My go-to sauce consists of only tahini, soy sauce, and water, and it works on everything. The bitterness of the tahini is offset by the saltiness and umami of the soy sauce. The water is there to both ...

Though they are both seafood-based Asian condiments, plenty of qualities separate classic oyster sauce from fish sauce.

There are several Japanese barbecue sauces to choose from at the grocery store. We're here to let you know which one is ...

Japanese chicken meatballs are a standard offering in restaurants specializing in yakitori. They’re sometimes shaped into ...

Cut the bacon strips in half crosswise. Wrap a piece of bacon around each water chestnut and secure with a toothpick. Place ...

You'll be shocked at how instantly your cold water and dish soap starts to resemble milk after just a few seconds of steaming ...

Soy sauce is, indeed a very good store cupboard item that can be used to flavour far more than just Chinese foods. You can use it for marinating, dressing salads, boosting stews, and enriching dips ...

Shoyu, the Japanese term for soy sauce, is made from fermented soybeans, wheat, water, and salt. Although it sounds simple, the combination creates complex flavors. Moromi’s soy sauce is made ...

Easy Lamb Chops in thick soy sauce.

Lamb Forequarter Chops (see pic), turmeric powder, Ginger, lemongrass, garlic, Dark Soy Sauce, sugar, chicken seasoning powder or chicken bouillon ...

Oyster sauce is a thick condiment with a briny flavor and rich umami taste. It's a staple ingredient in Asian cuisine that adds depth and complexity to dishes. Made from oyster extracts, soy sauce, ...