This combination is almost divine - light soy and sesame oil. Wrap rice and some raw vegetables (ideally include pickled radish) in seaweed leavers and then dip it in this and enjoy. Mouth joy. Note that the sesame oil should be good quality - not the typical rubbish you find in the Amoy range at Sainsburys - just like with olive oil, the oil quality is paramount.
oil and soy - the Asian equivalent of balsamic vinegar and olive oil