it turned out well. Very tasty. My chicken breasts were smaller the ones
in the recipe. The two bigger ones were really good but the smaller one was
a bit overcooked. No surprise really

https://s22.postimg.cc/76lw0mnep/chicken.jpg

--
http//www.helpforheroes.org.uk

"Ophelia" > wrote in message
...
>
> it turned out well. Very tasty. My chicken breasts were smaller the ones
> in the recipe. The two bigger ones were really good but the smaller one
> was
> a bit overcooked. No surprise really
>
> https://s22.postimg.cc/76lw0mnep/chicken.jpg

Those look really tasty!

Cheri

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
> it turned out well. Very tasty. My chicken breasts were smaller the ones
> in the recipe. The two bigger ones were really good but the smaller one
> was
> a bit overcooked. No surprise really
>
> https://s22.postimg.cc/76lw0mnep/chicken.jpg

Those look really tasty!

Cheri

==

They were, thanks. We love those flavours

On Sun, 22 Jul 2018 18:49:52 +0100, "Ophelia" >
wrote:

>
>it turned out well. Very tasty. My chicken breasts were smaller the ones
>in the recipe. The two bigger ones were really good but the smaller one was
>a bit overcooked. No surprise really
>
>https://s22.postimg.cc/76lw0mnep/chicken.jpg

I'll eat that! Looks scrumptious!
Janet US

"U.S. Janet B." wrote in message
...

On Sun, 22 Jul 2018 18:49:52 +0100, "Ophelia" >
wrote:

>
>it turned out well. Very tasty. My chicken breasts were smaller the ones
>in the recipe. The two bigger ones were really good but the smaller one
>was
>a bit overcooked. No surprise really
>
>https://s22.postimg.cc/76lw0mnep/chicken.jpg

I'll eat that! Looks scrumptious!
Janet US

==

We did! It was! lol thanks

On Sunday, July 22, 2018 at 7:50:00 AM UTC-10, Ophelia wrote:
> it turned out well. Very tasty. My chicken breasts were smaller the ones
> in the recipe. The two bigger ones were really good but the smaller one was
> a bit overcooked. No surprise really
>
> https://s22.postimg.cc/76lw0mnep/chicken.jpg
>
> --
> http//www.helpforheroes.org.uk

I knew that you would like it. What was the brand of the soy sauce you used? I'm interested in what's available in the UK. Thanks.

"dsi1" wrote in message
...

On Sunday, July 22, 2018 at 7:50:00 AM UTC-10, Ophelia wrote:
> it turned out well. Very tasty. My chicken breasts were smaller the ones
> in the recipe. The two bigger ones were really good but the smaller one
> was
> a bit overcooked. No surprise really
>
> https://s22.postimg.cc/76lw0mnep/chicken.jpg
>
> --
> http//www.helpforheroes.org.uk

I knew that you would like it. What was the brand of the soy sauce you used?
I'm interested in what's available in the UK. Thanks.

==

I think I used Blue Dragon but I do have Kikkoman too. I don't really
discriminate Whichever is handiest)

Not sure what else there is. I will look next time I am shopping if you
like?

Are there big differences?

On 7/22/2018 3:30 PM, Ophelia wrote:
>
>
> "dsi1"Â* wrote in message
> ...
>
> On Sunday, July 22, 2018 at 7:50:00 AM UTC-10, Ophelia wrote:
>> it turned out well.Â* Very tasty.Â* My chicken breasts were smaller the
>> ones
>> in the recipe.Â* The two bigger ones were really good but the smaller
>> one was
>> a bit overcooked.Â* No surprise really
>>
>> https://s22.postimg.cc/76lw0mnep/chicken.jpg
>>
>> --
>> http//www.helpforheroes.org.uk
>
> I knew that you would like it. What was the brand of the soy sauce you
> used? I'm interested in what's available in the UK. Thanks.
>
> ==
>
> I think I used Blue Dragon but I do have Kikkoman too.Â* I don't really
> discriminateÂ* Whichever is handiest)
>
> Not sure what else there is.Â* I will look next time I am shopping if you
> like?
>
> Are there big differences?

There are differences. We like Silver Swan. Kikkoman is last on the
list. If you have an Asian store they will have other brands.

