Restaurants all over the world are making their own soy sauce from scratch.Around the world, chefs are harnessing the power ...

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

Here's a great way to enjoy seasonal fish simmered in sweet soy sauce. Though we're going to use flounder fillets in this “nitsuke” recipe, the basics of it apply to all fish, be they plain ...

Many recipes that survive from antiquity call for allowing fish to putrefy in open vats ... But we have to think of garum like we would salt, or soy sauce. You use only a few drops, and the ...

To make fish sauces like nam pla, seafood is pickled in salt so that it is broken down by its own enzymes, turned into a liquid and filtered. Soy sauce is made by adding koji mold to steamed ...