If you’ve ever been at a sushi restaurant, you’ve most likely reached for the table’s resident bottle of soy sauce to fill ...

The high sodium content and fermentation process makes soy sauce save to keep at room temperature. However, for best flavor, ...

But nothing humbles you quite like discovering that you’ve been using something the wrong way for years, especially something ...

but did you realise that’s how you use it? "Hold your finger firmly against one side, and the soy sauce will stop flowing from the other, meaning no spills or splashes and complete control." ...

Whisk together sugar, tahini, eggs, cocoa powder, sesame oil, vanilla, and soy sauce. Stir in chocolate mixture, then fold in flour until just combined. Scrape into baking pan. Bake until edges are ...

If you can’t be bothered, though, use granulated white sugar. Aged soy sauce, as its name suggests, is aged before bottling. It is not always labelled as “aged soy sauce”; the brand I buy ...

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 ...

On Jan. 7, she released her latest work "Soy Sauce!" a picture book that honors the seasoning and how food connects family ...

The soy sauce has been made using the same family recipe since 1753 and follows the traditional mushiro koji method, in which each step takes years to complete. For comparison, most popular soy ...

For her roasted butternut squash Parmesan, a fully vegetarian take on the classic, cookbook author Raquel Pelzel adds soy sauce to jarred tomato sauce to give it a boost of umami flavor.