Take your Japanese cooking beyond that bottle of soy sauce.
Before we get into brands and all that, it is worth noting that if you're puzzling in front of a shelf of products, there are generally three indicators for higher-quality stuff: a clean ingredient list, nice packaging, and—sorry!—price. Many of the products we get in the US are the same ones that came about in the hard times of Japan's postwar era, and they contain harsh additives.
As opposed to the spice-heavy Indian pantry or the minimalist French cupboard, the Japanese pantry is distinctive in that it depends largely on foods that are fermented, contain glutamates, or both. Many of the staple dried foods, including seaweed, fish, and mushrooms, have naturally occurring glutamates, the magic amino acids that act as flavor megaphones when paired with other ingredients.
—I've since learned that there are better, more nuanced options out there, plenty of which are now available in the US.spores for at least a couple of months and up to a few years. But depending on its ingredient list, a soy sauce will fall into one of three main categories: the dark, and the milder tamari, originally the liquid by-product that formed on top of miso. Confusingly enough, the lighter-colored usukuchi is actually saltier than the darker-hued koikuchi.
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