|Has Achieved Nirvana|
|(self-titled) semi-posting lurker|
I can't open that article without jumping through hoops (i.e. getting onto my university account) but I will just say, good soy sauce is amazing.... I haven't had any of the special stuff in the US, only in Japan, but when it's different, you can tell.
I wonder if the comparison of margarine and butter is apt here...
Has Achieved Nirvana
I’m a big fan of Yamasa. Is it considered good in Japan, or am I just pretending to be a soysnob?
|Foregoing Practicing to Post|
Can't read the article, but, as I related in an earlier thread, I found "nama shoyu" in an Asian specialty store, and it was significantly better than the supermarket kind. I can well imagine that there are even more refined versions.
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