Shoyu, the Japanese term for soy sauce, is made from fermented soybeans, wheat, water, and salt. Although it sounds simple, ...

Liquid seasoning and soy sauce look alike and even taste similar, but there are big differences in how each product is made.

Reducing soy sauce on the stove is an excellent way to naturally thicken it without adding thickening agents or ingredients. Apart from thickening the sauce, this method also concentrates its intense ...

The dark vinegar can be used to replace soy sauce in equal measure ... consider mixing it with some lemon juice to balance its piscine flavor. Oyster sauce is another excellent alternative -- though ...

It is expensive but is only used in small quantities. If you can’t find it, use dark soy sauce, although the flavour won't be as good. Once the ingredients are prepared, the onions and prawns ...

Light soy sauce is thin and relatively pale in colour, with a salty, balanced flavour. It’s the one I use most for cooking and dipping sauces. Dark soy sauce has added sugar, making it darker ...

Marinate for 10-15 minutes. Keep aside. 2. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine, brown sugar and cornstarch. Set aside. 3. Heat a wok or large ...