Pass (on) the Soy Sauce

This is really, really disgusting and definitely sounds like a job for KIKKOMAN:

By producing soy sauce from such raw materials, the producers were said able to cut costs by half. Workers employed at the plants, however, never bought soy sauce marked as “blended” on the packaging, because that usually meant that human hair was the basic material in the sauce.

Chinese cost reduction at its best. Read the whole article. I, for one, love locally produced shoyu. I just bought a big sake bottle full of home-brewed stuff they sell at a local market.
Cosmic Chowhound tip of the day: Keep soy sauce in the fridge as it prevents it from breaking down into dark bitter nastiness. Same thing goes for ponzu and mirin, two other common Japanese flavorings.

One thought on “Pass (on) the Soy Sauce”

  1. We only have Yamasa brand stuff at the local market. Is Kikoman really that good? They ,ight have it at the bigger stores…

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