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liuzhou

liuzhou

2 hours ago, Deephaven said:

Not in Japanese recipes. Stop applying Chinese broadly to all asian dishes.  In this case it just isn't right.

 

I was responding to @Tropicalseniorwho did not specify she wanted it for Japanese food. I know she has difficulty sourcing Asian ingredients where she is and also know she cooks Chinese food from time to time. She did mention しゃぶしゃぶ but also said she has the soy sauce she wants for that.

 

I did say usually it refers to light soy sauce. China does make up around 70% of the population of East Asia, so how they translate it is usual. The problem does not arise in Chinese. Light soy sauce is 生抽 (shēng chōu), whereas dark is 老抽 (lǎo chōu).

liuzhou

liuzhou

2 hours ago, Deephaven said:

Not in Japanese recipes. Stop applying Chinese broadly to all asian dishes.  In this case it just isn't right.

 

I was responding to @Tropicalseniorwho did not specify she wanted it for Japanese food. I know she has difficulty sourcing Asian ingredients where she is and also know she cooks Chinese food from time to time. She did mention shabushabu, but also said she has the soy sauce she wants for that.

 

I did say usually it refers to light soy sauce. China does make up around 70% of the population of East Asia, so how they translate it is usual. The problem does not arise in Chinese. Light soy sauce is 生抽 (shēng chōu), whereas dark is 老抽 (lǎo chōu).

liuzhou

liuzhou

2 hours ago, Deephaven said:

Not in Japanese recipes. Stop applying Chinese broadly to all asian dishes.  In this case it just isn't right.

 

I was responding to @Tropicalseniorwho did not specify she wanted it for Japanese food. I know she has difficulty sourcing Asian ingredients where she is and also know she cooks Chinese food from time to time. She did mention shabushabu, but also said she has the soy sauce she wants for that.

 

I did say usually it refers to light soy sauce. China does make up around 70% of the population of East Asia, so how they label it is usual.

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