5 Types of Japanese Soy Sauce: A Complete Guide to Shoyu
If you think all soy sauce tastes the same, you haven’t cooked with…
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Light vs. Dark Soy Sauce: A Home Cook’s Guide
The recipe calls for “light” soy sauce… You grab the bottle labeled “light,”…
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Chinese vs. Japanese vs. Korean Soy Sauce: Key Differences
If you think soy sauce is soy sauce, try cooking Chinese fried rice…
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Does Soy Sauce Go Bad? Proper Storage for Shoyu
You discover a bottle of soy sauce in the back of your pantry,…
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Top 5 Soy Sauce Substitutes (And When NOT to Use Them)
You’re halfway through prep. The wok is heating. Aromatics are ready. You reach…
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Soy Sauce Pairings: Beer, Wine, Cheese and Chocolate
You’ve invested in a bottle of aged shoyu or premium tamari, and now…
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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,…
