As a flavoring, soy sauce, but low sodium. Regular soy sauce makes my head hurt. Liquid aminos is a useful thing, but I don't think it does what soy sauce does for flavor.

For the amino acids, liquid aminos are a great delivery system.

I really haven't used either in a really long time. I don't think they're interchangeable either. I can definitely taste a difference between them.

I use a few different soy sauces -- low sodium, sweet, and Golden Mountain which is a soy-based seasoning sauce.

Other Soy-Based Seasoning Sauces

"Golden Mountain Sauce, Thai Seasoning Sauce, Maggi, Bragg's Liquid Amino (or liquid soy seasoning)...these are basically a type of soy sauce in a sense that they are all fermented, salty soy products. They just don't call them soy sauce because the flavours are different. In the case of Bragg's is also gluten free and can be used as a gluten-free soy sauce.

A better option for gluten free soy sauce substitute is perhaps tamari. Tamari is a type of Japanese soy sauce that is made with little or no wheat, but most brands on the market in N. America make it with no wheat so it’s appropriate for people who don’t eat gluten."

https://hot-thai-kitchen.com/soy-sauce-101/

I usually use Silver Swan soy sauce made in the Philippines that I get at a local Asian market.

I use light soy, mushroom soy, tamari, and liquid aminos. Depends on what I'm making what I use. I used to have white soy, but I just didn't use it often enough to keep some on the shelf.

They can all taste so different even in the same labeled category.

During lockdown i was forced to select a few different brands due to 'out of stock' issues. One in particular we did not care for at all. I used it in things with muliple ingredients so it was well hidden.

Check labels. Some are full of caramel coloring and sugars. I can add my own amount of sugar to our taste which is very low.

My basic line-up...

The rice vinegar is un-seasoned meaning no sugar. PearlRiver soy is highly recommend by those in the know. Braggs is rarely used but need it for friends that like it. San-j Tamari is our top favorite especially for pure uses like a dipping sauce. Apple Cider is a french brand we like but i don't see it on Amazon---we get it locally.

I buy Kishibori Shoyu (soy sauce) at a Japanese market, or a similar brand. The bottles are wrapped in paper and sometimes the bottles are in their own boxes. I also have mushroom soy sauce, which I like.

I've not had much experience with liquid aminos.

I sometimes use a Japanese black rice vinegar, and the brand very much matters for this - I strongly dislike the Chinese black vinegars that I've had. The one I prefer is distributed by Nishimoto. The brand is "Rinkosan Kurosu", Uchibori BR. Amazon sells it now, but it costs a fraction of that at the Japanese markets that I go to in West L.A.

I’m with olychick and only use organic Tamari now.

I use Bragg's because my celiac daughter can have it and it's the only gluten free option that is readily available here.

Annie