The brand covers a range of preferences, from its original traditionally brewed soy sauce to reduced sodium, organic, ...

Instead of being brewed and fermented in the traditional soy sauce method, this brand uses chemically hydrolyzed soy proteins to speed things up. Here's a look at that process, not only for what ...

Shoyu, the Japanese term for soy sauce, is made from fermented soybeans, wheat, water, and salt. Although it sounds simple, ...

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

Jang-making culture would be the country's 23rd item on the prestigious list. A uniquely original Korean piece of culture is the method of making maeju to produce doenjang (fermented soybean paste) ...

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.

A Japanese recipe calling for ‘soy sauce’ will usually mean dark, so a bottle of this or ‘all-purpose’ Japanese soy sauce (some of the most popular brands on British shelves are good all ...