There are a great many variations on the theme of 'Soy sauce'. And whilst there are lots of descriptions of the difference, I can't find the answer to this question:
Which other soy sauce(s?) is Tamari closest too.
My specific scenario is this:
I use and intend to continue using Tamari as my go-to "soy sauce". But I've been seeing a lot of recipes asking for Chinese light AND dark soy sauce. So I'm thinking of buying 1 other "actual" soy sauce to complement my tamari in these recipes.
Which other soy sauce should I buy, light or dark.
(Just in case ...) Is this actually a good idea or will it Not Work, for some reason?