All my life I've used the grocery store versions of La Choy or Kikkoman. Kikkoman was what was on the tables of every Chinese restaurant I ever ate at - even in Chinatown, DC. It wasn't until I started reading about food in serious magazines and online that I even realized that, of course, there were differences in soy sauces, just like there are differences in the quality of all condiments. But I never did anything about it until last week when my need for going to an Asian market coincided with running out of soy sauce. So I did a little cellphone eG research standing in the sauce aisle (not as easy as it sounds) and came up with this:
How did I do? And if I didn't do well, give me some advice so I can do better next time.
