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 ...

Starting as a by-product of miso soup, Japan’s first soy sauce ... comes a premium version of its light soy sauce, made ...

But those who want to try out Japan Caviar Inc.’s Caviar Soy Sauce on their sushi and sashimi shouldn’t sweat over shelling out for it. A 30-gram jar sells for just 1,980 yen ($19), including ...

Couple revered for Japanese language test to keep going ... Heavy snow to hit eastern and western Japan through Dec. 29 Uranium, fuel rod casing found in Fukushima nuclear debris Hachiko-like ...

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 ...

Manufacturers of miso paste and soy sauce widely produced in Japan’s central region are betting on inbound tourists having a yen for Japanese fermented foods and the rich traditions of Japanese ...