Japanese cuisine is one of my all-time favorites. I fell deeply in love with it when I traveled to Japan 15 years ago to ...

To keep things simple, I narrowed the selections down to each brand's basic soy sauce, leaving out lite, low-sodium, tamari, or flavored varieties. I included both Japanese shoyu and Chinese-style ...

The new tariffs may impact pantry staples such as coconut cream and soy sauce, as well as rice, sugar, salmon, and frozen ...

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 ...

Holding up the supermarket own-brand 'light soy sauce' bottle to camera, she said: 'This one from Tesco is only 20 per cent soy sauce extract. The rest is water, salt, three different types of ...

Japan Caviar released the soy sauce on Dec. 11 with two other condiments ... The product is marketed under the Miyazaki Caviar 1983 brand because local farmers began growing sturgeon in 1983 ...

Even if you can read Chinese or Japanese, that feeling gets really intense in the soy sauce section. There are various types (light, dark, thin, black, sweet), competing brands (often from different ...

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 ...