We asked Tim Anderson about soy sauce

And, as you can imagine, he had quite a lot to say about it!

In this video, Tim walks us through why we should use soy sauce from Japan when preparing Japanese dishes and gives a guide on what types of soy sauces there are and what to buy.

He talks generally about 'light' and 'dark' soy sauce before picking out four of his favourite soy sauces to taste and describe to us in his own, wonderfully personal way.

Thanks Tim!

The video is split into chapters:

- Introduction
- Why use Japanese soy sauce
- Which type of soy sauce to buy
- 'Light' and 'dark' soy sauce
- Kurano Shiroshibori White Soy Sauce
- Igeta Shoyu Gluten Free Tamari Soy Sauce
- Yugeta Nama Shoyu Fresh Soy Sauce
- Kamebishi 20 Year Aged Soy Sauce

We stock all the soy sauces Tim describes here, plus many others.

Master brewers such as Kamebishi and Yugeta feature prominently in our line up, with a choice of aged soy from 2 to an amazing 38 years. Then there is the delicious Nama Shoyu from Yugeta that Tim mentions here, plus their wonderful smoked soy sauce, as tasted by the team at Sorted Food who's video on this you can see below.

As well as these wonderful options, we have a range of shiro (white) soy sauces, tamari gluten free and organic, along with a very special crystal clear soy from Fundodai, which is perfect for when you don't want the dish your making to darken in colour. There's even an aosa seaweed soy, offering a fresh, oceanic touch that balances out the saltiness and deep flavours of the soy sauce, making the overall flavour profile more complex and nuanced.

Lots to sample and try - which one will be your favourite?