"Jean B." wrote

>> countries, you also taste the various types: regular, thin, black, light
>> colored, low sodium etc. (there may even be more :-).
>
> Egad! I am just doing the many soy sauces I have here for now. Yes, I'd
> better keep track of the type and not only the brand though. Tasting the
> whole universe of soy sauces, even those available in the Boston area,
> would be quite a project.

Hehehe I hear ya! Thats why I added the brand names to the post I just
made. Lots of types I havent tried.

I learned how to judge by sediment from a japanese lady with no english. We
were shopping and I was perusing the soy isle at Justco and I saw her hold a
bottle to the light and check. I managed to look curious and friendly and
she grinned, then held two bottles up. Rolled them lightly and pointed how
one stuck slightly to the glass with a tiny bit of sediment, and the other
didnt. She put the one back that didnt.

She was right. I've taste tested and this is a good trick to identify a
thicker soy. Naturally brewed/fermented ones will have this. Chemically
brewed ones will not.