samarkand wrote:
>
> I hope you meant Chinese rice wine and not Chinese rice?

That too. Might as well add rice vinegar to the list, as long as we're
at it.

> Soy sauce doesn't
> stink heaven high, fish sauce does the job better. Soy sauce stinks
> terribly while fermenting, but the end product can make the food taste
> better. I'm not sure how many types of soy sauce Japanese have in their
> cuisine, I'm always baffled by the soy sauce for the sushi and the tempura
> and many others, but in Chinese cuisine, we have more than 4 types, and some
> soy sauce can be sweet instead of salty, so I wonder to which soy sauce the
> self-respecting Japanese considers stinky?

Light, dark, mushroom -- you name it. Mind you, these prejudices don't
reflect my own opinions. I'm merely portraying those of my Japanese
friends.

What exactly do you find so baffling about soy sauce for sushi? As for
tempura, soy makes up only one component of the standard dipping sauce.
Bonito/katsuo stock forms the base.

--crymad

>
> Samar
>
> "crymad" > wrote in message
> ...
> >
> >
> > cc wrote:
> > >
> > > "crymad" > wrote in message
> > >
> > > > I'd be interested to learn Kuri's impressions of Puerh drinking in
> > > > Japan. Not because I place greater faith in the good taste of the
> > > > Japanese when it comes to tea, but simply because I think non-Asians
> are
> > > > overly respectful and hesitant to voice criticism for fear of
> insulting
> > > > the mysterious East's rich cultural heritage.
> > >
> > > And you think you'll find many Japanese to voice criticism on
> > > holy-saint-Chinese-tea ? That's not their style.
> >
> > Oh, you give them too much credit. Any self-respecting Japanese knows
> > Chinese rice and soy sauce stinks to high heaven. Why should tea get
> > special treatment?
> >