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

Gochujang is one of the core three jangs or sauces in South Korean cooking, the other two being doenjang (or fermented ...

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

Cleanly wiped traditional earthenware pots, also called 'jangdok,' were neatly lined up across the wide-open backyard of Kim ...

"Jang" is a traditional Korean fermented soybean-based condiment foundational to many Korean dishes. It includes several ...

Of all the condiments out there, these 15 best condiments do the heaviest lifting, and we love them for it. But which one ...

Cook onions. Thinly slice half of a medium red onion (you can use any onion you have on hand, but I like the sweetness of red ...

Chefs, culinary experts, and true Italians all preach that there's nothing quite like homemade pasta sauce. It's a labor of love that rewards you with an authentic, rich, and fresh flavor, and a ...

Liquid aminos can be made from soy or coconut sap. But are liquid aminos actually healthier than soy sauce? It depends on ...