What is Coconut Aminos
Coconut aminos is a type of delicious sauce that is commonly used in cooking. And is made from fermented sap of coconut blossoms that is then blended with sea salt.
Furthermore it is a common alternative to soy sauce that is soy free. But it has very similar properties to soy sauce. Contrastingly containing way more health benefits than soy sauce.
Taste Comparison to Soy Sauce
When you first try out this soy sauce replacement, you might think that it will taste like coconuts. Instead the taste is only slightly that of coconut and very similar to soy sauce but has less salt.
Also it has the perfect flavor that is salty yet rich with another milder, sweeter flavor. Which in Japan the savory taste is regarded as “umami” or “pleasant savory taste”.
Coconut Aminos Usage
Dressing & Seasoning:
Firstly, coconut aminos work really well for enhancing the flavor of sushi rolls and other foods. Meanwhile you can also try it on steamed vegetables, salad, vegetable stir-fry.
Marinade:
Besides using it as a dressing on your salad or a condiment seasoning for your sushi. It can also work as a marinade for cooking Japanese fish. Such as tuna, salmon, etc.
Furthermore, there’s just so many options you can really use this soy alternative for. Besides as a dipping for sushi, it also works for my favorite asian dish: fried rice. Although it isn’t as salty as soy sauce.
Salt Substitute:
Moreover it can be a wonderful replacement for the extra salt that is needed in your recipe. Since this condiment contains high amounts of sodium content per teaspoon.
Hence giving each dish a boost of a deeper flavor. Boosting the dish with savoriness whether it is soup, fried rice, or curry.
Additionally if you’re a foodie you can use it to drizzle your popcorn or potato chips and make a delicious snack. It will also be able to work into tomato sauce to really darken the color and enrich the texture.
Comparison to Other Products
Coconut Aminos VS Soy Sauce
Firstly it is understandable that eaters can really confuse the two condiments. Especially when they are so similar not only in taste, but also in its dark color. Meanwhile possessing similar sweetness and saltiness.
However, coconut aminos are more open to a variety more of different dietary restrictions. Meanwhile it is easier for people to adapt to than soy sauce for a dipping sauce due to being less salty.
But this is not to say that soy sauce doesn’t contain a variety in its taste that makes it perfect for home-cooking. Following, this difference in their taste is from a difference in their fermentation process.
While soy sauce is generally from roasted wheats and soy beans, coconut sauce is from coconut saps. And the fermentation process for soy sauce is way longer and perhaps ranging up to months.
Coconut Aminos VS Tamari
As an avid-sushi eater you might think about how it is different than Tamari. Although it really gives food a stronger and bolder flavor than soy sauce, coconut aminos are still miles from that strength in flavor.
Also authentic Tamari sauce originates from Japan and uses alcohol preservatives. Which might give some brand sauce a slight bit of a chemical aftertaste.
Another important thing you need to be aware of is the one big difference in ingredient. Since Tamari is more like Soy Sauce and uses soy-beans as the base.
Meanwhile the shelf life of coconut condiment is shorter and goes up to 1 year. On the other hand, Tamari sauce will last for as high as two years.
Coconut Aminos VS Liquid Aminos
First of all liquid aminos is a derivation that is made from protein and water. Hence there is the soy-based variety and the one we are talking about today: coconut aminos.
Moreover, liquid aminos is generally from processing soybeans with acidic chemicals as a replacement for natural fermentation methods.
Although the texture is very similar to that of soy sauce, liquid aminos are less sweet in taste and is actually richer in sodium than coconut condiment. Since one teaspoon already contains 320 mg, which 230 more mg than the coconut variety.
Although we have been talking about all the bad parts of liquid aminos. But they can be great for individuals that are on a vegan or vegetarian diet.
Since liquid aminos contain tons of amino acid compounds that will give their diet the essential amino acids which they lack from meat.
Difference to Coconut Oil
First of all, coconut oil and aminos are both part of coconut products. But they are vastly different in use, since the amino would be very salty as an oil alternative.
Further along, coconut oil is from mature coconut nuts. Meanwhile the amino is from coconut blossom nectar and sea salt.
Similarly they are both great products that help improve satiety and are useful for paleo diet. Also they are not made from added chemicals or processing.
How It is Used
Dietary Purposes
As for individuals on certain dietary restrictions, this coconut product is an easy fit. Since the condiment is very low-glycemic, gluten free, and way less sodium than soy sauce.
Besides it is also jam-packed with vitamins such as vitamin C, B, potassium, and amino acids that you need for muscle growth. And it also fits the paleo diet and has no GMOs nor MSG.
Along with being a wonderful seasoning for the Keto diet with only 5 calories per tablespoon and 90 mg of sodium which is 10x less than soy sauce.
While coconut aminos also provide healthy probiotic that will enhance the health of your gut. While not containing any wheat in the fermenting process that will affect individuals with celiac’s disease or sensitivity to gluten.
Mix With Wasabi
While many people don’t really like having wasabi in their food. It is a really common way of enjoying sushi by mixing wasabi with soy sauce. But now you can instead mix wasabi with coconut aminos.
Which when mingling the salty condiment with the fiery wasabi will add to the saltiness and extra complex depth to its texture.
Diarrhea Effect:
While I was researching this article, I found it strange that diarrhea would come up on google for a health paleo product. But further research prompts me to realize it is actually a common problem for many people.
Generally this could be due to stomach intolerance for the high fat content of coconuts. Which is due to a low level of certain digestive enzymes for absorbing fat.
Another common cause is the body’s inability to break the sugar in the coconut called fructose intolerance. So this not only means coconuts, but includes honey, apples, and others.
Besides allergies, another probable factor is that your body is not used to eating fermented foods. Hence if your body is not used to fermented foods like coconut amino, vinegar, kimchi. Therefore these individuals will need to make sure they adapt their body to it slowly.
Coconut Aminos Substitutes
Although coconut aminos is great for applying to your sushi or for dipping sashimi. Still it doesn’t have the deeper and stronger depth that some soy sauce contains
So some common substitutes for this condiment is with either Tamari or soy sauce. With Tamari being the sauce that has more of a balance and less salty for dipping. While sporting a thicker texture to the full umami flavor.
Meanwhile a good soy sauce will have an aromatic quality that will enhance the dish. Additionally being a great source of nutrients and antioxidants.
