dsi1 wrote in rec.food.cooking:
> 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
> >
> > --
Grin, I've sed Kikkoman in a pinch. I really like Datu Puti brand best
of all. You may be able to find it there too. Pearl River dark isnt
bad either but Datu Puti suits us to a T.
Seriously, Aloha does a nifty job witht he corn on the cob though.
Roasted, you peel it back, dip or mist it then pull the wrapper back
about and roast it.
Carol
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