"dsi1" wrote in message
...

On Sunday, July 22, 2018 at 9:30:55 AM UTC-10, Ophelia wrote:
>
> I think I used Blue Dragon but I do have Kikkoman too. I don't really
> discriminate Whichever is handiest)
>
> Not sure what else there is. I will look next time I am shopping if you
> like?
>
> Are there big differences?

There are big differences but I can't recommend anything for you. Mostly it
depends on what you want at the time. The locals love Aloha shoyu although I
think most of the world would pass on it. We like to pour it on stuff like
rice and eggs so a lighter, less intense, taste is prefered.

Mostly, I use what's around. What I don't mix up is light and dark soy
sauce. The dark stuff is for cooking only, mostly for a deep, rich, color.
For poaching chicken, I'd use a mix of light and dark soy sauce. It works
great for a whole chicken.

==

Ahh now that is useful info! I have both dark and light and use whatever is
nearest!

Noted, thanks)