"Jean B." > wrote in message
...
> Dimitri wrote:
>>
>> "Jean B." > wrote in message
>> ...
>>> I just found the Datu Puti, which someone here highly recommended and
>>> would like an easy way to compare the various soy sauces I have here.
>>> Obviously, I am not just going to sample them as it, and I don't think I
>>> want to make some dish numerous times--or even split up, say some
>>> chicken, and try mini batches of marinade.
>>> --
>>> Jean B.
>>
>> Because of the strength of Soy I would think a measured amount of a
>> neutral food - such as cooked white rice, and a measured amount of soy
>> would do the trick.
>>
>> Dimitri
>
> Three votes for the rice route. Thanks.
>
> --
> Jean B.

BTW the Japanese would disagree with me wholeheartedly. Almost every
Japanese I know says they can taste the differences in the same variety of
rice grown in different parts of the world/country. As example several say
they can recognize the taste of California grown short grain rice.

I ain't that good.

Dimitri