Soy sauce and tamari may look almost exactly alike upon first glance, but these sauces have some key differences you'll want ...

So, for all our gluten-free friends, steer clear of soy sauce, or at least read the label before purchasing. The fermentation process for soy sauce can take anywhere from six months to three years ...

The basic production process is the same everywhere. Most soy sauce is made from four basic ingredients: soybeans, wheat, salt and water. Many breweries in Kyushu add a blend of sugar and other ...

George Chen, chef and owner of San Francisco’s China Live, blends a salt-forward Japanese soy sauce, a sweeter Chinese version, and a small amount of Indonesian kecap manis with added palm sugar and ...

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 ...

Today, tamari is commercially produced using a process very similar to soy sauce, except that it's brewed primarily with soybeans, with a touch of wheat sometimes added to the mixture to create a ...