In article >,
"Tom Del Rosso" > wrote:

> Jean B. wrote:
> > Tom Del Rosso wrote:
> > >
> > > Soy sauce, according to ATK:
> > >
> > > Osawa, best for dipping
> > > Lee *** Ki, best for cooking
> > >
> > >
> > That's interesting, BUT do they prefer these for every cuisine?
> > That would be just plain wrong.
>
> They weren't specific in that regard.

As a very general observation, Japanese-style sauces will have a milder
flavor, while Chinese ones may be a lot more assertive.

My favorite for just about everything is Kimlan "Super Special". It's a
Chinese version. I don't have a lot of use for the Japanese ones in
general, and specifically not for Kikkoman (which is mostly made in the
US).

Isaac