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 ...

Soy sauce, or shoyu, is a staple of Japanese cuisine. Different localities have their own unique flavors. Western Japan's Kyushu region is known for its distinctly sweet soy sauce, which has a ...

This easy, brightly coloured pork and pepper stir-fry really celebrates that bottle of sweet chilli sauce – usually used just for dipping – hiding at the back of your fridge. Each serving ...

An curved arrow pointing right. It can take four years to make one batch of barrel-aged soy sauce. The natural fermentation process was the norm in Japan for centuries, but when industrialization ...

Soy sauce giant Kikkoman Corp. said roughly half of its household products now come in airtight containers. The company's Kikkoman Freshly Pressed Nama-Shoyu can maintain freshness for up to 90 ...

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 ...

Few foods are as versatile as soy sauce. While it's especially popular in Chinese and Japanese dishes like rice, noodles and ...

One’s soy sauce; the other, tamari. Say “soy sauce” and most people will make an instant connection. They’ll know it’s widely ...

Foshan Haitian Flavouring & Food Co., one of the biggest condiment makers in China, is considering a second listing in Hong Kong that could raise at least $1.5 billion, people familiar with the ...