dsi1 wrote in rec.food.cooking:

> On 8/10/2015 1:45 PM, cshenk wrote:
> > 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 with the corn on the cob though.
> > Roasted, you peel it back, dip or mist it then pull the wrapper back
> > about and roast it.
> >
> > Carol
> >
>
> Boy that sounds kinda goofy - shoyu and corn. I guess I'll have to
> try it since you planted that seed in my brain pan.

LOL, it is goofy but good! Umami corn. It's not soaked in it, just
dipped (or rolled in a low flat pan/plate) then roast it. Flip it fast
through the aloha and cover then roast on the grill.

Carol

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