"Ed Pawlowski" wrote in message ...

On 7/22/2018 3:30 PM, Ophelia wrote:
>
>
> "dsi1" wrote in message
> ...
>
> On Sunday, July 22, 2018 at 7:50:00 AM UTC-10, Ophelia wrote:
>> it turned out well. Very tasty. My chicken breasts were smaller the
>> ones
>> in the recipe. The two bigger ones were really good but the smaller
>> one was
>> a bit overcooked. No surprise really
>>
>> https://s22.postimg.cc/76lw0mnep/chicken.jpg
>>
>> --
>> http//www.helpforheroes.org.uk
>
> I knew that you would like it. What was the brand of the soy sauce you
> used? I'm interested in what's available in the UK. Thanks.
>
> ==
>
> I think I used Blue Dragon but I do have Kikkoman too. I don't really
> discriminate Whichever is handiest)
>
> Not sure what else there is. I will look next time I am shopping if you
> like?
>
> Are there big differences?

There are differences. We like Silver Swan. Kikkoman is last on the
list. If you have an Asian store they will have other brands.

==

I don't know of one around here but if I do see one, I will look, thanks.

On 7/22/2018 2:15 PM, Ophelia wrote:

> I don't know of one around here but if I do see one, I will look, thanks.

Silver Swan soy is made in the Philippines. Pearl River Bridge is made
in mainland China (PRC). Kimlan soy sauce is made in Taiwan.

My choice of soy sauces is Kimlan, as it was for my Japanese
acquaintances, who owned a Japanese resto. No doubt there are many
others.

nb

On Sunday, July 22, 2018 at 9:30:55 AM UTC-10, Ophelia wrote:
>
> I think I used Blue Dragon but I do have Kikkoman too. I don't really
> discriminate Whichever is handiest)
>
> Not sure what else there is. I will look next time I am shopping if you
> like?
>
> Are there big differences?

There are big differences but I can't recommend anything for you. Mostly it depends on what you want at the time. The locals love Aloha shoyu although I think most of the world would pass on it. We like to pour it on stuff like rice and eggs so a lighter, less intense, taste is prefered.

Mostly, I use what's around. What I don't mix up is light and dark soy sauce. The dark stuff is for cooking only, mostly for a deep, rich, color. For poaching chicken, I'd use a mix of light and dark soy sauce. It works great for a whole chicken.

On Sun, 22 Jul 2018 14:19:10 -0700 (PDT), dsi1 >
wrote:

>On Sunday, July 22, 2018 at 9:30:55 AM UTC-10, Ophelia wrote:
>>
>> I think I used Blue Dragon but I do have Kikkoman too. I don't really
>> discriminate Whichever is handiest)
>>
>> Not sure what else there is. I will look next time I am shopping if you
>> like?
>>
>> Are there big differences?
>
>There are big differences but I can't recommend anything for you. Mostly it depends on what you want at the time. The locals love Aloha shoyu although I think most of the world would pass on it. We like to pour it on stuff like rice and eggs so a lighter, less intense, taste is prefered.
>
>Mostly, I use what's around. What I don't mix up is light and dark soy sauce.

Ok, don't mix them.

>The dark stuff is for cooking only, mostly for a deep, rich, color. For poaching chicken, I'd use a mix of light and dark soy sauce.

Ok, do mix them. Wut?

Ed Pawlowski wrote:

> On 7/22/2018 3:30 PM, Ophelia wrote:
> >
> >
> > "dsi1"Â* wrote in message
> > ...
> >
> > On Sunday, July 22, 2018 at 7:50:00 AM UTC-10, Ophelia wrote:
> > > it turned out well.Â* Very tasty.Â* My chicken breasts were smaller
> > > the ones in the recipe.Â* The two bigger ones were really good
> > > but the smaller one was a bit overcooked.Â* No surprise really
> > >
> > > https://s22.postimg.cc/76lw0mnep/chicken.jpg
> > >
> > > -- http//www.helpforheroes.org.uk
> >
> > I knew that you would like it. What was the brand of the soy sauce
> > you used? I'm interested in what's available in the UK. Thanks.
> >
> > ==
> >
> > I think I used Blue Dragon but I do have Kikkoman too.Â* I don't
> > really discriminateÂ* Whichever is handiest)
> >
> > Not sure what else there is.Â* I will look next time I am shopping
> > if you like?
> >
> > Are there big differences?
>
> There are differences. We like Silver Swan. Kikkoman is last on the
> list. If you have an Asian store they will have other brands.

