I was familiar with regular soy sauce, dark soy, and sweet soy. Someone just turned me onto others, got a double fermented shoyu, also mushroom flavored soy, and Tamari. A world of flavor I had missed! Tamari is common, still hadn't ever tried it.
Wow. Am sure you all know Kenji advocates for soy sauce. Just didn't realize how many variations there are.
There is a Asian food store about an hour from my house. I seldom get there, but they have a large soy sauce section. Unfortunately, most all the labels are in Chinese, so I don't know what I'm lookin' at...
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I always have Chinese light (a/k/a thin) and dark soy sauce on hand, plus kecap manis. Also Kikkoman regular and low sodium. I have not tried Korean or Thai soy sauces.
All soy sauces are not created equal, literally. As in almost everything in the cooking "game" there are a multitude of different kinds. Light & dark is a gross disrespect for the different flavors that are brewed. And then you have the qualities to contend with. It is a study in itself. There are some Japanese soy sauces fermented up to 30 years. Not just another soy sauce.
Dewesq55 there are many cooks who just look at soy sauce as any old soy sauce & dark soy sauce is just a color thing. Sort of an attitude of you’ve seen one you’ve seen em all.
FireMan - Got it. I'm sure you're correct. But that's definitely not me. Since I mainly cook Chinese, Chinese soy sauces are what I keep around. I had been using Koon Chun soy sauces for 40 years. I just recently started using Pearl River Bridge based on some stuff I was reading on the 'net. I don't really notice the difference, TBH, but it's definitely good. Actually I haven't tried their dark soy yet since I still have a couple/few tablespoons of the Koon Chun left in the bottle.
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I have a dark soy sauce I use rarely (because it's not usually called for), I buy low sodium Kikkoman for marinades, then I have whatever brand of better soy sauce I've purchased for general use in recipes or as a condiment.
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