For context she's currently getting dragged on twitter for being weirdly racist about asian food 
this post was submitted on 06 Feb 2026
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So you deploy the "I ain't readin' all that but I'm happy for you, or I'm sorry that happened," but for condiments. That is interesting that it is lighter and sweeter, I certainly assumed the opposite.
As soy sauce is a fermentation, aging actually rounds out the flavour. It's got more glutemate which is good but in the modern day you can just add MSG for that.
It's like seeing a recipe call for homemade stock. Stock cubes will do fine, I'm not getting a Michelin star whilst drunk at 3 am