Yes, there are differences. I like Datu Puti. Kikkoman is a chemical
brew. Datu Puti is a true brew.

notbob wrote:

> On 7/22/2018 2:15 PM, Ophelia wrote:
>
> > I don't know of one around here but if I do see one, I will look,
> > thanks.
>
> Silver Swan soy is made in the Philippines. Pearl River Bridge is
> made in mainland China (PRC). Kimlan soy sauce is made in Taiwan.
>
> My choice of soy sauces is Kimlan, as it was for my Japanese
> acquaintances, who owned a Japanese resto. No doubt there are many
> others.
>
> nb

I have some Kimlan here. I like it too. While not the 'sweet' of
Aloha shoyu, it is nicely a bit thick, slightly sweet and has something
else I can't decribe going on.

Ed Pawlowski wrote:
> On 7/22/2018 3:30 PM, Ophelia wrote:
>>
>>
>> "dsi1" wrote in message
>> ...
>>
>> On Sunday, July 22, 2018 at 7:50:00 AM UTC-10, Ophelia wrote:
>>> it turned out well. Very tasty. My chicken breasts were smaller the
>>> ones
>>> in the recipe. The two bigger ones were really good but the smaller
>>> one was
>>> a bit overcooked. No surprise really
>>>
>>> https://s22.postimg.cc/76lw0mnep/chicken.jpg
>>>
>>> --
>>> http//www.helpforheroes.org.uk
>>
>> I knew that you would like it. What was the brand of the soy sauce you
>> used? I'm interested in what's available in the UK. Thanks.
>>
>> ==
>>
>> I think I used Blue Dragon but I do have Kikkoman too. I don't really
>> discriminate Whichever is handiest)
>>
>> Not sure what else there is. I will look next time I am shopping if
>> you like?
>>
>> Are there big differences?
>
> There are differences. We like Silver Swan. Kikkoman is last on the
> list. If you have an Asian store they will have other brands.

Always buy the most expensive stuff you can find.

Even if you can't tell the difference, you'll have the bragging rights.
And your guests with very sophisticated palates will appreciate it.

If buying wine, never settle for something less than $500 per bottle.

Kikkoman is for the homeless in the US.

Wayne Boatwright wrote:
> On Sun 22 Jul 2018 01:51:06p, notbob told us...
>
>> On 7/22/2018 2:15 PM, Ophelia wrote:
>>
>>> I don't know of one around here but if I do see one, I will look,
>>> thanks.
>>
>> Silver Swan soy is made in the Philippines. Pearl River Bridge is
>> made in mainland China (PRC). Kimlan soy sauce is made in Taiwan.
>>
>> My choice of soy sauces is Kimlan, as it was for my Japanese
>> acquaintances, who owned a Japanese resto. No doubt there are
>> many others.
>>
>> nb
>>
>>
>>
>
> Funny, no one mentioned La Choy. :-)
>

La choy is OK. But if you are a soy snob, you wouldn't want to even try it.

On Sunday, July 22, 2018 at 7:24:49 PM UTC-5, Hank Rogers wrote:
> Ed Pawlowski wrote:
> > On 7/22/2018 3:30 PM, Ophelia wrote:
> >>
> >>
> >> "dsi1" wrote in message
> >> ...
> >>
> >> On Sunday, July 22, 2018 at 7:50:00 AM UTC-10, Ophelia wrote:
> >>> it turned out well. Very tasty. My chicken breasts were smaller the
> >>> ones
> >>> in the recipe. The two bigger ones were really good but the smaller
> >>> one was
> >>> a bit overcooked. No surprise really
> >>>
> >>> https://s22.postimg.cc/76lw0mnep/chicken.jpg
> >>>
> >>> --
> >>> http//www.helpforheroes.org.uk
> >>
> >> I knew that you would like it. What was the brand of the soy sauce you
> >> used? I'm interested in what's available in the UK. Thanks.
> >>
> >> ==
> >>
> >> I think I used Blue Dragon but I do have Kikkoman too. I don't really
> >> discriminate Whichever is handiest)
> >>
> >> Not sure what else there is. I will look next time I am shopping if
> >> you like?
> >>
> >> Are there big differences?
> >
> > There are differences. We like Silver Swan. Kikkoman is last on the
> > list. If you have an Asian store they will have other brands.
>
> Always buy the most expensive stuff you can find.
>
> Even if you can't tell the difference, you'll have the bragging rights.
> And your guests with very sophisticated palates will appreciate it.
>
> If buying wine, never settle for something less than $500 per bottle.
>
> Kikkoman is for the homeless in the US.

