Japanese cuisine is one of my all-time favorites. I fell deeply in love with it when I traveled to Japan 15 years ago to ...

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

The high sodium content and fermentation process makes soy sauce save to keep at room temperature. However, for best flavor, ...

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 ...

Fukuoka Prefecture has over 100 soy sauce breweries. The basic production process is the same everywhere. Most soy sauce is made from four basic ingredients: soybeans, wheat, salt and water.

On Jan. 7, she released her latest work "Soy Sauce!" a picture book that honors the seasoning and how food connects family ...

While you can certainly use your hands, the process will be difficult and you ... If partaking in an omakase, ask your chef if soy sauce has already been brushed onto the fish. " ...