Re: a tradition of soy sauce making

On Sat, 24 May 2025 22:38:46 +0000, dsi100@yahoo.com (dsi1) wrote:

On Sat, 24 May 2025 18:04:27 +0000, Bruce wrote:
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On Sat, 24 May 2025 17:36:53 +0000, dsi100@yahoo.com (dsi1) wrote:
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On Sat, 24 May 2025 16:51:38 +0000, Bruce wrote:
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On Sat, 24 May 2025 12:00:46 -0400, songbird <songbird@anthive.com>
wrote:
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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

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That's why Hawaiian soy sauce, Aloha brand, is such crap.

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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

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It's industrial crap, just the way you like it.

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You don't like Aloha Shoyu, you don't like "fish", you don't care for
"meat", you're oh so very speshial that it's amazing you can eat
anything at all.

I don't like crappy soy sauce. Good soy sauce is available at every
supermarket.

I also don't like crappy fish. Good fish is available at every
supermarket.

Why are Asians often such cheap people? Save a few cents by eating
crap, why? If you were dirt poor, you wouldn't eat out so much.

I don't know why you bitch so much about Aloha - you
don't even care about soy sauce. I got a bunch of soy sauces - Filipino,
Chinese, Korean, Japanese, Hawaiian. They each got their own function in
the foods I make.

Even the crap ones, that you probably prefer because your taste buds
are used to it.

PS: I have soy sauce almost every day. Real soy sauce, not a hurried
industrial concoction, like Aloha and most Chinese and Filipino soy
sauces.

--
Bruce
<https://i.postimg.cc/JhVjfHY8/trumputin.jpg>