Hawnjigs
KISS
They are NOT all the same, and you get what you pay for. Indispensable for Asian cousines, rather recently becoming mainstream as an ingredient in teriyaki and Korean bar-b-q sauces. As a lifelong consumer of Japanese soy sauce, there are two types, pure soy Tamari and wheat added Shoyu. Dunno, I like them both but tend to favor the traditional shoyu I grew up with. There are also "light" and reduced sodium versions which I avoid.
1. Best organic: Ohsawa Organic Shoyu (expensive), San-J Organic Shoyu (pricey)
2. Mainstream: Yamasa Soy Sauce, Kikkoman Soy Sauce
For drizzling on food, Ohsawa is the tastiest. San-J is almost as good, and I use it for blending with wasabi, ginger, garlic, or lemon juice for dips.
For meat-fish marinades, less expensive Yamasa is preservative free delicious but hard to find, Kikkoman tasty and available at Walmart.
All mentioned are BREWED, some of the cheap stuff is colored salty water with chemical flavoring.
I've not tried Chinese of SE Asian versions, if others would care to share their experiences.
1. Best organic: Ohsawa Organic Shoyu (expensive), San-J Organic Shoyu (pricey)
2. Mainstream: Yamasa Soy Sauce, Kikkoman Soy Sauce
For drizzling on food, Ohsawa is the tastiest. San-J is almost as good, and I use it for blending with wasabi, ginger, garlic, or lemon juice for dips.
For meat-fish marinades, less expensive Yamasa is preservative free delicious but hard to find, Kikkoman tasty and available at Walmart.
All mentioned are BREWED, some of the cheap stuff is colored salty water with chemical flavoring.
I've not tried Chinese of SE Asian versions, if others would care to share their experiences.