Just a tad to remember
Soy sauce, or shoyu, is one of Japan's most important condiments. It is used more in Kanto (around Tokyo) than in Kansai (around Osaka), but it is used throughout Japan. it is usually on the table in most restaurants and in every home. The most important thing to remember when using soy sauce is not to use too much. Most foods in Japan have a delicate flavor, which is intentional. Using a lot of soy sauce or salt to add flavor is considered taboo; it is considered offensive to many chefs, akin to saying that their food is unpalatable without adding salt or shoyu. Remember, just a tad.