mouthwatering flavor known as the ‘fifth taste',” Hunter says. Soy sauce: Japan's JAS (Japanese Agricultural Standards) classify shoyu into five types: White shoyu, usukuchi (light shoyu ...

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 ...

A new style of "fish" shoyu that offers all the nutrients of seafood but with the flavor of soy sauce. In recent years a growing number of producers in Nagasaki Prefecture have begun making ...