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

There are plenty of options out there that taste nearly identical to the sauces found at your beloved fast food chains. Here ...

For many, the concept of terroir is often limited to wine. Occasionally, it might be referenced when discussing dairy products, primarily cheeses, and some produce. However, it is predominantly ...

Only a few foods are as versatile as soy sauce. While it is very popular in south east asian dishes like noodles rice and sushi, lately it has also become a common ingredient in American, Spanish, ...

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

Use dark soy sauce to give colour to noodle dishes; its sweetness also makes it good as a dipping sauce.

It is expensive but is only used in small quantities. If you can’t find it, use dark soy sauce, although the flavour won't be as good. Once the ingredients are prepared, the onions and prawns ...

According to Sata, if the water hardness is too high, it becomes difficult to achieve the delicate tastes and aromas that can take a soy sauce (or wine) from good to exceptional. “In fact ...

Use dark soy sauce to give colour to noodle dishes; its sweetness also makes it good as a dipping sauce.