a testament to the enduring quality of this naturally brewed soy sauce. First established in Japan, the brand now operates ...

At 69, she embodies the rich tapestry of Korean culinary heritage, dedicated to the age-old craft of traditional soy sauce and fermented condiments ... aging in natural elements—sunlight ...

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

The next frontier? Soy sauce. Like miso, soy sauce is another fermented product with an astonishing depth of umami flavor, potent enough that just a few drops can add an irresistible note to many ...