I see thick soy sauce (the 1st jar on the right) usually in stir fry or braise recipes. It’s really more like a paste than the thin “pourable” soy sauces we think of.
Dark soy sauce is indispensible in my house. I use it quite a bit for making other sauces where I don’t want a predominantly salty profile that regular soy sauce leaves. E.g., dumpling dipping sauces, sesame/peanut noodle sauce, etc.
I have tamari, a Japanese “light” soy sauce (rarely use this; not very fond of this product), regular soy sauce, dark soy sauce. I used to have a sweet soy sauce, that I’ve since gotten rid of after little use, so I’m back within the range of “not crazy”.
