It's What Chinas Do . . .
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Your antique china....do you use it?
Comments (16)I just wanted to add that my father and step-mother use their china quite regularly (it's the set that belonged to my grandmother.. something Royal Doulton I believe). It was a wide band of gold around the edge and after countless tours through the dishwasher, it's still perfectly intact. I think the industry has come a long way with detergents now. I remember when I was kid and everything came out of the dishwasher etched, cloudy and ruined... You just don't see that happening anymore. Having said that... I don't use my china regularly (only for something special)... and only recently got a dishwasher and I'm not sure if I'll be brave enough to put my china in it....See MoreSoy Sauce from China... do you use it?
Comments (33)FOAS, the black vinegar that I have is not made in China - it is Japanese: Rinkosan Kurosu Uchibori, Hamamatsucho, Minatoku Tokyo, Japan. Ingredients: water, rice, salt. However, there is very little salt, as a single serving has 0mg Sodium. It does taste like vinegar, but not at all like European vinegar. Here's the info on the soy sauces that I currently have: As it turns out, I have five bottles of soy sauces in addition to two bottles of ponzu sauce. Four of the soy sauces are Japanese, and one is Pearl River Bridge light soy sauce from China. The Chinese soy sauce has the harshest flavor and is also the saltiest. Here are the ones from Japan: Marudaizu Shoyu, brewed by Yamasa Corporation, Choshi, Chiba JAPAN  large bottle (and was probably fairly inexpensive), ingredients: Water, Soybeans, Wheat, and Sea salt  No preservative added, 1000ml (34 fl oz.). Good mellow flavor, not too salty www.yamasa.com "Marushima" (Shodoshima Shoyu), ingredients: Water, Soybean, Wheat, Salt, distributed by Mitsuwa, Torrance, CA. Very similar flavor to the above, but slightly mellower and a bit less salty. Net wt. 12.70 oz, 360 gr. Seasoned Soy Sauce (Katsuo Shoyu  Maruten Br.) Ingredients: Soy Sauce (Water, Soybeans, Wheat, Salt), sugar, glucose, sweet rice wine, salt, dried shaved bonito, kelp extract, alcohol, monosodium glutamate. This one has a similar flavor to the others, but with a hint of Japanese beer and a bit of sweetness. All of these (above) have mainly Japanese labels with small labels in English pasted on. Shirakiku brand salTless shoyu, distributed by Nishimoto Trading Co, product of Japan. Ingredients: water, soybeans, wheat, alcohol to preserve freshness. This one tastes mostly like Japanese beer, but with a stronger malt flavor. There is also a soy flavor, but different from other soy sauces. I also have some Mitsukan Ajipon Ponzu citrus seasoned soy sauce, product of U.S.A., and one of my least favorites. Ingredients: Soy Sauce (water, wheat, soybeans and salt), water, distilled vinegar, lemon juice, high fructose corn syrup, salt, monosodium glutamate, citric acid, natural orange flavor, succinic acid, sodium benzoate (as preservative), disodium inosinate and disodium guanylate. Mizkan Americas, Mt. Prospect, Il. I have some Kikkoman Ponzu sauce, and it is even worse than the Miskan, but fairly similar in taste and ingredients. The winner of these is the Marudaizu Shoyu, for price and flavor. Lars...See Morewhat type of China cabinet do I have???
Comments (2)The front 3 glass panels are all curved....any info please...See MoreWhat do you think of this CL china cabinet
Comments (18)First of all, it's not an "antique" as advertised. I know many people think anything old is antique but that doesn't make it so. OR they call it an antique in the hopes of getting a better price. For a vintage 70's piece it's overpriced IMO. If you like it and if the grids can be easily removed I'd also recommend waiting until or if the price becomes more reasonable. There is an entire set "here" for $350 that would be better value IMO. You could probably sell the table and chairs for the $350 and have a free china cabinet!...See Morejacqueline9CA
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