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Q: I am a sashimi addict but just learned I am
allergic to soy. So much so that I can't even have soy sauce despite the
fermentation. After research and recipe trial and error, I was advised that
a palatable substitute is Chinese black vinegar/black rice vinegar, or the
British condiment Marmite mixed with mushroom broth. Do you have any advice
or do you know of any product that tastes similar to soy sauce, minus the
soy? - Brett G.
The only thing that I have heard of people replacing soy
sauce with is Worcestershire sauce, which is becoming more popular in China
due to their supposed similarities. I'm not personally sure just how similar
they are (I like them both, but I've never thought to try a similarity
test). Worcestershire sauce is actually based on the Vietnamese 'nuoc man'
which is fish based (Worcestershire sauce has fish, sardine I believe, as an
ingredient), so theoretically I could see how it might go with sushi. The
predominant property of soy sauce is it's saltiness, but it also adds a
depth of flavor, a meatiness known as umami to foods. Worcestershire
sauce may actually do the same, so who knows.... I have never tried to use
it as a replacement for soy sauce, but since some folks around the world do,
hey... you never know! I'd be curious to hear what you think. Other than
that, I'm sorry, I can't think of anything else that has ever come up as a
replacement. There are actually other 'flavorings' such a product called
Maagi (which can be hard to find in the US) that are yeast based (a natural
source of MSG) that might do the trick, but they are much stronger in flavor
so should be used sparingly. I put it in/on meats, eggs, and almost every
stir fry that I make and it's a excellent product and definitely adds a
tremendous depth of umami flavor to a dish.
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