Long-standing Japanese brand Nihonichi Shoyu has added a yuzu soy sauce and cheese flavoured seasoning powder to its product ...

Soy sauce, or shoyu, is one of the essential seasonings that underpin Japanese cuisine. In Kyushu (southwestern Japan), various types of soy sauce have been developed to complement different dishes.

Its Chinese-style soy sauce is darker and deeper in flavor than Japanese-style shoyu — which many Americans are familiar with ...

Sounds gross, but tastes divine. Originating in China over 2,000 years ago, the Yamaroku Shoyu soy sauce brewery has brought the east-Asian favourite bang up to date. In a series of short vids on ...

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 ...

While there are loads of chicken recipes to be familiar with when your plate needs an easy serving of protein, you may ...

Japanese soy sauce: The general term for Japanese soy sauce, which combines fermented soybeans and wheat, is "shoyu.' Batches are naturally brewed anywhere from six months to three years.

Shoyu, the Japanese term for soy sauce, is made from fermented soybeans, wheat, water, and salt. Although it sounds simple, the combination creates complex flavors. Moromi’s soy sauce is made ...

You can enjoy the aroma of shoyu more at room temperature when you use it as a dip or pour it on food," a publicist at soy sauce maker Yamasa Corp. said. The darkened color and loss of flavor ...