Asian dressings

3:3:1:1

Soy:oil:vinegar:sugar I

Soy sauces

Many many different types and regional differences etc

-https://www.seriouseats.com/do-you-know-your-soy-sauces-japanese-chinese-indonesian-differences

Japanese

Usukuchi Shoyu (Light Soy Sauce) - saltier and maintains colour

Koikuchi Shoyu (Dark Soy Sauce) - less salt (most commonly refered to when not specified)

Tamari - seasoning and dipping - byproduct of miso production - stronger and thicker

Shiro Shoyu (White Soy Sauce) - dipping sauce for raw white fish and soup sesoning

Chinese

Unlike Japanese soy sauces, Chinese soy sauce naming conventions aren't as strictly defined

Light - General purpose cooking and seasoning.

Dark - Cooking, sweeter, viscous (unlike japanese) still less salty though

Korean - dont do this cooking much