I've been using the ubiquitous Kikkoman. I use the regular soy most of the time in sauces and marinades, with one exception. If the marinade is over four hours, I switch to the low sodium version as often the result is overly salty to me.
I've done a little bit of cursory research and it seems like soy sauce sold in Japan is actually less salty than its American counterpart? Also, it seems that aged soy sauce is a thing as well.
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