Yamasa Soy Sauce

This naturally-brewed Japanese soy is the one on the sushi bar at almost every decent Japanese restaurant in North America. (In Japan, Kikkoman is also popular, but the Kikkoman available here is from Wisconsin, and quite different.) In general, Japanese soy is lighter (as in colour and flavour, not in terms of saltiness) than Chinese soy, so this Japanese dark (koi kuchi) soy is roughly equivalent to light Chinese soy. Use for sashimi and sushi, of course, and as an all-round pantry staple.