I was thinking about Soy Sauce. I know there are various types. Japanese, Chinese, sweet Indonesian, Lite, low salt, etc. What are your likes and dislikes? Which should be used for what?
I grew up with Kikkoman (Which I think has a slight winey taste)but also use a few others such as Kikkoman lite (which tastes diffent, More focus on the meaty/umami flavor?, not just watered down), and ABC sweet Indonesian which has a sweet light molasses flavor with a bit of salt and a hint of soy flavor.