WSHU's Ebong Udoma and CT Mirror's Laura Tillman discuss her article about the founders of Moromi, a soy sauce brewery in ...

Soy sauce, or shoyu, is a dark brown, salty liquid used as a condiment or ingredient in recipes. Soybeans are, of course, the main ingredient in soy sauce, but the base recipe also usually contains ...

Restaurants all over the world are making their own soy sauce from scratch. Around the world, chefs are harnessing the power of soy sauce to deliver the savory fifth taste, umami. When it comes to soy ...

It’s hard to imagine many kitchens without soy sauce. Thanks to its deep umami flavor, easy accessibility and salty kick, we splash it on stir-fries, marinate meats with it, drizzle it over rice and ...

Despite its name, coconut aminos doesn’t taste like coconut—it’s lightly sweet, less salty than soy sauce, and enhances ...

Dinner is on the table in only 30 minutes with these stir-fried noodles. Patting the noodles dry after boiling removes the excess surface moisture, allowing them to crisp and brown as they’re ...

Around the world, chefs are harnessing the power of soy sauce to deliver the savory fifth taste, umami. When it comes to soy sauce, there are plenty of excellent options available commercially, but ...