There are so many varieties of soy sauce on the market these days, it is hard to know which to choose. There are Chinese and Japanese soy sauce types that are both naturally and chemically manufactured, and there are a number of all-purpose and specialized sauces. As a general rule of thumb, it is best to avoid chemically manufactured sauces. Prefer naturally brewed soy sauces, made from three ingredients - soybeans, wheat and salt.

Regular soy sauce
It has a deep reddish-brown color and a wonderfully rich flavor. It is used in cooking and as a table-top seasoning, much like salt and pepper.

Light Color Soy Sauce
This special soy sauce, which is slightly saltier than regular soy sauce, is clearer - thus ingredients retain their natural colors in cooking. Light Color Soy Sauce is generally used only for cooking.

Teriyaki Sauce
Teriyaki sauce is another soy sauce-based product that also contains wine, sugar and spices. It can be used as marinades, for basting or as seasonings for grilled and barbecued dishes.

All soy sauces should be stored in a cool place.