Start the day smarter. Get all the news you need in your inbox each morning. Originating in China more than 2,300 years ago, soy sauce is a liquid condiment that is "made from fermented soybeans ...

Sauces are a flavorful and popular addition to many dishes, as they can add depth, moisture, and texture to a variety of ...

but its only about 1% of the soy sauce you see. Rest of it is industrially made." Of course, the unique method has also drawn some smiles from amused followers. @easypeasy said: "So, Soy Sauce ...

but its only about 1% of the soy sauce you see. Rest of it is industrially made." Meanwhile, others found humor in the discussion, with @easypeasy jesting: "So, Soy Sauce comes from squeezing old ...

So what are the essentials and which dishes should you cook first? Try to get your hands on a Japanese soy sauce (or ‘shoyu’). Shoyu can be light (‘usukuchi’), with a saltier flavour ...

Suggest storing a bottle of soy sauce outside the fridge in Japan and you're likely to receive a lukewarm reception as it's widely believed that the sauce starts going bad if not refrigerated.

We think of ketchup as a thick red sauce, but it was something pretty different in the beginning. It originated as a thin soy sauce made ... So the next time you grab that bottle of ketchup ...