I tried Bragg’s recently. It tasted just like Le Choy soy sauce: cheap, thin, and salty. The Eden Organic Imported Shoyu Soy Sauce, OTOH, has an aroma like a fine wine.

By far the best soy sauce I’ve found---and it’s far better than Kikkoman, IMHO---is Eden Organic Imported Shoyu Soy Sauce, which I buy by the case. You can get it in <a href="http://www.edenfoods.com/store/product_info.php?cPath=29_60&products_id=107190”><b>10-oz bottles</b></a> or in <a href="http://www.edenfoods.com/store/product_info.php?cPath=29_60&products_id=107210”><b>20-oz bottles</b></a>.

This is quite similar to a recipe I got from the radio years ago:

1 cup soy sauce
1/4 cup bourbon
2 Tbsp brown sugar
1 Tbsp lemon juice
1 Tbsp sesame oil
1 Tbsp minced parsley
2 tsp grated fresh ginger
1 tsp Worcestershire sauce
1 clove garlic, crushed

Combine all ingredients for the marinade and marinate the chicken (or meat, if you like) in the mixture at least 3-4 hours before grilling. You can even marinate chicken all day. The amount above is sufficient for one chicken.

An Army wife who had lived in Tokyo after WWII and during the occupation tasted this and said that it originated as a steak marinade at the Imperial Hotel during the occupation. That would explain the combination of the American (bourbon) and Oriental ingredients. I haven’t tried it on steak—we mostly used it on chicken wings—but I would imagine that the marinating time would be shorter—on the order of a couple of hours. But experiment—always the rule.