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

Use light soy sauce to flavour dishes without darkening them - when stir-frying vegetables or chicken, for instance. Use dark soy sauce to give colour to noodle dishes; its sweetness also makes it ...

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 ...

Did you know that the subtleties within soy sauce can also be attributed to terroir? Not in terms of where the soybeans grow, but rather in how fermentation in Virginia differs from other regions.

Also, could you please explain the differences between light and dark soy sauces, and should kecap manis be reserved only for Indonesian dishes? Suzanne I feel that soy sauce is an ingredient that ...

Use light soy sauce to flavour dishes without darkening them - when stir-frying vegetables or chicken, for instance. Use dark soy sauce to give colour to noodle dishes; its sweetness also makes it ...