Dark:

https://www.amazon.com/gp/aw/d/B003U2AAQY

Regular:

https://www.amazon.com/gp/aw/d/B004XX1NKQ

(http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2\u0026mark_id=5310844#49594947)

If this is supposed to be a honeypot for Asians, you're going to get a lot of false positive cookingmos

(http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2\u0026mark_id=5310844#49595181)

(not azn but have messed around plenty trying to make azn food)

(http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2\u0026mark_id=5310844#49595244)

light (what most westerners know as regular) soy sauce in chinese translates as "fresh extract." it is pressed from recently fermented soybeans. in cooking, it is typically added earlier in the cooking process as it will darken over time with heat.

dark soy sauce in chinese translates as "old extract." it is pressed from soybeans that have been fermented much longer. in cooking, it is typically added later in the cooking process. recipes that you see where light and dark are mixed together to form a marinade are garbage and wrong. dark soy sauce should be used as a finisher in fast wok cooking, much like sesame oil.

(http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2\u0026mark_id=5310844#49596292)

the SE asian countries have an entire soy sauce lineup in the dark profile that i am less familiar with. my wife is thai and she uses a dark soy sauce that is based on palm sugar which is a different sweet profile than sugarcane. thais like to use palm sugar a lot. i had never encountered palm sugar until i met my wife. she also uses a mushroom flavored soy sauce, and a brand called maggi which best i can describe as a light smoky soy sauce.

(http://www.autoadmit.com/thread.php?thread_id=5822963&forum_id=2\u0026mark_id=5310844#49597679)