On Tue, 23 Oct 2018 06:18:21 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, October 23, 2018 at 6:45:20 AM UTC-4, Brice wrote:
>> On Tue, 23 Oct 2018 03:28:46 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >Perhaps it has that smell to you. Not everybody agrees. Last night I had
>> >a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
>> >(Kikkoman), and 1 tablespoon of olive oil.
>>
>> Do you distinguish between chemically "fermented" soy sauce (using
>> hydrochloric acid) and naturally fermented soy sauce? Generally
>> speaking, Chinese soy sauce is chemical and Japanese is natural.
>
>I don't pay a ton of attention. I buy what tastes good to me, and
>is reasonably readily available. ("Reasonable" means "I can use my
>lunch hour to go to an Asian grocery that carries it, and still have
>time to eat lunch.")

That's what we always did. But once you know the difference, you might
become more picky. It's a very fundamental difference. Asian groceries
sell both types.