On Monday, July 23, 2018 at 5:15:58 AM UTC-10, Ophelia wrote:
>
> Ahh now that is useful info! I have both dark and light and use whatever is
> nearest!
>
> Noted, thanks)

If you're cooking a Japanese dish, you typically won't use any Chinese dark soy sauce. The Chinese use a mix of light and dark in a specific way to achieve the results they want. Using dark and light soy sauce this way is an important technique in Chinese style cooking. It is not well known in the West.