Yeah, that's exactly it. Fortunately that's at least easy to get hold of. It does taste different, according to people who regularly eat both, but not catastrophically so. I basically use it in anything that calls for normal soy sauce. It's more similar to the kinds of soy sauce actually called for than GF bread generally is to normal bread. For example.

Oh, cool! I look forward to it. :) I think my favourite thing so far has actually been the pickled cucumbers! They're quite similar to a traditional way of eating cucumber here in Sweden, actually, but I like the Chinese recipe better. (And we eat a lot of pickled cucumber in summer, so a variety of recipes is a really good thing to have.)