Restaurants all over the world are brewing their own soy sauce or creating custom blends and infusions, including Sushi Nakazawa (NYC and DC), Porgy’s Seafood Market (New Orleans), Benu (San Francisco ...

Finally, it is packaged in ... bream and turbot, two fish that appear in Japanese cuisine. Here's an interesting twist: Kamebishi also suggests trying the aged soy sauce along with sweet dishes.

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

Bright, tangy capers and lemon complement the buttery notes of freshly grilled or broiled tuna. This is collaborative content from Food & Wine's team of experts, including staff, recipe developers ...

“How the soy sauce is blended depends on the type of fish, determining whether a lighter or richer flavor is needed,” she says. Similarly, New York’s Omakase Room by Shin gently reduces a ...