There are more differences between light and dark soy sauce than just color. And "light" and "lite" soy sauce aren't the same.

George Chen, chef and owner of San Francisco’s China Live, blends a salt-forward Japanese soy sauce, a sweeter Chinese version, and a small amount of Indonesian kecap manis with added palm sugar and ...

From Korea's doenjang and gochujang to Hong Kong's XO sauce and East Asia's fish sauce, Asian cuisines provide hundreds of ways to flavour and season dishes.

“How the soy sauce is blended depends on the type ... worked around this by developing private-label light and dark soy sauces with Japanese brewery Kajita Shoten. Sushi by Scratch Restaurants ...

Umami, which translates to “delicious savory taste, ” was identified as a distinct flavor in 1908 by Japanese chemist Kikunae ...

a seasoning blend at the base of much Japanese cooking. Dashi also usually includes shiitake mushrooms and kombu (seaweed). Soy sauce, or shoyu, is one of the pillars of umami flavor in Asian cooking.

A seat at Ibushi’s handsome bar is the perfect spot to watch chefs grill meat and fish over charcoal at Sydney’s expansive ...