@aetataureate @catsalad @jovikowi yeah just look for ‘naturally brewed or naturally fermented’ on the label. And no ‘hydrolyzed soy’. My standard one is Lee Kum Kee ‘premium’ or ‘first draw’ light soy sauce but lots of Japanese ones are good too.
@skinnylatte @aetataureate @catsalad @jovikowi I like Lee Kum Kee too, but my first love is Yamasa, and San-J is fine in a pinch.
The other thing to note is that tamari and "soy sauce" are supposed to be different. Tamari has a lighter flavor, is gluten free, and is meant for use after cooking, while what most Americans know as soy sauce has wheat added, and is heavier, so it holds up better under high heat.
@LinuxAndYarn @aetataureate @catsalad @jovikowi most shoyu does contain wheat, although
@skinnylatte @aetataureate @catsalad @jovikowi I brain-swapped shoyu and tamari; fixed in OP.