On Wed, 29 Jan 2020 19:31:05 -0800 (PST), dsi1
> wrote:

>On Wednesday, January 29, 2020 at 5:19:35 PM UTC-10, cshenk wrote:
>> 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:
>> > >
>> > > > On Wednesday, January 29, 2020 at 9:54:16 AM UTC-10, cshenk wrote:
>> > > >> wrote:
>> > > >>
>> > > >> > I would recommend you get tamari sauce. It is the same as soy
>> > > sauce, >> > made from the same soy beans, just less crap added to
>> > > it like wheat. >>
>> > > >> Actually it's not the same. Tamari is richer and less salty.
>> > > >>
>> > > >> A really GOOD soy is Datu Puti brand. Out of stock right now
>> > > but: >>
>> > > https://www.walmart.com/ip/Datu-Puti...lliter/8778841
>> > > 21? >> >> I get it locally at ethnic asian places, often in a 2
>> > > pack with a >> bottle of vinegar.
>> > > >
>> > > > 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.
>> >
>> > 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.
>>
>> Aloha shoyu is terrible and I have tasted it. It's incredibly weak and
>> wierdly sweet. The reason it doesn't sell outside Hawaii, is no one
>> likes it. The few who do, can add water and sugar to normal soy sauce
>> to get the same effect. Sorry, but that one Hawaii thing is a bust.
>
>We probably dig it because of the way we use it - on top of rice. Kikkoman or Yamasa might be a little too strong to use on rice.

Lol.