Polly Esther wrote:

<snip>

> And, would you recommend a brand of
> soy sauce? My daughters hint that the one I buy is like kerosene and
> I would be happy to try something else. Our grocery is small/rural;
> there won't be much to choose from. I thank you kindly, Polly

It sounds unlikely that you will be able to get whatever people recommend in
your local store. Is there any possibility that you can stock up
occasionally at an Asian market? The stuff keeps a long, long time.

I use Kimlan, which comes from Taiwan. I use Kimlan "light"--which is not in
any way "lite" or "low sodium," it is just regular soy sauce--and dark. Some
Chinese recipes call for both, most recipes use what Kimlan and other Asian
brands call "light." AKA regular. (Hope that isn't too confusing! <G>)

People speak highly of Pearl River Bridge, a Chinese brand. I've also used
Silver Swan when I couldn't get Kimlan.

But if you are faced with a choice between LaChoy and Kikkoman in the local
market, I'd probably pick Kikkoman. What are you currently using?