Thai Soy Sauce: The Four Bottles Every Cook Should Know
The Thai soy sauce aisle isn’t built for shortcuts. Four bottles sit side…
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YAMASAN’s Double Brewed Soy Sauce: 1,000 Days in Every Drop
There’s a small brewery in Tatsuno City, Hyogo Prefecture, called Suehiro Shoyu. It…
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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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Indonesian Soy Sauce: A Guide to Kecap Manis and Kecap Asin
Across most of Asia, soy sauce is salty. Indonesia went a different way….
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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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Toyo: A Guide to Filipino Soy Sauce
In the Philippines, soy sauce doesn’t wait to be called. It’s already on…
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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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How Japan’s Soy Sauce Belt Shaped a Nation’s Pantry
Before there were brands, there were rivers. The soy sauce regions of Japan…