Kikkoman is brown liquid salt!

John Kuthe...

On 7/22/2018 8:12 PM, John Kuthe wrote:

> Kikkoman is brown liquid salt!

Usta be all kindsa Kikkoman soy sauces. Traditional, fake, wheat, etc,
some good, some bad.

One of the best bottles of soy I've ever experienced was a partially
dehydrated bottle of Kikkoman "Naturally brewed" wheat-based soy sauce.
I usta buy Kikkoman a lot when I was younger. Now, I never buy it, cuz
too often, all that is available is fake (made from
Acid-hydrolyzed-soy-protein).


La-Choy? That stuff doesn't even qualify as real food!

Plus, that name is no longer even on cans of Mein gon, a style of a type
of Chinese-American chow mein once labeled La-Choy. My late mom loved
the stuff. Canned gravy, canned bean-sprouts, canned crispy noodles.
It's totally hideous!

nb

On Sunday, July 22, 2018 at 11:58:09 AM UTC-10, cshenk wrote:
>
> Yes, there are differences. I like Datu Puti. Kikkoman is a chemical
> brew. Datu Puti is a true brew.

Which product is that? I've never seen a hydrolyzed shoyu from Kikkoman. Aloha was the creator of hydrolyzed shoyu and that's the way we like it but as far as I know, Kikkoman has always been naturally brewed. I don't believe that Datu Puti is brewed.

Ophelia wrote:
>
> it turned out well. Very tasty. My chicken breasts were smaller the ones
> in the recipe. The two bigger ones were really good but the smaller one was
> a bit overcooked. No surprise really
>
> https://s22.postimg.cc/76lw0mnep/chicken.jpg

Nice color - looks delicious.
Now it's my turn. :-D

On Mon, 23 Jul 2018 05:41:24 -0400, Gary > wrote:

>Ophelia wrote:
>>
>> it turned out well. Very tasty. My chicken breasts were smaller the ones
>> in the recipe. The two bigger ones were really good but the smaller one was
>> a bit overcooked. No surprise really
>>
>> https://s22.postimg.cc/76lw0mnep/chicken.jpg
>
>Nice color - looks delicious.
>Now it's my turn. :-D

Can you try to zoom in a bit more?

"notbob" wrote in message ...

On 7/22/2018 2:15 PM, Ophelia wrote:

> I don't know of one around here but if I do see one, I will look, thanks.

Silver Swan soy is made in the Philippines. Pearl River Bridge is made
in mainland China (PRC). Kimlan soy sauce is made in Taiwan.

My choice of soy sauces is Kimlan, as it was for my Japanese
acquaintances, who owned a Japanese resto. No doubt there are many
others.

nb
==

Thanks I have started a list and will add those)

I don't have much hope in finding a lot of those recommended but I will have
my list

"dsi1" wrote in message
...

On Sunday, July 22, 2018 at 9:30:55 AM UTC-10, Ophelia wrote:
>
> I think I used Blue Dragon but I do have Kikkoman too. I don't really
> discriminate Whichever is handiest)
>
> Not sure what else there is. I will look next time I am shopping if you
> like?
>
> Are there big differences?

There are big differences but I can't recommend anything for you. Mostly it
depends on what you want at the time. The locals love Aloha shoyu although I
think most of the world would pass on it. We like to pour it on stuff like
rice and eggs so a lighter, less intense, taste is prefered.

