With regards to the "Japanese swords" during the war, it might be hard-pressed to find the family to which it belonged. I say this, because whilst the sword itself is marked by the maker and to whom it is being made for, on the tang.... So many of the families simply donated (were forced to donate?) the swords to the Imperial Army and then all swords, no matter the length, were arbitrarily cut off to a uniform length. Then issued to whichever officer. Said officer never had his family name on the tang.
At least, this is all as I understand things, and by no-means am I a "swordologist" to be quoted. Just a comment in a conversation, so run with it. And be careful when running with swords.
To which I'll add, and we've spoken of this a number of times over the years.... the making of one's own hot-sauce is a "personal taste" thing. I've been working on my recipe for a number of years, and have it pretty-much perfected to the way I like things. And yeah, I am definitely a liker of HOT sauce. It needs to have heat, and it needs to have flavor.
Last batch I made just over a gallon. This time, I've got over 5 gallons on the go. Looking forward to it's completion.
