On Tuesday, October 23, 2018 at 8:17:37 AM UTC-10, Cindy Hamilton wrote:
> 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

One should judge soy sauce using your senses, not by reading an ingredient list. Hydrolyzed shoyu was invented on this little rock after the war, when demand was high for the stuff and producing it the old way was not efficient/fast enough. Aloha shoyu is pretty much Hawaii's favorite shoyu, along with Kikkoman. The younger guys and chefs seem to like Yamasa - a relatively newcomer to the US.

https://www.youtube.com/watch?v=EPeI-EqHYow

On Tue, 23 Oct 2018 12:15:29 -0700 (PDT), dsi1 >
wrote:

>On Tuesday, October 23, 2018 at 8:17:37 AM UTC-10, Cindy Hamilton wrote:
>> 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
>
>One should judge soy sauce using your senses, not by reading an ingredient list. Hydrolyzed shoyu was invented on this little rock after the war, when demand was high for the stuff and producing it the old way was not efficient/fast enough. Aloha shoyu is pretty much Hawaii's favorite shoyu, along with Kikkoman. The younger guys and chefs seem to like Yamasa - a relatively newcomer to the US.
>
>https://www.youtube.com/watch?v=EPeI-EqHYow

Aloha, Kikkoman and Yamasa all seem to be made the natural way. Beware
of Chinese soy sauces.