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

Soy sauce's umami flavor can enhance a variety of dishes. In Korea, there are three types of soy sauce, each slightly ...

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

Different localities have their own ... produced in Kyushu is slightly less salty than the types made in eastern Japan. He says soy sauce from Kanto contains enough salt so that even a small ...

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.

Soy sauce is a versatile storecupboard ingredient, either added to dishes during cooking or used as a table condiment. It makes a great marinade or can be splashed into stews or used in sauces for ...

In Kyushu (southwestern Japan), various types of soy sauce have been developed to complement different dishes. From one region to the next, each sauce has its own tradition and use. This has led ...

In fact, it has multiple types of soy sauce, each with their own unique ... Yangjo ganjang is different because it also contains either rice or wheat as an ingredient. It also has yeast added ...