Japanese Soy Sauce Never Left Home: Here’s Why
Ask someone in Shodoshima which soy sauce they keep at home, and they…
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How Japan’s Soy Sauce Belt Shaped a Nation’s Pantry
Before there were brands, there were rivers. The soy sauce regions of Japan…
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How to Taste Soy Sauce Like a Professional Judge
You pour soy sauce straight from the bottle onto your sushi without a…
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Why Does Some Soy Sauce Cost $3 and Others $100?
A bottle of soy sauce sits next to a bottle of aged balsamic…
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Why Soy Sauce Tastes Different Across Japan
By Keiko Kuroshima, the soy sauce sommelier Japanese soy sauce transcends the boundaries…
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Salt, Miso, and the Slow Birth of Soy Sauce
By Keiko Kuroshima, the soy sauce sommelier Soy sauce is a fermented seasoning…
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Inside Yasuo Yamamoto’s Living Soy Sauce Brewery
Yasuo Yamamoto will be the first to tell you that humans don’t make…
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San-J’s Tamari: Eight Generations, One Recipe
Most soy sauce on an American grocery shelf is brewed from roughly equal…
