Yugeta Shoyu: Where The Place Is the Main Ingredient
Yohichi Yugeta wants you to think about soy sauce the way you think…
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Soy Sauce Glossary: Koikuchi, Tamari, Ganjang, & More
The bottle says tamari. Your recipe calls for usukuchi. The store shelf has…
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This is how Soy Sauce Meets Mediterranean Cooking
The Mediterranean had its own soy sauce once. It was called garum —…
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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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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 Works Best in Italian Cooking?
Italians have been chasing umami for centuries — they just never called it…
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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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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…
