishes.
The difference between Kikkoman and La Choy is that Kikkoman has a thick consistency to it and has a more in-depth flavor, and is mainly accompanied by cuisine-type dishes.
On the other hand, La Choy is a light sauce and can blend well with various dishes.
Difference between Kikkoman and La Choy
Kikkoman has a very complex flavor due to the blend of over 300 aromas that bring a unique taste. Meanwhile, La Choy has a salty flavor.
Therefore, La Choy is great for your meat and vegetable seasoning and any other recipe that you have in mind.
Kikkoman is not as wide-ranged as La Choy. Kikkoman has heavy seasoning and flavor due to its many aromatic combinations, tying it down to only a few dishes. Such dishes are rice, shepherd's pie, and sushi.
This means that Kikkoman is used more like a cuisine than a sauce.
La Choy, on the other hand, has a range of uses. It is a thin sauce that can be mixed with different spices. It can be used as an alternative to gravy for your vegetable and dressing, leaving a mouth-watering feel.
Kikkoman has a low-calorie percentage and does not contain any cholesterol or sugar.
It does contain 33% of carbohydrates, 67% of proteins, and 38% sodium.
La Choy has no cholesterol and potassium; it, however, does contain 58% sodium and is gluten-free.
Kikkoman originates from Kikkoman Aspergillus, commonly known as "koji mold." It is an essential component in soy sauce fermentation as it brings out its characteristic taste and flavor.
La Choy has two significant ingredients: hydrolyzed soy protein and Potassium sorbate.
When combined, it brings out a distinctively Asian flavor in food, and it does not compromise the original taste of the food you are adding it to.
Kikkoman has an ingredient known as natural umami, giving it a very rare taste. the uses of Kikkoman are;
. It is used in salad dressing. My advice is to use a maximum of 1 tablespoon and mix it with citric juice and other spices.
. You can use it to prepare food. When cooking food with a heavy consistency, you can use a generous amount of the sauce, but if preparing more light food, you can use less of the sauce not to overpower the taste of the food.
. People use it as a glaze for roasted or pan-seared meat and vegetables.
. Cooks use it as a marinade because of its salty flavor that penetrates the food better than adding salt.
La Choy uses
La Choy has a fragile consistency, making it versatile for all food types. its uses are;
. Used as an orange-flavored stir fry.
. Used as a marinade for your red and white meat,
. It acts as a dip that you can use in a variety of dishes, such as egg rolls; you can also use it in your fries, burgers, and chicken wings.
Advantages of using Kikkoman sauce
- It has no cholesterol making it user-friendly for those watching their calorie intake.
- It is Sugar-free; hence it is perfect if you are eating healthy.
- Kikkoman has carbohydrates that give you energy.
- It has a good amount of protein, ensuring you are not missing out on all necessary nutrients.
- Kikkoman has four significant ingredients: wheat, soybeans, salt, and water. It is a good subsidiary element for said ingredients meaning you are useless, making it economical.
Advantages of using La Choy sauce
- It is gluten-free
- Contains zero potassium
- No cholesterol, making it convenient for those on a diet
- It contains a significant amount of proteins giving you the required nutrients
- It has a thin consistency making it flexible to use with any dish
Which one is better?
It would be hard to pick a side here, leaving me between a rock and a hard place. Both have very distinct and unique flavors.
If you are more of a spicy person who goes all out, I would advise you to go for the Kikkoman sauce. But if you are more on the light scale when it comes to spices, you should go for the La Choy sauce.
Another thing to understand is that both are good. However, this is dependable on the type of meal you are preparing and the balance of flavor you are looking to achieve.
Both Kikkoman and La Choy sauces are good, each bringing out the different tastes in food and making your dish unique. I would not say which one is better with a conviction.
They all have their benefits, and we all have our taste preferences. So, choose the one that best fits your requirements.