On Tuesday, October 23, 2018 at 1:50:19 PM UTC-4, Brice wrote:
> 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.

I find I prefer the taste of Japanese soy, I appear to be sufficiently
picky. I just haven't really thought about it.

I grew up on this:

<https://www.fooducate.com/app#!page=product&id=9DFFA260-E10B-11DF-A102-FEFD45A4D471>

Although I have no idea if it was like that 50 years ago.

Cindy Hamilton