Does anybody know what kind of soy sauce if used for the dipping sauce for gyoza and those little shrimp/crab dumplings? I used the soy sauce at home which is dark and I know is not the correct one. I have a feeling it's some kind of "light" soy sauce judging from the color at the Japanese restaurants. Anyone know what specific kind/brand to use? Also a recipe? I presumed it was just soy sauce and vinegar. Am I missing anything?