Restaurants all over the world are brewing their own soy sauce or creating custom blends and infusions, including Sushi ...

The dark, umami sauce is a shortcut to mouthwatering flavor. It's perfect for practically everything, particularly mild fish. To really take your seafood to the next level, combine your soy sauce ...

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.

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 ...

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 ...

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 ...