On Thu, 30 Jan 2020 20:48:03 -0600,
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:

>>> > 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.
>>
>>https://www.amazon.com/photos/shared...9T_qBKl3J92A4o
>
>
>Lee kum kee is the best I have found. I use all of those products that
>I can find because they are gluten free

Lee kum kee is the best soy sauce.
Gluten is poison.
Wine is disgusting.

Good luck