One amazing thing to know about soy sauce:
Worldwide, more cooks have soy sauce in their pantries than have tea, coffee, milk or salsa. Soy sauce, so fundamental to Chinese, Japanese and other Asian cuisines, enlivens soups, stews, sauces, and marinades for chicken, fish and tofu. How would you describe the taste of soy sauce, which doesn't taste anything like the soy beans from which it's made? I'd say meaty, salty, mushroom-y (I don't think that's really a word), and umami-rich. There are more than twenty types of soy sauce, and in my pantry I have several, but the ones I use most often are Kikkoman reduced-sodium (sometimes called less sodium) soy sauce, which I buy by the jug at my local Asian market, and Amoy dark soy (enriched with molasses). If you need to avoid hidden gluten, San-J makes a gluten-free organic tamari soy sauce.