On 8/8/2015 8:54 AM, cshenk wrote:
> notbob wrote in rec.food.cooking:
>
>> 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
>
> Smile, actually you see me use it in posted recipes all the time and
> the term. It's just japanese for soy sauce. More commonly heard in
> Japan (of course) and Hawaii because they are about 30% Japanese
> extract.
>
> What i did not like in Hawaii was the local shoyu called Aloha. Oddly
> sweet with less flavor. Preferred brand is a thicker Datu Puti.
>
> Carol
>

Aloha probably tastes weird to people not raised on the stuff. Oddly
enough, it's Hawaii's favorite shoyu. As an added bonus, it's fairly cheap!

It was Aloha that invented hydrolyzed shoyu product after the war
because we needed a lot of shoyu and we wanted it yesterday. And the
rest is history.