Conversation

Notices

1. Embed this notice
   Gemma ⭐️🔰🇺🇸 🇵🇭 🎐 (gcvsa@mstdn.plus)'s status on Wednesday, 07-May-2025 00:25:00 JST Gemma ⭐️🔰🇺🇸 🇵🇭 🎐

   • Adrianna Tan

   @skinnylatte I would just like to point out that some of the most popular brands in Hawai'i and the Philippines are hydrolyzed, and some people culturally identify with these products. So, although I do not buy hydrolyzed soy, I'm not going to insult people who grew up eating Aloha, for instance, or Silver Swan, or whatever, and want to keep buying it, because it's the taste of home for them.

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 07-May-2025 00:24:58 JST Adrianna Tan

     in reply to

     @gcvsa you're right! edited! i could have sworn I read a story about kikkoman and hydrolyzed stuff, but it might have been about their battle against the soy producers who do that.

   • Embed this notice
     Gemma ⭐️🔰🇺🇸 🇵🇭 🎐 (gcvsa@mstdn.plus)'s status on Wednesday, 07-May-2025 00:24:59 JST Gemma ⭐️🔰🇺🇸 🇵🇭 🎐

     in reply to

     • Adrianna Tan

     @skinnylatte Also, for the record, I am unaware of any product by Kikkoman that is hydrolyzed. If you have some documentation on this, I'd love to see it.

     The Kikkoman shoyu that is made in the US is made identically to the Kikkoman koikuchi shoyu made in Japan, except that it uses sodium benzoate as the preservative rather than alcohol. In both cases, they are 100% naturally brewed, no part of it is hydrolyzed. Neither the US or JP version is "stale". Soy sauce doesn't spoil.

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 07-May-2025 00:26:08 JST Adrianna Tan

     in reply to

     @gcvsa maybe stale isn't the right word, in that my comparison to guinness in a can isn't really 'stale', but it's not quite the same as out of a fresh keg, either. there are varying levels of soy sauce, i like the nice ones, but all soy sauce is valid.