On Sat, 8 Aug 2015 11:27:11 -0700 (PDT), dsi1 >
wrote:
>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! 
I use Accent (msg) with most dishes instead of salt, a pinch of Accent
enhances flavor better than a heaping tsp of salt. This morning I
sliced the major meat from a roast pork loin bone and am making stock,
sliced pork made a couple nice sandwiches for lunch; 4 qt pot, meaty
roast pork bone, two big carrots, 2 large celery ribs, 1 medium onion,
3 big garlic cloves, freshly ground white/black pepper, a little dried
dill n'parsley, a thumb size piece of ginger. Haven't decided yet on
what to do with the stock but it tastes very good... it's still
simmering, that tiny cluster of bubbles is as heated as it gets. Later
I'll eat all those veggies and all the meat I pick off the bones:
http://i59.tinypic.com/34dh5c3.jpg