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 ...

Despite the common misconception that it originated in Japan ... you that was left after the beans were pressed. Of course, jiang you is what we today know as soy sauce. It is estimated that ...

Unlike Western countries, where processed foods are the primary source, over 50% of Japan’s dietary salt comes from discretionary sources, such as salt added during cooking or at the table. Soy ...

MIYAZAKI--A company here debuted what it hopes will be the creme de la creme of soy sauces--the world’s first made with caviar. But those who want to try out Japan Caviar Inc.’s Caviar Soy ...

This sees a grain flour like wheat, rye, millet or sorghum inoculated with aspergillus mould, known as koji in Japan. The culture is mixed with cooked soy beans, dry salt or brine, and left to ferment ...

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 ...

Tokyo (Japan), Jan 08 (ANI): Boasting a century old experience, Japanese Soy Sauce maker Kikkoman never hesitates in tackling issues that a company might face in this dynamically changing world.

It originated in China, but many other countries have long traditions of cooking with it, including Japan, Vietnam, Korea, Indonesia, and the Philippines. In the United States, tofu is often a ...