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

When you want a salty, umami kick in your meals, soy sauce is an obvious choice. But liquid aminos — made from soybeans or ...

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 ...

Soy sauce, or shoyu, is a staple of Japanese cuisine. Different localities have their own unique flavors. Western Japan's Kyushu region is known for its distinctly sweet soy sauce, which has a ...

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 ...

Liquid aminos can act as a lower-sodium substitute for soy sauce, Grace Derocha, registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, tells TODAY.com. While she's seen ...

Did you know that the subtleties within soy sauce can also be attributed to terroir? Not in terms of where the soybeans grow, but rather in how fermentation in Virginia differs from other regions.

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 ...

This easy, brightly coloured pork and pepper stir-fry really celebrates that bottle of sweet chilli sauce – usually used just for dipping – hiding at the back of your fridge. Each serving ...