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

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

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

Use light soy sauce to flavour dishes without darkening them - when stir-frying vegetables or chicken, for instance. Use dark soy sauce to give colour to noodle dishes; its sweetness also makes it ...

Liquid aminos "give you some of that flavor without as much sodium," Derocha ... deep umami flavor. But, because soy sauce contains wheat, it's generally not suitable for those who follow a ...