Thai Soy Sauce: The Four Bottles Every Cook Should Know
The Thai soy sauce aisle isn’t built for shortcuts. Four bottles sit side…
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YAMASAN’s Double Brewed Soy Sauce: 1,000 Days in Every Drop
There’s a small brewery in Tatsuno City, Hyogo Prefecture, called Suehiro Shoyu. It…
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Indonesian Soy Sauce: A Guide to Kecap Manis and Kecap Asin
Across most of Asia, soy sauce is salty. Indonesia went a different way….
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Why Dunking Sushi in Soy Sauce Misses the Point
June 18 is International Sushi Day, global excuse to sit at a counter,…
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Nikiri: The Art of Cooking Soy Sauce Into Something Better
There’s a moment in the preparation of traditional Edomae sushi that most diners…
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What Soy Sauce Is Actually Used in Sushi Restaurants?
You sit down at the counter, the chef hands you a piece of…
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Which Soy Sauce Is Best for Grilling and Barbecue?
Fire up the coals, because soy sauce for grilling is one of the…
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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…
