samarkand wrote:
>
> Is mushroom an ingredient for soy sauce?

Straw mushrooms, as a flavoring. Pearl River Bridge makes a well known
mushroom soy sauce.

>
> I'm baffled because I get the normal soy sauce for sushi, then the soy
> mixture for the tempura, and there's the soy mixture they laddle over
> tempura don, which is sweeter, and there's one Japanese meal I had in Sendai
> where the meals are served in small dishes, each with an accompanying soy
> sauce mixture for each dish. I thought they were all the same, though the
> proprietor said it's not.

Outside of raw fish and sushi, plain soy sauce is rarely served
alongside Japanese dishes. I infer from your comments in the previous
post that you are Chinese. If so, what are your thoughts on raw
seafood?

> Chinese rice is stinky? That's interesting.

Long grain rice in particular. Japanese simply can't abide it.

--crymad



>
> "crymad" > wrote in message
> ...
> >
> >
> > 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?
> > > >