Interesting. I generally don't use any soy sauce at Chinese restaurants, as the food is already plenty salty. My favorite Japanese place uses Kikkoman, and I've never noted a problem with it when I was sushi-dipping.
It might be stale, as you say, or it might be that you don't like the Japanese style of soy sauce. I went through a period of trying different brands of soy sauce at my favorite Asian grocery and did see variations in styles. My favorite was a brand from the Phillipenes, but its sodium content was simply horrifying. (I suspect a connection between these two observations.)
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branchandroot
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Date: 2008-02-13 01:29 pm (UTC)It might be stale, as you say, or it might be that you don't like the Japanese style of soy sauce. I went through a period of trying different brands of soy sauce at my favorite Asian grocery and did see variations in styles. My favorite was a brand from the Phillipenes, but its sodium content was simply horrifying. (I suspect a connection between these two observations.)