Liquid seasoning and soy sauce look alike and even taste similar, but there are big differences in how each product is made.

there are various types of soy sauce out there that have different measurements and ratios that make them all uniquely different. For example, in my family, we use thin soy sauce which is an umami ...

Soy sauce's umami flavor can enhance a variety of dishes. In Korea, there are three types of soy sauce, each slightly ...

Tamari has been around for ages, but it really came online in the West when those that adhere to gluten free diets needed a ...

Different localities have their own ... produced in Kyushu is slightly less salty than the types made in eastern Japan. He says soy sauce from Kanto contains enough salt so that even a small ...

Soy sauce is a versatile storecupboard ingredient, either added to dishes during cooking or used as a table condiment. It makes a great marinade or can be splashed into stews or used in sauces for ...

In Kyushu (southwestern Japan), various types of soy sauce have been developed to complement different dishes. From one region to the next, each sauce has its own tradition and use. This has led ...

Kamebishi's 20-year-aged soy sauce is the most expensive soy sauce in the world, sometimes selling for $125 for less than 4 tablespoons. The soy sauce has been made using the same family recipe ...

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 ...