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QuirtEvans
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https://www.wsj.com/articles/h...r_axiospm&stream=top
 
Posts: 45838 | Registered: 20 April 2005Reply With QuoteReport This Post
ShiroKuro
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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...


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Posts: 18860 | Location: not in Japan any more | Registered: 20 April 2005Reply With QuoteReport This Post
pianojuggler
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SK,

I’m a big fan of Yamasa. Is it considered good in Japan, or am I just pretending to be a soysnob?


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Posts: 30040 | Registered: 27 April 2005Reply With QuoteReport This Post
RealPlayer
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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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“It's hard to win an argument with a smart person. It's damn near impossible to win an argument with a stupid person." -- Bill Murray

 
Posts: 13890 | Location: The outer burrows | Registered: 27 April 2005Reply With QuoteReport This Post
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