11 hours ago, liuzhou said:
In China 'light soy sauce' is the norm, too. Low sodium sauce is clearly marked as such.
As I stated above; however, to make sure we don't confuse the OP I will repeat it. In Japanese recipes dark soy = normal, is no label of dark. Light soy however is labelled. Dark Japanese soy is more akin to light Chinese than dark. It is different but that substitution is way better than subbing Chinese dark .
Personally I never sub Chinese for Japanese products nor Thai or others. So many great soy sauces you should have them all.
