Turns out, there’s an ancient art to soy sauce. Industrialization has made food-making a more efficient process but we’re ...

Soy sauce is a versatile storecupboard ingredient, either added to dishes during cooking or used as a table condiment. It makes a great marinade or can be splashed into stews or used in sauces for ...

Soy sauce, or shoyu, is a staple of Japanese cuisine. Different localities have their own unique flavors. Western Japan's Kyushu region is known for its distinctly sweet soy sauce, which has a ...

An curved arrow pointing right. It can take four years to make one batch of barrel-aged soy sauce. The natural fermentation process was the norm in Japan for centuries, but when industrialization ...

When you want a salty, umami kick in your meals, soy sauce is an obvious choice. But liquid aminos — made from soybeans or coconut sap — could be a healthier alternative for some. Liquid ...

Soy sauce giant Kikkoman Corp. said roughly half of its household products now come in airtight containers. The company's Kikkoman Freshly Pressed Nama-Shoyu can maintain freshness for up to 90 ...

This easy, brightly coloured pork and pepper stir-fry really celebrates that bottle of sweet chilli sauce – usually used just for dipping – hiding at the back of your fridge. Each serving ...