Soy Sauce

There are many different types of soy sauce available, each for a slightly different purpose, but for most dishes you will find regular soy, or what the Japanese call koikuchi shōyu, suitable. I find the smaller-sized tins the most convenient package for my home, but we do use quite a bit of soy sauce. For those who use it only occasionally, the smaller unbreakable clear bottles are best. Although soy sauce does not spoil, its subtle, full-bodied bean aroma does fade after several months. Keep opened bottles tightly capped on a dark shelf in your kitchen.