| From(投稿者): | mtfester@netMAPSONscape.net |
|---|---|
| Newsgroups(投稿グループ): | fj.life.in-japan |
| Subject(見出し): | Favorite Soy Sauce |
| Date(投稿日時): | Sun, 25 Oct 2009 02:24:37 +0000 (UTC) |
| Organization(所属): | Subtlties R'nt Us |
| Message-ID(記事識別符号): | (G) <hc0ct5$6s2$1@usenet.stanford.edu> |
| Followuped-by(子記事): | (G) <hc0efo$nhv$1@news.eternal-september.org> |
| (G) <5e03d988-3258-4fa3-a438-5c272cce7e0a@r31g2000vbi.googlegroups.com> | |
| (G) <8d512da4-f64f-436c-908e-6cb9438592df@t11g2000prh.googlegroups.com> | |
| (G) <ae1e2a68-e6a4-4697-80f9-cd02dccd77b0@m3g2000pri.googlegroups.com> |
So, what's everyone's favorite. The Kikkoman/Yamasa/etc., are kinda generic (but readily available here.) My favorite, available only in Japan, is Kikkomaruki, brewed out of Sukumo, Kochi-ken. We first had it on a trip to Otsuki, and the wife picks up 3-4 bottles on each yearly trip to Japan. Any others? Mike