Kioke vs. Tank: Two Approaches to Soy Sauce Brewing
By Keiko Kuroshima, the soy sauce sommelier. The most fundamental difference between kioke…
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Tane-Koji: The Blueprint of Soy Sauce
By Keiko Kuroshima, the soy sauce sommelier. Soy sauce brewing starts with koji…
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How Koikuchi Soy Sauce Is Made
By Keiko Kuroshima, the soy sauce sommelier Soy sauce brewing is a fermentation…
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Soy Sauce Brewing Methods: Honjozo, Kongojozo, and Kongo
By Keiko Kuroshima, the soy sauce sommelier Soy sauce is made from four…
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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…
