Yes, it's better for certain end uses. For me, Yamaroku is more like a flaky finishing salt than, say, a Kosher salt (which I only use during the cooking proce

Yes, it's better for certain end uses. For me, Yamaroku is more like a flaky finishing salt than, say, a Kosher salt (which I only use during the cooking process). I tend to use Kikkoman in most of my marinades because I can't appreciate the flavor of the shoyu as much (and also because all my [Grandmother's] recipes have been optimized for that brand).