Mostly, I use what's around. What I don't mix up is light and dark soy
sauce. The dark stuff is for cooking only, mostly for a deep, rich, color.
For poaching chicken, I'd use a mix of light and dark soy sauce. It works
great for a whole chicken.

==

Ahh now that is useful info! I have both dark and light and use whatever is
nearest!

Noted, thanks)

"Hank Rogers" wrote in message news
Ed Pawlowski wrote:
> On 7/22/2018 3:30 PM, Ophelia wrote:
>>
>>
>> "dsi1" wrote in message
>> ...
>>
>> On Sunday, July 22, 2018 at 7:50:00 AM UTC-10, Ophelia wrote:
>>> it turned out well. Very tasty. My chicken breasts were smaller the
>>> ones
>>> in the recipe. The two bigger ones were really good but the smaller
>>> one was
>>> a bit overcooked. No surprise really
>>>
>>> https://s22.postimg.cc/76lw0mnep/chicken.jpg
>>>
>>> --
>>> http//www.helpforheroes.org.uk
>>
>> I knew that you would like it. What was the brand of the soy sauce you
>> used? I'm interested in what's available in the UK. Thanks.
>>
>> ==
>>
>> I think I used Blue Dragon but I do have Kikkoman too. I don't really
>> discriminate Whichever is handiest)
>>
>> Not sure what else there is. I will look next time I am shopping if
>> you like?
>>
>> Are there big differences?
>
> There are differences. We like Silver Swan. Kikkoman is last on the
> list. If you have an Asian store they will have other brands.

Always buy the most expensive stuff you can find.

Even if you can't tell the difference, you'll have the bragging rights.
And your guests with very sophisticated palates will appreciate it.

If buying wine, never settle for something less than $500 per bottle.

Kikkoman is for the homeless in the US.

==

LOL no point in bragging rights here. Nobody I know has any idea about
soy))

Heck but I am learning)

"Gary" wrote in message ...

Ophelia wrote:
>
> it turned out well. Very tasty. My chicken breasts were smaller the ones
> in the recipe. The two bigger ones were really good but the smaller one
> was
> a bit overcooked. No surprise really
>
> https://s22.postimg.cc/76lw0mnep/chicken.jpg

Nice color - looks delicious.
Now it's my turn. :-D
====

Thanks I can't wait to see yours too)

On 7/23/2018 9:14 AM, Ophelia wrote:

> Nobody I know has any idea about
> soy))
>
> Heck but I am learning)


https://en.wikipedia.org/wiki/Soy_sauce

I know I post a lotta Wikipedia links and a lotta folks post jokes about
the accuracy of Wiki, but I've researched the site and it's as accurate
as most any other encyclopedia offering.

Plus, if you disagree, you can edit Wikipedia to yer own liking. Try
that with Encyclopædia Britannica or World Book Encyclopaedia.

nb

On Monday, July 23, 2018 at 5:15:58 AM UTC-10, Ophelia wrote:
>
> Ahh now that is useful info! I have both dark and light and use whatever is
> nearest!
>
> Noted, thanks)

If you're cooking a Japanese dish, you typically won't use any Chinese dark soy sauce. The Chinese use a mix of light and dark in a specific way to achieve the results they want. Using dark and light soy sauce this way is an important technique in Chinese style cooking. It is not well known in the West.

"notbob" wrote in message ...

On 7/23/2018 9:14 AM, Ophelia wrote:

> Nobody I know has any idea about soy))
>
> Heck but I am learning)


https://en.wikipedia.org/wiki/Soy_sauce

I know I post a lotta Wikipedia links and a lotta folks post jokes about
the accuracy of Wiki, but I've researched the site and it's as accurate
as most any other encyclopedia offering.

Plus, if you disagree, you can edit Wikipedia to yer own liking. Try
that with Encyclopædia Britannica or World Book Encyclopaedia.

nb

==

Thanks very much, nb

"dsi1" wrote in message
...

On Monday, July 23, 2018 at 5:15:58 AM UTC-10, Ophelia wrote:
>
> Ahh now that is useful info! I have both dark and light and use whatever
> is
> nearest!
>
> Noted, thanks)

If you're cooking a Japanese dish, you typically won't use any Chinese dark
soy sauce. The Chinese use a mix of light and dark in a specific way to
achieve the results they want. Using dark and light soy sauce this way is an
important technique in Chinese style cooking. It is not well known in the
West.

