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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What Is Tamari? (And Is It Always Gluten-Free?)
You’ve seen it on the shelf next to regular soy sauce, often 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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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…
