The history of soy sauce goes back over 2,000 years in China. It was developed to help keep food from spoiling and add flavor to it, as salt was expensive at the time.

Seeking to offer a new way to enjoy salmon, James Looi co-founded Yumimaru together with his university friend in November ...

Pretend you're at a sushi restaurant and make these economically savvy towers of tuna, rice, avocado, and wasabi-spiked shishito peppers at home.

Soy sauce: One of the most popular Asian sauces, soy sauce adds rich umami flavor and a deep brown color to the chicken. We recommend using reduced-sodium soy sauce so the dish isn’t overly salty.

Instructions. Use a sharp filleting knife to fillet the perch, removing skin and bones, then thinly slice the fillets. You can also ask your fishmonger to do this for you.

POT LUCK This recipe builds flavor with remarkable efficiency. As the chicken simmers, its soy sauce bath cooks down to a savory sauce. Photo: Emma Fishman for The Wall Street Journal, Food ...

Recipe: Cut tuna into small cubes 1 inch wide small strips or cube and finely chop the chili peppers. Combine in bowl with sesame oil. Chop shallots and cilantro into medium to fine cubes.

Cook, stirring occasionally to dissolve sugar, until sauce coats the back of a spoon and is reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat. Let cool to room temperature, about 15 minutes.