Soy sauce, or shoyu, is a staple of Japanese cuisine ... has a strong sweetness, but it is also light. Soy sauce from Kagoshima is even sweeter and a little more viscous," Ohama says.

Japan's soy sauce exports in 2023 topped 10 billion yen ($65 million) for the first time on record due to the surging global ...

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

Japan's soy sauce exports in 2023 topped 10 billion yen for the first time on record due to the surging global popularity of washoku traditional Japanese cuisine, according to Tokyo Customs data.

The Japanese Agricultural Standards recognizes five types of soy sauce -- common, light color, "tamari", re-fermented, and extra light color -- with the common type accounting for 84.9 percent of ...

There are two main types: Light soy sauce, saltier and more liquid ... It is often used in Japanese recipes such as teriyaki ...

and “Washoku no osarai jiten” (Reference Book When Reviewing Japanese Cuisine). 100 grams spinach, liquid for immersion (1 cup dashi stock, bit of light-colored soy sauce), 1/4 apple ...

Add the sugar, vinegar and soy sauce and process to a smooth purée. Pour the cooking oil and sesame oil into a liquid measuring cup with a pouring spout. With the motor running, add the oils in a ...

Add dashi stock, light-colored soy sauce, salt and sugar in a cup or other ... Akiko Watanabe is a cooking expert specializing in Japanese cuisine. Midori Kasai is a professor emerita at ...