==

Oh dear ... I have both but use any that comes to hand. I can see I need to
educated

Ophelia wrote:
>
> "Hank Rogers" wrote in message news
> > There are differences. We like Silver Swan. Kikkoman is last on the
> > list. If you have an Asian store they will have other brands.
> Kikkoman is for the homeless in the US.
>
> ==
>
> LOL no point in bragging rights here. Nobody I know has any idea about
> soy))
>
> Heck but I am learning)

I have simple tastes. I've had many brands of soy....all the same
to me unless you did a side-side taste test.
Right here at home now I have Essential Everyday Soy Sauce. The
generic kind. Boy the soy-snobs will laugh at that. It tastes
good though and it works fine. Each to their own, etc.

"Gary" wrote in message ...

Ophelia wrote:
>
> "Hank Rogers" wrote in message news
> > There are differences. We like Silver Swan. Kikkoman is last on the
> > list. If you have an Asian store they will have other brands.
> Kikkoman is for the homeless in the US.
>
> ==
>
> LOL no point in bragging rights here. Nobody I know has any idea about
> soy))
>
> Heck but I am learning)

I have simple tastes. I've had many brands of soy....all the same
to me unless you did a side-side taste test.
Right here at home now I have Essential Everyday Soy Sauce. The
generic kind. Boy the soy-snobs will laugh at that. It tastes
good though and it works fine. Each to their own, etc.

===

I am with you! I am learning to use soy but what brand?? I use what I
have to hand and we are enjoying it.

I guess I will learn, hopefully from posters here

notbob wrote:
> On 7/23/2018 9:14 AM, Ophelia wrote:
>
>> Nobody I know has any idea about soy))
>>
>> Heck but I am learning)
>
>
> https://en.wikipedia.org/wiki/Soy_sauce
>
> I know I post a lotta Wikipedia links and a lotta folks post jokes about
> the accuracy of Wiki, but I've researched the site and it's as accurate
> as most any other encyclopedia offering.
>
> Plus, if you disagree, you can edit Wikipedia to yer own liking. Try
> that with Encyclopædia Britannica or World Book Encyclopaedia.
>
> nb

Well, I always wait for Popeye to weigh in on the issue. If popeye sez
it's so, then great. If Popeye sez its bogus and launches into a long
bitter brooklyn rant, peppered with wild sex stories, then I know to
disbelieve.

It's like the bible ... yoose just have to believe in Popeye.

AMEN

Gary wrote:
> Ophelia wrote:
>>
>> "Hank Rogers" wrote in message news
>>> There are differences. We like Silver Swan. Kikkoman is last on the
>>> list. If you have an Asian store they will have other brands.
>> Kikkoman is for the homeless in the US.
>>
>> ==
>>
>> LOL no point in bragging rights here. Nobody I know has any idea about
>> soy))
>>
>> Heck but I am learning)
>
> I have simple tastes. I've had many brands of soy....all the same
> to me unless you did a side-side taste test.
> Right here at home now I have Essential Everyday Soy Sauce. The
> generic kind. Boy the soy-snobs will laugh at that. It tastes
> good though and it works fine. Each to their own, etc.
>

Exactly! The less expensive soy sauce is fine. If you have such a
refined and discriminating palate that you find more expensive sauces
better, then by all means ...BUY IT!.

Same with wine. If a $10 bottle tastes bad, but a $3000 bottle hits the
spot ... go for it! You have a very refined palate

notbob wrote:
> On 7/23/2018 9:14 AM, Ophelia wrote:
>
>> Nobody I know has any idea about soy))
>>
>> Heck but I am learning)
>
>
> https://en.wikipedia.org/wiki/Soy_sauce
>
> I know I post a lotta Wikipedia links and a lotta folks post jokes about
> the accuracy of Wiki, but I've researched the site and it's as accurate
> as most any other encyclopedia offering.
>
> Plus, if you disagree, you can edit Wikipedia to yer own liking. Try
> that with Encyclopædia Britannica or World Book Encyclopaedia.
>
> nb

Thanks) Interesting Btw I found another make today 'Amoy'.

