Japanese Soy Sauce Never Left Home: Here’s Why
Ask someone in Shodoshima which soy sauce they keep at home, and they…
-
-
How Japan’s Soy Sauce Belt Shaped a Nation’s Pantry
Before there were brands, there were rivers. The soy sauce regions of Japan…
-
Why Soy Sauce Tastes Different Across Japan
By Keiko Kuroshima, the soy sauce sommelier Japanese soy sauce transcends the boundaries…
-
Salt, Miso, and the Slow Birth of Soy Sauce
By Keiko Kuroshima, the soy sauce sommelier Soy sauce is a fermented seasoning…
-
Inside Yasuo Yamamoto’s Living Soy Sauce Brewery
Yasuo Yamamoto will be the first to tell you that humans don’t make…
-
San-J’s Tamari: Eight Generations, One Recipe
Most soy sauce on an American grocery shelf is brewed from roughly equal…
