On Thursday, January 30, 2020 at 4:48:07 PM UTC-10, 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.
> >
> >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
>
> --
>
> ____/~~~sine qua non~~~\____

I would check the labeling before buying a bottle since the they make a bunch of different soy sauces and I suspect that the ingredients are subject to change.