One’s soy sauce; the other, tamari. Say “soy sauce” and most people will make an instant connection. They’ll know it’s widely used in Asian cooking and as a flavor-packet lining at the ...

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 ...

Finding out that your supposedly "premium" and "all-natural" soy sauce turns out to taste flat is an all-too-common experience for people who use this condiment in the kitchen. Fortunately ...