Re: a tradition of soy sauce making

On Sat, 24 May 2025 18:04:27 +0000, Bruce wrote:

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.

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 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. I recently bought some extra speshial shoyu and tasted
it. It was okay. I can't say how I'm going to use it. It'll probably be
good with sushi or tofu.
https://www.amazon.com/dp/B004XX1NKQ