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 ...

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

A uniquely original Korean piece of culture is the method of making maeju to produce doenjang (fermented soybean paste) and soy sauce, then adding newly brewed sauce to that previously left over.

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

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 ...