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Originally Posted by Ironduke
Con-Agra's Lachoy tastes horrible... it's not brewed or fermented, it's some artificial salty chemical composition with Coca-Cola coloring. Kikkoman is a true Japanese-style soy sauce, though I understand the sweeter Chinese varieties are good as well, I've just never had them.
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Japanese soy sauce, like the one imported to the States under the Kikkoman brand, and used most in restaurants is the koikuchi type. And are way too sweet for my taste.
We use various Korean soy sauces, Sempio brand, for cooking, dipping sauces and soups. Dark Chinese sauces on sushi/sashimi, and noodles. They are like the fine wines of soy sauces.
Go to a oriental specialty store and try some of the other types and brands.
You would not believe what a good soy can do for food.
Whats good on rice? Kim Chee
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Since you like sarcasm so much, can I ask you why the US government continues to provide such high subsidies to rice farmers in the USA, when free market economics would decry any kind of subsidy program? Maybe now the government should stop subsidies since prices are high enough for rice production to be economically viable on its own. The government can then use the funds saved to expand area of cultivation within the US.
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Because Americans love cheap rice. Even if we don't know how to cook it right
And rice is not a easy crop to grow. We also export lots of it. About half of the US rice crop. We are also the only country that exports rough rice. 4% of all rice exports worldwide and we do all of it.