George Chen, chef and owner of San Francisco’s China Live, blends a salt-forward Japanese soy sauce, a sweeter Chinese ...

Around the world, chefs are harnessing the power of soy sauce to deliver the savory fifth taste, umami. When it comes to soy sauce, there are plenty of excellent options available commercially ...

George Chen, chef and owner of San Francisco’s China Live, blends a salt-forward Japanese soy sauce, a sweeter Chinese version, and a small amount of Indonesian kecap manis with added palm sugar ...

Soy sauce is also produced in different styles, including light, dark, sweet and low-sodium. Keep in mind that we're mainly focusing on Japanese soy sauce in this post, but there are also Chinese, ...

New tariffs are putting pressure on imported staples like soy sauce and squid, with some already vanishing from shelves.

As tariffs soar, American consumers and restaurants may face higher prices and limited availability of these beloved products ...

As a darker, more standard soy sauce, Shimbo uses Kikkoman in recipes like nikujaga (a beef, potato, and carrot dish) and teriyaki sauce. “No day passes without using soy sauce in my kitchen!” she ...

At his vegan burger company, he takes beetroots for sweetness, mushrooms for density and onions for meatiness and ferments them in Japanese soy sauce in a method similar to kimchi for 15 days.

Grocery stores that cater to East, Southeast, and South Asian communities carry a wide selection of foundational ingredients ...

Kyoto restaurant has been bringing old-school Japanese dishes and teppanyaki to Old Town Scottsdale since 1982.