On Sunday, August 9, 2015 at 7:56:29 AM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > 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.
>
> Yup! It tastes sweet and sort of insipidly pallid compared to a true
> brew and sorry if that doesnt match what you'd hoped to hear. I'm not
> being mean, its just a developed taste to like it. Conversely you
> might not like a fuller sort.

I expect nothing less than your honest opinion. My point is that we like it and I'm fully aware that it tastes kind of weird. I don't recommend that anybody use Aloha Shoyu unless they were raised on the stuff. If they used Aloha on the table in restaurants on the mainland, people would probably be put off but I'd be as happy as a clam. Possibly they might use Aloha in L&L restaurants on the mainland.

People over here also like real shoyu too - Yamasa and of course, Kikkoman. I also like Pearl River Dark soy sauce although it's hard to find. I have to look in Chinese markets and if I'm lucky, there will be a dusty shelf in the back with a forgotten bottle. I use that only for cooking, there's no way I'd have that on the table.

>
> For those who have not tried Aloha Shoyu (hard to find outside Hawaii),
> it is a lighter colored, thinner 'soy sauce' with a sweet undertone.
> It's not terrible but if you were raised to a deeper colored thicker
> version, you might find it just doesnt work.
>
> Conversely recipes from Genuine Hawaiian cookery tend to use it (unless
> stated other brand) so be careful to reduce the soy you may be using if
> a more full flavored sort. Theirs has the advantage that it will not
> overwhelm if you actually dip a whole piece of meat in it then grill.
>
> One recipe from Hawaii that worked well for us and was Aloha shoyu
> specific. Roasted corn brushed all over with aloha. Rather nice!
>
> Carol
>
> --