mushroom soy sauce
On Fri, 11 Dec 2020 11:06:12 -0500, songbird >
wrote:
> since the great soy sauce wars are in full kung fu mode
>here i thought i would write up what we bought the other
>day to try out.
>
> some years before i had picked up another bottle of
>mushroom soy sauce to try it out as i know Mom loves
>mushrooms. while it is always a risk that she won't try
>anything new, she actually did use it and liked it for
>cooking. a few weeks ago we ran out and she kept
>reminding me that we needed to get some more.
>
> this time i picked up a bottle of Healthy Boy Brand
>Mushroom Soy Sauce - Made in Tailand.
>
> i just tasted it and it's pretty good. not as dark
>as the kind we had before but to me i don't care about
>the color as much as the taste.
>
>
> the ingredient list states:
>
>"Naturally fermented from select soybeans and mushroom
>in the modern process."
>
>Ingredients :
>Water, Defatted Soybean, Wheat, Salt, Sugar, Mushroom
>extract,
>
>Flavor enhancers : Monosodium glutamate, Disodium-5
>Inosinate, Disodium 5 Guanylate,
>
>Preservative : Sodium Benzolate
>
>Natural Color : Caramel, Artificial Mushroom Flavor
>
> what a mess of a label, but anyways, i'm not all that
>keen on MSG but i'm sure i won't notice it in the
>quantities we use this stuff. since we normally don't
>add salt to much of what we cook i would notice MSG
>and soy sauce added to about anything unless it was
>used very sparingly.
>
> as a sippin' sauce it was good. haha, not sure i
>would want it on the rocks.
"Naturally fermented" must not be a legally protected term, because
this looks as natural as Donald Trump's hair.
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