On Saturday, August 8, 2015 at 7:13:42 AM UTC-10, Japhy Ryder wrote:
> On 8/8/2015 2:29 AM, dsi1 wrote:
> > On Friday, August 7, 2015 at 4:40:59 PM UTC-10, Japhy Ryder wrote:
> >> On 8/7/2015 2:35 PM, dsi1 wrote:
> >>> On 8/7/2015 10:22 AM, notbob wrote:
> >>>> On 2015-08-07, dsi1 > wrote:
> >>>>
> >>>>> You're the one that brings up the idea that umami is not real.
> >>>>
> >>>> Actually, I brought up the idea that the term "umami" may be
> >>>> unnecessary and was asking for opinions.
> >>>>
> >>>>> I think that for most Americans, umami is not real.
> >>>>
> >>>> I think it's only the term "umami" that is unreal for Americans,
> >>>> despite the fact we've been eating it for decades. Kinda like the
> >>>> term "shoyu", which I've never heard from anyone, but yerself, my
> >>>> entire life. I've heard of "umami" (though I spelled it wrong), but
> >>>> never "shoyu", depite enjoying my first soy sauce over 60 yrs ago.
> >>>>
> >>>> nb
> >>>>
> >>>
> >>> When I was growing up, calling shoyu "soy sauce" was considered to be
> >>> putting on airs and talking like a haole. These days, the young folks
> >>> have no problem with "soy sauce." Mostly, old Hawaiians and the Japanese
> >>> call soy sauce "shoyu."
> >>
> >>
> >> The favorite here is Ponzu sauce, hard to beat citrus with soy.
> >
> > I like it too. It's great for folks that find regular shoyu to be too salty. It's what "lite" shoyu should be but isn't.
> >
> Yeah, that resonates for sure.
>
> And it works on most anything, so versatile is the byword.

That it is!