Soy sauce has been a staple ingredient in kitchens worldwide. Its sharpness and savory notes make it perfect for stir-fries, ...

An curved arrow pointing right. It can take four years to make one batch of barrel-aged soy sauce. The natural fermentation process was the norm in Japan for centuries, but when industrialization ...

cheaper methods of making soy sauce might label their products as "hydrolyzed soy protein." These methods are generally more chemical-driven than traditional ones. Manufacturers may use additives ...

Soy sauce is a versatile storecupboard ingredient, either added to dishes during cooking or used as a table condiment. It makes a great marinade or can be splashed into stews or used in sauces for ...

After more than a century of serving the community, Hup Teck Soy Sauce Factory in Gopeng, Perak, will close its doors for good on 28 January 2025 ...

Soy sauce prawns is a fast and easy dish that appears on the menu of many Cantonese seafood restaurants. This version has an ingredient you wouldn’t expect in a Chinese dish: butter. It adds a ...

The 72-year-old said only his sister and nephew were currently helping him run the business, which makes soy sauce in hundreds of large earthen urns in a garden using the traditional method of ...

A staple in most Asian cuisines , soy sauce isn't one homogeneous condiment, contrary to what many might believe. It is a complex product, with many regional differences, and types of flavour and ...