Restaurants all over the world are brewing their own soy sauce or creating custom blends and infusions, including Sushi ...

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 ...

We may receive a commission on purchases made from links. For sushi or a veggie stir-fry, it's easy enough to head to most grocery stores and pick up a bottle of soy sauce without glancing at the ...

The raw soy sauce is held in a special tank for a few days so the mixture can settle into three layers: oil on top, sediment ...

As dark soy sauce is having a bit of a moment, it's worth taking note of how it differs from regular, light soy sauce. Here's what sets the two apart.

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

4 to March 3. What inspired you to write "Soy Sauce!" and how did you develop its themes? My inspiration came while researching Korean cuisine, particularly the work of ganjang master Ki Soon-do in ...

Turns out, that little red cap with two spouts is made that way so you can control the flow with the push of a finger. Hold the bottle at an angle, like you normally would. Place a finger over one of ...

She served the wings on a bed of shredded iceberg lettuce, which then became flavoured with the soy-sauce coating, so we enjoyed eating that, too. Although it takes time to fry these wings ...