Why Soy Sauce Tastes Different Across Japan
By Keiko Kuroshima, the soy sauce sommelier Japanese soy sauce transcends the boundaries…
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Salt, Miso, and the Slow Birth of Soy Sauce
By Keiko Kuroshima, the soy sauce sommelier Soy sauce is a fermented seasoning…
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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…
