How Soy Sauce Found Its Way Into Latin American Cooking
Chinese immigrants arrived in northern Mexico with almost nothing — and yet, somehow,…
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Toyo: A Guide to Filipino Soy Sauce
In the Philippines, soy sauce doesn’t wait to be called. It’s already on…
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Indian Cooking and Soy Sauce: Know the Line
Order chili chicken at any street-side stall in Mumbai, and you’ll get something…
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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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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…
