A versatile seasoning agent from Japan, there is a particular type of soy sauce that can take the title as the most expensive ...

Similar to Chinese soy sauce, the Japanese variety comes in light and dark, as well as a thicker sauce and refermented option. Generally, the light and dark versions are used in cooking.

Soy sauce, or shoyu, is a staple of Japanese cuisine. Different localities have their own unique flavors. Western Japan's Kyushu region is known for its distinctly sweet soy sauce, which has a ...

Try to get your hands on a Japanese soy sauce (or ‘shoyu’). Shoyu can be light (‘usukuchi’), with a saltier flavour, or dark (‘koikuchi’), with a more rounded (though not necessarily ...

With more and more overseas travelers seeking out day trips to the Japanese countryside while visiting big ... The highlight of the cafe is the “soy sauce bar” where you can try 99 types of soy sauce.

Chinese and Japanese soy sauce ... water or caramelised to produce various grades and types – including dark soy sauce, which is sweeter and thicker. Sweet, light, and dark: when to use which ...

Add the sugar, vinegar and soy sauce and process to a smooth purée. Pour the cooking oil and sesame oil into a liquid measuring cup with a pouring spout. With the motor running, add the oils in a ...

This Japanese adaptation of the Chinese dish char siu is seasoned with sugar, sake and dark soy sauce and braised at a low temperature for a few hours. It is then ready for using in ramen.