Kikkoman is a brand of Japanese soy sauce. The Japanese make and ferment their soy sauce differently than the Chinese do and so it has a different flavor. As the redoubtable Wikipedia puts it:
“Most but not all Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend towards an alcoholic sherry-like flavor, due to the addition of alcohol in the product.”
Kikkoman is “Honjōzō hōshiki” (contains 100% naturally fermented product.). There are many brands of Japanese soy sauce, but the best are naturally fermented, with all or mostly wheat as its base, and it is clear, never cloudy. Kikkoman is distributed world-wide, so I had hoped it was fairly universally available.
Definitely avoid the really cheap soy sauce – it is most often “chemical” soy sauce, not brewed and fermented.
And I personally see no need to pat it dry – just set it out on the plate and eat it that way. Once the daikon, ginger, onion and soy are there you will never notice the liquid the tofu came in.