Brooklyn1 wrote in rec.food.cooking:

> On Mon, 30 Jan 2012 03:48:24 GMT, "I'm back on the laptop"
> > wrote:
>
> >"cshenk" > wrote in
> > news > >
> >> I'm back on the laptop wrote in rec.food.cooking:
> >>
> >>> "cshenk" > wrote in news:ga-
> >>> :
> >>>
> >>>
> >>> > 1 part quality soy sauce (Datu Puti suggested, never kikkoman)
> >>>
> >>>
> >>> Why never Kikkoman?
> >>
> >> Cheap stuff with less flavor. Costs more than the actual good
> stuff. >> Kikkoman is a chemical brew and you can tell. They make
> alot of money >> selling it overseas.
> >
> > OK, spanks for that.
>
> Are you actually going to give credibility to someone who thinks
> "alot" is a word. Especially after saying the orientals make fun of
> it but thinks Kikkoman makes a lot of money selling something the
> orientals would lose face buying. Fact is Kikkoman has a huge modern
> plant Japan. If it was such an awful product it wouldn't be
> manufactured in the orient. I've tried many soy sauces over the years
> that I picked up at oriental markets, usually all printed in oriental
> symbols thinking they were authentic and the real deal... each and
> every one was terrible, tasted either like watered down saline
> solution or like extra salty pishwassser. I happen to like soy sauce
> and use more than the average round eye. I think Kikkoman is better
> than malt vinegar or Heinz on french fries but equal parts of all
> three is da bomb.
> http://kikkoman.com/qualityandsafety...on/index.shtml
> I also make a Kickass Kikkoman potato salad.

Dude, Kikkoman is the seller overseas due to hype. It's like Miller
Lite or Budwiser beer of the soy levels if you want a comparison to
American Beers. It's not a 'micro-brew'.

You probably believe folks in OZ think Fosters is a top of the line
brew too.

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