On Wednesday, January 29, 2020 at 4:03:44 PM UTC-10, Bruce wrote:
> On Wed, 29 Jan 2020 17:56:15 -0800 (PST), dsi1
> > wrote:
>
> >On Wednesday, January 29, 2020 at 11:17:42 AM UTC-10, Bruce wrote:
> >> On Wed, 29 Jan 2020 12:14:50 -0800 (PST), dsi1
> >> > wrote:
> >>
> >> >I got some Korean made soy sauce from the Korean mart. I got the middle price sauce of a certain brand. I've never tasted Korean soy sauce. It tasted great i.e., it tasted like Aloha shoyu.
> >>
> >> Aloha shoyu is one of the bad soy sauces. It's not naturally brewed.
> >> It's a chemical concoction and contains sodium benzoate. Avoid.
> >
> >What makes a hydrolyzed soy sauce bad? Nothing except that people
> >think that it is. Some people that never tasted Aloha said it was a
> >bad thing and other people who never tasted it believed them. If it
> >was a bad shoyu, I wouldn't use the stuff.
>
> Yes, you would. You'll eat anything, because you never know when the
> Big Hawaiian Famine comes! During a famine, I'd use Aloha shoyu too.
> Fortunately though, we have a choice in the US and Australia.
>
> >My guess is that soy sauce is an unimportant condiment in your life. We're experts on soy sauce. I see no reason to put my faith on clueless amateurs.
>
> Don't take it from me. Google is your oyster

In other words, you don't know why Aloha shoyu is "bad." It's probably a good idea to ignore people that don't know enough about a table condiment to render an informed decision.

The people on this rock love the stuff because we like to pour it on rice. We get to actually taste the shoyu on a neutral medium. It's a very smooth and not too salty, umami sensation. Tasting shoyu on rice like that is a good way to sample soy sauces. OTOH, the last few times in restaurants, we've noticed that the shoyu seems watered down. It's a mystery.