/ck/ - Food & Cooking

So, I've been cooking a lot with Kikkoman soy sauce recently and it's been absolutely great.
The store I bought it from ran out of it, so I bought another brand, presumably Chinese.

When I came home to taste it for another dish I was making, I tasted it and man, was it gastly.
It was probably the surprise factor, but I didn't know that soy sauce tasted so different in other cultures.

Can someone give me a quick flavor rundown on when to use which soy sauce?