Sujet : Re: a tradition of soy sauce making
De : Bruce (at) *nospam* invalid.invalid (Bruce)
Groupes : rec.food.cookingDate : 24. May 2025, 19:04:27
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <100t1nd$rgsr$1@dont-email.me>
References : 1 2 3
User-Agent : ForteAgent/8.00.32.1272
On Sat, 24 May 2025 17:36:53 +0000,
dsi100@yahoo.com (dsi1) wrote:
On Sat, 24 May 2025 16:51:38 +0000, Bruce wrote:
>
On Sat, 24 May 2025 12:00:46 -0400, songbird <songbird@anthive.com>
wrote:
>
https://www.theguardian.com/world/2025/may/21/without-time-there-is-no-flavour-a-south-korean-grand-master-on-the-art-of-the-perfect-soy-sauce
>
That's why Hawaiian soy sauce, Aloha brand, is such crap.
>
That's some bold words for someone that's never been near a bottle of
Aloha Shoyu. If I was making shoyu chicken, Aloha's mild, smooth, flavor
makes it the perfect choice. As it goes, you should be knowledgeable
enough to choose the right soy sauce for the job. God bless Aloha Shoyu.
>
https://www.youtube.com/watch?v=HTZik8W-Nu8
It's industrial crap, just the way you like it.
-- Bruce<https://i.postimg.cc/JhVjfHY8/trumputin.jpg>
a tradition of soy sauce making
Re: a tradition of soy sauce making