Restaurants all over the world are brewing their own soy sauce or creating custom blends and infusions, including Sushi ...

There are more differences between light and dark soy sauce than just color. And "light" and "lite" soy sauce aren't the same ...

Soy sauce and tamari may look almost exactly alike upon first glance, but these sauces have some key differences you'll want ...

An curved arrow pointing right. It can take four years to make one batch of barrel-aged soy sauce. The natural fermentation process was the norm in Japan for centuries, but when industrialization ...

Fukuoka Prefecture has over 100 soy sauce breweries. The basic production process is the same everywhere. Most soy sauce is made from four basic ingredients: soybeans, wheat, salt and water.

As a darker, more standard soy sauce, Shimbo uses Kikkoman in recipes like nikujaga (a beef, potato, and carrot dish) and teriyaki sauce. “No day passes without using soy sauce in my kitchen!” she ...

When it comes to soy sauce, there are plenty of excellent options ... For others, it involves a time- and labor-intensive process of koji-led fermentation that turns soybeans and other ingredients ...