"dsi1" wrote in message
...

On Tuesday, July 24, 2018 at 5:10:51 AM UTC-10, Ophelia wrote:
>
> Thanks) Interesting Btw I found another make today 'Amoy'.

Amoy is a Chinese brand owned by Kikkoman that makes its products in China.
They might be making Japanese style soy sauce there - that would be
interesting.

Mostly, there's Japanese shoyu, which is a light soy sauce. Then there's
Chinese soy sauces which can be pretty intense. I like to keep some Japanese
light shoyu and Chinese dark soy sauce in the house. Using those two, I can
do anything. Sometimes I'll have a light Chinese soy sauce which has a
darker, deeper, taste than shoyu. Right now I have big containers of
Kikkoman and Yamasa. They must have been on sale.

Yamasa is a shoyu that is getting popular on this rock. Kikkoman and Yamasa,
these days, are made for the US market. Kikkoman is made in Texas and
Wisconsin, Yamasa is made in Oregon. Very strange!

==

Interesting! I don't really know the difference between them all. What
tends to happen is that I end up making a sauce with two types of soy, brown
sugar/honey/maple syrup, garlic etc. ie onions, leeks ...

He loves it and will eat it with anything)) It would be good to learn
properly though