On Thu, 30 Jan 2020 10:31:22 -0800 (PST), dsi1
> wrote:
>On Thursday, January 30, 2020 at 8:20:25 AM UTC-10, Bruce wrote:
>> On Thu, 30 Jan 2020 10:06:37 -0800 (PST), dsi1
>> > wrote:
>>
>> >On Thursday, January 30, 2020 at 1:09:52 AM UTC-10, Cindy Hamilton wrote:
>> >> On Wednesday, January 29, 2020 at 9:24:38 PM UTC-5, dsi1 wrote:
>> >> > 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.
>> >>
>> >> I've tasted both hydrolyzed and brewed soy sauce. Hydrolyzed tasted "bad".
>> >>
>> >> Cindy Hamilton
>> >
>> >This morning we had pork adobo with eggs. I used Lee Kum Kee mushroom dark soy sauce. I don't know if it's hydrolyzed soy sauce but it tasted great. If I was a pinoy, I'd probably use Silver Swan which is indeed a hydrolyzed sauce. I don't really care if it is or not - the sauce works great in certain applications. I think
yoose folks are being silly.
>>
>> Both Lee Kum Lee and Silver Swan are hydrolysed.
>
>And they taste great! OTOH, you might be wrong in your assessment - not that it matters a whit.
>https://www.amazon.com/Lee-Kum-Kee-M.../dp/B0001EJ4CK
Stating that the other person's opinion doesn't matter a whit is a
strangely hostile way to discuss something. But anyway, I see what you
mean:
"It is brewed according to the traditional and natural method which
gives a rich soy flavor and aroma that will delicately enhance the
taste of any dish. "
Could it be that none of these are legally defined and protected
terms? Because look at the ingredients:
"Soy sauce (water, salt, soybeans, wheat flour), caramel colors,
monosodium glutamate and disodium 5-inosinate and disodium
5-guanylate as flavor enhancers, sugar, xanthan gum, natural and
artificial mushroom flavor (natural flavoring, artificial flavoring,
salt, disodium 5'-inosinate and disodium 5'-guanylate as flavor
enhancers"
https://usa.lkk.com/en/products/mush...dark-soy-sauce
That's terrible. You won't find a worse soy sauce.