For context she's currently getting dragged on twitter for being weirdly racist about asian food 
this post was submitted on 06 Feb 2026
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Shōyu is Japanese. Dark and light soy sauces are usually used in Chinese cooking.
Although your standard Kikkoman is a dark soy sauce by Japanese grading.
2nd time in a week I have learned something by being wrong online, truly an OP technique.
I'll be candid and tell you that I substitute different soy sauces in a pinch. Sure, it's not perfect or whatever - but my family has a decent enough home made meal on the table so that's a W to chalk up.
If I'm planning on experimenting with a specific type of cuisine for a while, I'll go and grab the right kinds of soy sauce for the recipes I'm planning to try.