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

light and dark soy sauce, white soy, twice-brewed, and traditional. (Or, using their traditional names, usukuchi, koikuchi, shiro, saishikomi, and tamari.) Some of those sauces are made without ...

We may receive a commission on purchases made from links. Along with ketchup, mayo, and mustard, soy sauce is one condiment that's seldom missing from a fridge. The dark, umami sauce is a shortcut ...

If you can’t be bothered, though, use granulated white sugar. Aged soy sauce, as its name suggests, is aged before bottling. It is not always labelled as “aged soy sauce”; the brand I buy ...

You need a special type of white soy sauce for chawanmushi. It’s not actually white, but it is very pale in colour – about the shade of mirin. Don’t use light soy sauce as it will turn the ...

Bring to the boil and simmer until thick and glossy. To make the crispy chicken and vegetables, mix the egg white, soy sauce, sugar, sesame oil and white pepper together in a large bowl.

Around the world, chefs are harnessing the power of soy sauce to deliver the savory fifth taste, umami. When it comes to soy sauce, there are plenty of excellent options available commercially ...