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

But the same gluten-free characteristic can be had with tamari, which is naturally made and, in my opinion, much closer to ...

The best stir fry sauces are robust, fragrant, and authentic to their respective regions of origin. They aren’t blander, ...

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

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

Some followers wanted to explain that this is not the way that all types of sauce are made, with @bucasbox being just one that clarified "This is real soy sauce, but its only about 1% of the soy ...

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.

It can take four years to make one batch of barrel-aged soy sauce. The natural fermentation ... to revive barrel-making and preserve the authentic version of Japan's staple seasoning.