Experience the incredible process of traditional soy sauce making, where black soybeans are carefully transformed into a rich ...

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 ...

Soy sauce is a versatile storecupboard ingredient, either added to dishes during cooking or used as a table condiment. It makes a great marinade or can be splashed into stews or used in sauces for ...

Soy sauce prawns is a fast and easy dish that appears on the menu of many Cantonese seafood restaurants. This version has an ingredient you wouldn’t expect in a Chinese dish: butter. It adds a ...

Most Hongkongers just go to the siu mei (roast meat) shop if they want soy sauce chicken, but it’s also easy to make. The fresh local chickens I buy are the perfect size: 1.2kg. If you like ...

The soy sauce has been made using the same family recipe since 1753 and follows the traditional mushiro koji method, in which each step takes years to complete. For comparison, most popular soy ...

"Traditionally, the soy sauce is made from fermented Soybeans, roasted beans, brine and Aspergillus oryzae. "Since traditional soy sauce takes months to make, many brands available now are made ...

A traditional soy sauce producer in Kumamoto Prefecture has also been developing new ideas, such as a clear (transparent) shoyu. This port town in Nichinan City has a long reputation as a center ...