Soy Sauce, or SHOYU, can be said to be the most well-known Japanese condiment. They are made by fermenting a liquid mixture of soy beans, wheat and salt. (For glutenfree soy sauce, try the TAMARI soy sauce which is made with no wheat content)
What I use at home
Natural brewed
Salt reduced
Glutenfree
For eggs
Oyster soy sauce
Long established brand
Organic
For sashimi
Powdered
In a typical soy sauce bottle
Squeeze bottle
For steaks
Kombu seaweed flavored
Garlic flavored
Tamari
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