soy sauce

I've been wanting to talk about it, but found it so difficult as it is the very core of our food culture and also is a private thing. I'll try, but please research into it if you're interested.
Once I thought what would function in Western cuisine like soy sauce does in Japanese, I couldn't find the answer. For example in this meal all the three dishes are seasoned with soy sauce. 
We have some varieties of soy sauce: tamari, white soy sauce, light soy sauce and so on. They are different by raw materials and the production process and its length. We use them for different purpose: to salt, season or/and enrich the dish, on its own or in varied combinations: with sugar, salt, fish soup stock, mirin, sake, vinegar, ginger, chili, star anise etc etc. 
What's interesting is that they taste different by area and the maker. At home in Japan I told mum that I feel like loosing Japanese palate. And this is what she took out: hand-made soy sauce, homemade miso, white soy sauce and tamari from miso. This is where she started teaching me cooking when I was little too.
Nowadays E621 is put into a lot of soy sauce to make them taste better, which is shame I feel. So on a weekend in Japan I made a trip to the area known as the birth place of soy sauce, Yuasa, Wakayama to find out the history and their soy sauces. It was so hard to choose which to bring back in the baggage allowance.
These are my selection (one made in Kyoto). I'm so glad they all arrived in London without breakage!


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