Must be an article for westerners because the average Asian household would have 4+ different soy sauces in their kitchen eg light, dark, steamed fish, raw fish

Must be an article for westerners because the average Asian household would have 4+ different soy sauces in their kitchen eg light, dark, steamed fish, raw fish, meat marinades. Use Lee kum Lee for cooked stuff, Japanese ones for sashimi. For restaurants they sometimes cook their own soy sauce with different oil and herbs for extra flavour