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Anon needs cooking advice
(sh.itjust.works)
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this post was submitted on 22 Nov 2024
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Just picked up a bottle today. It's pretty good. It has a sharper taste than the Kikkoman I usually use, without the beer-like fermented flavor. Good recommendation, I'll probably use Kikkoman in rice and Bragg in everything else
Thank you for giving my recommendation a try. I honestly enjoy the stuff.
I think it goes really well on meat dishes like hamburgers and steaks, but it really really shines when you saute onions and mushrooms with it.