Embed Notice

@skinnylatte @aetataureate @catsalad @jovikowi I like Lee Kum Kee too, but my first love is Yamasa, and San-J is fine in a pinch.

The other thing to note is that shoyu and "soy sauce" are supposed to be different. Shoyu has a lighter flavor, is gluten free, and is meant for use after cooking, while what most Americans know as soy sauce has wheat added, and is heavier, so it holds up better under high heat.