On 7/24/2018 8:32 AM, Ophelia wrote:
>
>
>
>
> notbob wrote:

> Thanks)Â* InterestingÂ* Btw I found another make today 'Amoy'.

Never heard of it. That's not to say it isn't great.

I founnd organic Kimlan, but it's from a vendor in Canada. I've tried
organic Eden brand soy, It even claims to have zero BPA in their
bottle/can linings.

nb

"notbob" wrote in message ...

On 7/24/2018 8:32 AM, Ophelia wrote:
>
>
>
>
> notbob wrote:

> Thanks) Interesting Btw I found another make today 'Amoy'.

Never heard of it. That's not to say it isn't great.

I founnd organic Kimlan, but it's from a vendor in Canada. I've tried
organic Eden brand soy, It even claims to have zero BPA in their
bottle/can linings.

nb

==

I suppose we will nearly always have different makes for similar things.
Pity though because I could have learned a lot

On 7/24/2018 11:58 AM, Ophelia wrote:

> I suppose we will nearly always have different makes for similar things.
> Pity though because I could have learned a lot


Much like this newsgroup, it's worldwide. You can find anything on the
web. I now know about Amoy:

https://en.wikipedia.org/wiki/Amoy_Food

......and where I can buy it. Jes gotta remember to look at my sources.
I was at Safeway and WW. today, and still didn't think of soy sauce. 8|

nb

"notbob" wrote in message ...

On 7/24/2018 11:58 AM, Ophelia wrote:

> I suppose we will nearly always have different makes for similar things.
> Pity though because I could have learned a lot


Much like this newsgroup, it's worldwide. You can find anything on the
web. I now know about Amoy:

https://en.wikipedia.org/wiki/Amoy_Food

......and where I can buy it. Jes gotta remember to look at my sources.
I was at Safeway and WW. today, and still didn't think of soy sauce. 8|

nb

==

You will when you need some Have you seen 'Blue Dragon' we like that
one, (but then we like them all), and that is the one I've been using mostly
recently and it was very good

On Tuesday, July 24, 2018 at 5:10:51 AM UTC-10, Ophelia wrote:
>
> Thanks) Interesting Btw I found another make today 'Amoy'.

Amoy is a Chinese brand owned by Kikkoman that makes its products in China. They might be making Japanese style soy sauce there - that would be interesting.

Mostly, there's Japanese shoyu, which is a light soy sauce. Then there's Chinese soy sauces which can be pretty intense. I like to keep some Japanese light shoyu and Chinese dark soy sauce in the house. Using those two, I can do anything. Sometimes I'll have a light Chinese soy sauce which has a darker, deeper, taste than shoyu. Right now I have big containers of Kikkoman and Yamasa. They must have been on sale.

Yamasa is a shoyu that is getting popular on this rock. Kikkoman and Yamasa, these days, are made for the US market. Kikkoman is made in Texas and Wisconsin, Yamasa is made in Oregon. Very strange!

"dsi1" wrote in message
...

On Tuesday, July 24, 2018 at 5:10:51 AM UTC-10, Ophelia wrote:
>
> Thanks) Interesting Btw I found another make today 'Amoy'.

Amoy is a Chinese brand owned by Kikkoman that makes its products in China.
They might be making Japanese style soy sauce there - that would be
interesting.

Mostly, there's Japanese shoyu, which is a light soy sauce. Then there's
Chinese soy sauces which can be pretty intense. I like to keep some Japanese
light shoyu and Chinese dark soy sauce in the house. Using those two, I can
do anything. Sometimes I'll have a light Chinese soy sauce which has a
darker, deeper, taste than shoyu. Right now I have big containers of
Kikkoman and Yamasa. They must have been on sale.

Yamasa is a shoyu that is getting popular on this rock. Kikkoman and Yamasa,
these days, are made for the US market. Kikkoman is made in Texas and
Wisconsin, Yamasa is made in Oregon. Very strange!

==

Interesting! I don't really know the difference between them all. What
tends to happen is that I end up making a sauce with two types of soy, brown
sugar/honey/maple syrup, garlic etc. ie onions, leeks ...

He loves it and will eat it with anything)) It would be good to learn
properly though