On Tuesday, November 20, 2018 at 9:13:49 AM UTC-10, Cindy Hamilton wrote:
> On Tuesday, November 20, 2018 at 1:24:08 PM UTC-5, Brice wrote:
> > On Tue, 20 Nov 2018 10:11:15 -0800 (PST), dsi1 <>
> > wrote:
> >
> > >On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> > >>
> > >> I am at a loss to understand why you have produce cheaper vinegar! A bottle
> > >> of Sarsen's vinegar.here costs around 70p which is a little more then half
> > >> of £1
> > >
> > >It depends on how one looks at things. Why would a company brew beer and let it further ferment to make malt vinegar when they could just buy industrial acetic acid from a chemical supplier, cut it down with water to 5% acidity, and add some flavor/coloring to it? Put in in a old timey bottle with a classy label and there you have it!
> >
> > This is a choice food producers often have. The
> > honest/traditional/slow way or the quick/nasty/cheap way. It's the
> > difference between Chinese soy sauce and Japanese soy sauce or between
> > real rosé wine and white wine mixed with 5% red.
>
> Don't forget he's from Hawaii. This is the most popular soy sauce
> the
>
> <https://www.samsclub.com/sams/aloha-shoyu-soy-sauce-1-gal/prod2030276.ip>
>
> Cindy Hamilton

Acid hydrolyzation in the production of shoyu was invented by Aloha after the war to fulfil the need for the stuff. I think it's pretty good shoyu but there's several that are just fine and dandy. If I'm going to make shoyu chicken, I'd use Aloha. My guess is that Yamasa is going to be the dominant shoyu in Hawaii in the near future.