On 8/8/2015 3:43 PM, dsi1 wrote:
> On 8/8/2015 9:24 AM, Japhy Ryder wrote:
>> On 8/8/2015 1:09 PM, dsi1 wrote:
>>> On Saturday, August 8, 2015 at 8:31:41 AM UTC-10, Japhy Ryder wrote:
>>>> On 8/8/2015 12:27 PM, 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!
>>>>>
>>>>
>>>> The other one I love to have on the side is dumpling sauce.
>>>
>>> We have a sauce that's used for goyza and mondu. Basically it's
>>> watered down shoyu and vinegar. It's great but mostly it's homemade
>>> ponzu.
>>
>> I'm in on all counts!
>>
>>
>>>> I'll sometimes use it to add some bounce to a velvet sauce dish, like
>>>> Moo Goo Gai Pan.
>>>
>>> I like that word, "bounce." Here's an article on shoyu in Hawaii.
>>>
>>> http://the.honoluluadvertiser.com/ar...l11ataste.html
>>>
>> My one quibble is with tamari - it just doesn't grab my pallet.
>>
>> But I am good with dousing food. That works most times.
>
> I'm afraid to try tamari. I think of it as a health food. That's nasty
> stuff in my book.


This is the same nagging suspicion I have too.

If I can't find it made by Asians it is not of interest to me.