On 8/20/2013 2:35 PM, gtr wrote:
> When I make fish and steamed rice for dinner, I always make sure I have
> rice and a couple of ounces of fish left over.
>
> The next day I have the previous night's steamed rice, unrefrigerated,
> with the left over fish. I add same Japanese shake (furikake), maybe
> some snips of nori, or packaged thai fried onions (which inexplicably
> never loose their crunch) if I have some. It's a great lunch.
>
> I always add a little drizzle of soy sauce. The soy sauce I've been
> using for a while is yamasa. I ran out and I used some kikkoman. I
> really like the yamasa better; I'm surprised in the difference in taste.
>

Hawaii probably consumes more shoyu per capita than any state in the
union. Heck, we can get it at McDonalds. The most popular in the state
is probably Aloha shoyu. This is a hydrolyzed product using a process
developed by the company after WWII when they needed to make the stuff
fast. I think it's OK stuff.

I like Yamasa more than Kikkoman. My current favorite soy sauce is Lee
Kum Kee Premium Soy Sauce. It's a Chinese style sauce and has a darker,
deeper, taste. I love that stuff! The idea of using it on a plate of
soft tofu though, it horrifying. For that, I really need a Japanese soy
sauce.