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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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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This is how Soy Sauce Meets Mediterranean Cooking
The Mediterranean had its own soy sauce once. It was called garum —…
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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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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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How to Taste Soy Sauce Like a Professional Judge
You pour soy sauce straight from the bottle onto your sushi without a…
