On Thu, 30 Jan 2020 11:53:52 -0800 (PST), dsi1
> wrote:

>On Thursday, January 30, 2020 at 9:34:53 AM UTC-10, Bruce wrote:
>> On Thu, 30 Jan 2020 11:20:43 -0800 (PST), dsi1
>> > wrote:
>>
>> >On Thursday, January 30, 2020 at 8:57:11 AM UTC-10, Bruce wrote:
>>
>> >> 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.
>> >
>> >It really doesn't mean a whit. Of course, I'm talking about myself and not in an absolute sense. It seems to mean a lot to people that were not raised on soy sauce. For them, it is of upmost importance. Why is that?
>> >
>> >If soy sauce meant anything to you, you'd be able to give your opinion on the taste. As it goes, soy sauce is some kind of abstract notion to you. Take it from me, the Hawaiians and the Filipinos know about soy sauce.
>> >
>> >I can tell if a soy sauce has value to me within seconds of tasting it. There's no need for me to read what's in the sauce. Either I'll like the taste or I won't. I use that sauce for its ability to change the color of foods and for it's dark earthy taste. Nothing else matters.
>> >
>> >I totally understand where you're coming from. For some reason, you're not able to experience real life and instead have to read about it. My condolences.
>>
>> You're used to bad soy sauce with the odd carcinogen -probably since
>> childhood- so you love it. It's strange. I'd have thought the Japanese
>> influence would have led you to better brands. Anyway, enjoy!
>
>What carcinogen is that? Salt? Now you're just trolling.

About hydrolysed soy sauce:
"Additionally, this process produces some undesirable compounds that
are not present in naturally fermented soy sauce, including some
carcinogens."

And:
"In Japan, soy sauce that is brewed in a purely chemical process is
not considered soy sauce and cannot be labeled as such."
https://www.healthline.com/nutrition...ce-bad-for-you

>There are better brands and I do use them. I even have Kikkoman,
>but it's not my go to shoyu though. For people on the mainland and
>fureniers, I recommend Lee Kum Kee Premium Light Soy Sauce. It's a
>good general purpose sauce with a deep rich taste. It works great in
>Chinese dishes.
>
>https://www.amazon.com/Lee-Kum-Kee-P.../dp/B001FB6BA6

"Water, Salt, Soybean, Sugar, Wheat Flour, Sodium Benzoate Added as a
Preservative Disodium 5-Inosinate & Disodium 5-Guanylate as Flavor
Enhancers."

About sodium benzoate:
"A large concern over the use of sodium benzoate is its ability to
convert to benzene, a known carcinogen."
https://www.healthline.com/nutrition...nzoate#dangers

But research is ongoing.

All in all, I'd just buy a decent product.