Quote:
Originally Posted by sushidushi
Soya sauce is the same thing as soy sauce. It's made from soya beans. I understand that the Japanese soy sauce, such as Kikkoman, is a bit different from the Chinese version, but use whichever you prefer. I have bottles of Kikkoman light colour soy sauce (not low sodium), the regular dark one, and another of Tamari, which I haven't yet opened. I'll probably just stick with the light coloured one in future.
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Hmm... I thought so. Actually, a moment ago I just read that generic soy(a) sauce is artifically made rather than actually brewed, so that explains the difference in taste. Thanks for the answer, though.