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

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.

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 ...

“How the soy sauce is blended depends on the type of fish, determining whether a lighter or richer flavor is needed,” she says. Similarly, New York’s Omakase Room by Shin gently reduces a ...