Open any storecupboard in most kitchens and you’re sure to find a bottle of soy sauce. There are many types, “each with its own characteristic and purpose,” says Lara Lee, “from deep, umami-flavoured soy pastes and syrupy kecap manis from Indonesia, to light, rounded Japanese shoyu and the assertive light and dark soy sauces of China.” Her book celebrates their value in everyday cooking.
I use mine
