Actually, there aren’t many cons.
Soy sauce is a condiment dating back millennia, and the process of making it has been refined in just about every way imaginable at this point. Multiple varieties with subtle flavors to match certain dishes have been developed and the process of brewing can range from state-of-the-art mass production technology to traditional wooden barrels.
But despite all this surprises still emerge, such as the Fluffy Foam Soy Sauce (Mokomoko Awa Shoyu) that our writer Maro stumbled upon by chance at a highway rest stop. She would have almost been convinced the two types