Soy Sauce Connoisseurs

[Chipchopper]

I'd like to know a little bit more about it.

Is it meant to be a or a condiment or a seasoning ?

What is best, dark or light ?

I bought a supermarket brand (light), which was quite nice, apart from the small square bottle, it came in was not like a vinegar bottle and had a tendency to run down the outside of the bottle and stain anything it touches.

[237SJ]

I tend to use the dark when I stir fry veg and the light as a seasoning. If I had to buy just one type I would buy the dark

[237SJ]

I bring back soy sauce from Hong Kong. I buy Pearl River and you can get soy sauce in large bottles over there because it is such a staple in the diet. I see from Google that you can get it in the UK. Don't bother with supermarket own brands or Sharwoods and the like because it is inferior

[Old_Geezer]

You can add it as a seasoning, or wait until serving and use it as a condiment, depending on the dish.

The dish and personal taste dictates which is best in any particular circumstance.

[gingejbee]

Both a condiment and a cooking ingredient...the light one is more salty, the dark has a stronger flavour and is thicker. I prefer the dark one as a condiment drizzled lightly over the food.
Then, there's the Japanese variety...different taste and sweeter- best for sushi.

[Jackdaw33]

I once tried sushi. Vile stuff. It was like eating frozen rice in seaweed. Never again.

[gingejbee]

....and the brand that 237SJ mentions (Pearl River Bridge) is available in large bottles in most Chinese supermarkets (cheaply, too)...so no need to lug it back in your luggage from the Orient.

[237SJ]

Well i lug it back because I love going to foreign supermarkets

[-SharonA-]

I like the dark soy sauce, I marinade my salmon fillets in the dark one.
Gives it more flavour. But I tend to use the light one in stir fries as it can make the veggies look quite dark.