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To: KM who wrote (28993)9/4/2000 5:36:09 PM
From: donald sew  Respond to of 42787
 
KM,

I mainly use KOON YUNG or WEICHUAN products. Dont know if they are the best, but are quality products. Frankly, since you are using it for cooking it isnt that important, but if you are using it for cold preps, the quality does definitely count. Basic rule of thumb, double black or just black soy is realy for cooking and marinades. Thin soy for cold preps, dipping sauces. Double black is very earthy, while thin soy is more refined.


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