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

The best stir fry sauces are robust, fragrant, and authentic to their respective regions of origin. They aren’t blander, ...

Not exactly speedy. Alternatively, there are hacks to making a faux sauce with beef bouillon, balsamic vinegar, molasses and spices, but it doesn't hold a candle to the real thing. Unless you’re more ...

Some followers wanted to explain that this is not the way that all types of sauce are made, with @bucasbox being just one that clarified "This is real soy sauce, but its only about 1% of the soy ...

"This is real soy sauce, but its only about 1% of the soy sauce you see. Rest of it is industrially made." Meanwhile, others found humor in the discussion, with @easypeasy jesting: "So, Soy Sauce ...

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.

Kamebishi's 20-year-aged soy sauce is the most expensive soy sauce in the world, sometimes selling for $125 for less than 4 tablespoons. The soy sauce has been made using the same family recipe ...

It can take four years to make one batch of barrel-aged soy sauce. The natural fermentation ... to revive barrel-making and preserve the authentic version of Japan's staple seasoning.