[BenF]

ok, so this one is a bit random, but I just wondered what others though...

I recently bought some dark soy sauce and was not impressed with the taste, so gave it away

I then bought some light soy and some dark soy from my local Tesco. The label suggests using the light with food before cooking, the dark after cooking. I have not used either before cooking yet, but have to say I prefer the flavour of the light say on food that has already been cooked.

Is it just me?

Over to the experts...

[happy-kat]

It had MSG in it when I last looked, so in the bin for me

[Midnight Blue]

If I have it in the cupboard I just chuck it in when I start to cook.

[YOG]

There are naturally brewed (Fermentation) and chemically manufactured soy sauces.
Most websites say stay away from the chemically manufactured - pretty obvious really!

These two sites have some good information, especially the second one, scroll done to the bottom:
http://chinesefood.about.com/library/weekly/aa101698.htm
http://www.dlc.fi/~marianna/gourmet/i_condim.htm

[BenF]

interesting article (bottom one) - my new ones are Amoy and they say they are fermented

I still prefer the light one!

[k18dan]

I sprinkle some on sometimes... depends 'wok' mood I'm in

[BenF]

*groans*

(then smiles!)

[mort666]

I've never chosen the type depending on at which point it goes into the recipe. I go more on the taste I want as the darker stuff I often find has a stronger taste.

Just stick with the one you prefer Ben. If it tastes good, no need to worry if you have bought the right one

I generally go for the light ones rather than the dark personally

[LisaDJ]

We get Amoy stuff I think, it says no MSG in it too.
We prefer the dark stuff on food

[Sex Kitten]

i have both and tend to just throw it in unless im making a dressing in which case generally the light one

[Crystalpuma]

Many brands of dark soy sauce are just extra colouring.

You want Tamari - delish!

[BOK]

I'm a fussy f**k when it comes to soy sauce, I'll only eat Japanese brands airmailed to me from Japanese breweries, the stuff like Kikoman in Tesco etc... is brewed in Holland IIRC...

Most is just salty water and smells absolutely disguisting to me

Soy sauce has the highest concentration of MSG of any product on sale...it's practicaly liquid MSG. The difference is that in the proper stuff it is naturally occuring and not made synthetically.

Dunno what this light/dark soy sauce business is, it probably applies to Chinese produced soy sauce.