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Re: OOP Re: [SCA-JML] food question

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  • Barbara Nostrand
    Noble Cousin! You are not crazy, but tamari is not soy sauce. It is a distinct ingredient. According to Tsuji. It (tamari) is sometimes described as raw soy
    Message 1 of 4 , Mar 30, 2001
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      Re: OOP Re: [SCA-JML] food question
      Noble Cousin!

      You are not crazy, but tamari is not soy sauce. It is a distinct ingredient.

      According to Tsuji.

              It (tamari) is sometimes described as raw soy sauce that
              has not been fully brewed, but this description is incorrect.
             
      Things can be confused by the fact that some "tamari" imported into
      North America is not really tamari at all, but just abrewed  soy sauce.
      Again, according to tsuji, real tamari is made by a process similar to
      that used to make miso.

                              Your Humble Servant
                              Solveig Throndardottir
                              Amateur Scholar
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    • Gara of Lions Gate
      Call me crazy but tamari is my faaaaaaavorite soy sauce. Mmm, try sauteeing mushrooms in tamari, absolutely fantastic. Oh, sauteed zucchini slices in tamari
      Message 2 of 4 , Mar 31, 2001
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        Call me crazy but tamari is my faaaaaaavorite soy sauce.  Mmm, try sauteeing mushrooms in tamari, absolutely fantastic.  Oh, sauteed zucchini slices in tamari is also wonderful, with a little sprinkle of cheese on each slice.
         
        Gara
         
         
        ----- Original Message -----
        Sent: Friday, March 30, 2001 4:25 AM
        Subject: Re: [SCA-JML] food question

        >
        > I can not think of any period uses for bread crumbs. What are you
        > making?
        >

        This is for modern cooking at home.  Since being diagnosed with the wheat
        allergy, it's been very hard to eat at Chinese or Japanese resturants.

        >
        > If you wish to cook from a modern Japanese cookbook. Then, get a
        > copy of Japnese Cooking; A Simple Art by Shizuo Tsuji

        I'll look for that one.  I have several already, but am always looking for
        more.

        > .. Without the right kind of soy sauce, your efforts at
        > Japanese cooking simply will not result in Japanese dishes. ..."

        I know.  It just doesn't taste the same but I'll have to make do.  The only
        Japanese soy sauce that is wheat-free is tamari and that doesn't taste right
        in some recipes.
        Andrea
      • Gara of Lions Gate
        Re: OOP Re: [SCA-JML] food questionAhhh, thank you Lady Solveig. That would explain why it tastes completely different from soy sauce (in my opinion that is).
        Message 3 of 4 , Mar 31, 2001
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          Re: OOP Re: [SCA-JML] food question
          Ahhh, thank you Lady Solveig.  That would explain why it tastes completely different from soy sauce (in my opinion that is).
           
          Gara
           
          p.s. speaking of miso... a friend of mine insisted I try her homemade miso yesterday.  She made me eat it with cucumbers.  It was uh... interesting... very shoppai.  She's offered to show me how to make miso.  Is that something that has changed alot over the ages?
           
           
           

          Noble Cousin!

          You are not crazy, but tamari is not soy sauce. It is a distinct ingredient.

          According to Tsuji.

                  It (tamari) is sometimes described as raw soy sauce that
                  has not been fully brewed, but this description is incorrect.
                 
          Things can be confused by the fact that some "tamari" imported into
          North America is not really tamari at all, but just abrewed  soy sauce.
          Again, according to tsuji, real tamari is made by a process similar to
          that used to make miso.

                                  Your Humble Servant
                                  Solveig Throndardottir
                                  Amateur Scholar
        • Barbara Nostrand
          Noble Cousin! Is your friend a farmer? If so, she is probably using a fairly traditional method. As I recall, there was a change in shoyu manufacture ca 16th
          Message 4 of 4 , Apr 1, 2001
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            Re: OOP Re: [SCA-JML] food question
            Noble Cousin!

            Is your friend a farmer? If so, she is probably using a fairly traditional method. As I recall, there was a change
            in shoyu manufacture ca 16th century, but miso should be fairly stable. There is no real way to guess whether
            or not your friend is using a period recipe until you learn how to make it and tell us what technique you are
            using.

                                                    Your Humble Servant
                                                    Solveig Throndardottir
                                                    Amateur Scholar
            --
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