"dsi1" wrote in message
...

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.

==

Oh dear ... I have both but use any that comes to hand. I can see I need to
educated