Shirotamari: Nitto Jozo’s Soy Sauce That Isn’t
No soybeans. No dark color. No resemblance to the soy sauce most people…
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Vietnamese Soy Sauce: How It Coexists With Fish Sauce
Every Vietnamese cook knows the two brown bottles on the counter aren’t interchangeable….
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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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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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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…
