When you want a salty, umami kick in your meals, soy sauce is an obvious choice. But liquid aminos — made from soybeans or coconut sap — could be a healthier alternative for some. Liquid ...

Shoyu, the Japanese term for soy sauce, is made from fermented soybeans, wheat, water, and salt. Although it sounds simple, the combination creates complex flavors. Moromi’s soy sauce is made ...

The Japanese Agricultural Standards recognizes five types of soy sauce -- common, light color, "tamari", re-fermented, and extra light color -- with the common type accounting for 84.9 percent of ...

Soy sauce giant Kikkoman Corp. said roughly half of its household products now come in airtight containers. The company's Kikkoman Freshly Pressed Nama-Shoyu can maintain freshness for up to 90 ...

If you want to make superior pork and cabbage jiaozi that are memorable in multiple ways, then you need to use tips from an ...

To amp up the flavor in the mushrooms, we add chunjang (Korean black bean paste) and oyster sauce for a deep savory and umami ...

Siong Tong Gai specialises in fresh steam fish in a superior broth, but menu includes a wide variety of pork, chicken and ...

Over 20,000 EatWell readers have had their say, and without further ado, here are your Eatwell Yummies 2024 Winners!