and soy sauce—but tofu, edamame, and soy milk do not contain these healthy bacteria, since they're not fermented foods. A ...

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

Utsunomiya Yuka, a Gakushuin Women's College professor who studies food culture, says soy sauce in Kyushu was not sweet before World War Two. Utsunomiya says supply shortages during and after the ...

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.

Under the concept of “improving health through food,” she continues ... This week’s recipe is “chicken heart pickled in soy sauce,” which flashed into her mind while cooking at Sai.

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 ...