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 ...

Soy sauce and shoyu are two immensely popular Asian condiments. While similar, there are several key differences between ...

This brined koji, which is called moromi, is left to ferment for several months to develop its characteristic flavor. After aging, it's pressed to extract the liquid, aka raw soy sauce.