Are all brands of soy sauce more or less the same or are some - or one - generally considered superior to the others? I ask because a recipe I want to try calls for soy sauce so I would appreciate any advice before heading out and buying some. TIA
They vary greatly in characteristics. I would suggest you repost this in Home Cooking and let people know what it is you're looking for. Smoky, sweet, malty, whatever or the type of cuisine (Japanese, Chinese, Indonesian, whatever).
In the GTA there is a fine selection of soy sauce at T&T from all parts of Asia. You can try several, for cooking (heavier Chinese) or as a condiment or dipping, (Japanese, Korean or Taiwan).
Other parts of Asia may include sugar, as in Philippines or Malaysia.
My preference is Kikkoman or Yamasa, and some small estates in HK and Taiwan, but it's like wine, each is different and worth exploring.
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