The County of Los Angeles Public Health ordered the temporary closure of a ramen restaurant on July 29. While the closure was ...

Shoyu is generally lighter and milder than Chinese soy sauce due to the inclusion of wheat, but its long and evolving history has seen it develop a wide array of different flavors.

“The body of broth is important as far as the depth, the taste, the texture, the silkiness. Personally, I have a love for shoyu,” Rasheeda Purdie, owner of Ramen by Rā, tells TODAY.com.

Shio, Shoyu, Tonkotsu and Miso: Everything to know about ramen broth From Shio to Tonkotsu, here's everything you need to know. May 20, 2024, 5:10 PM PDT / Source: TODAY Joseph Lamour ...

Hawai‘i-style thick barbecue sauce is the key to these flavorful burgers that are topped with Cheddar cheese, French-fried ...

11 Ways to Make Ramen From a Breakfast Bowl to Traditional Tonkotsu Craft a comforting bowl of ramen with the ultimate chewy noodles and warming broth.

Here’s everything you need to know when using the fermented Japanese staple behind soy sauce, miso, and sake — plus the differences between koji rice, shoyu koji, and shio koji.

Photograph by Tony Valainis CHEF KYLE HUMPHREYS learned the ramen game in Japan, then came to Indy to ply his noodle trade at Lil Dumplings and his Shoyu Shop pop-up. Soon enough, brothers Neal and ...