Tamari: Aromatic and nearly black, tamari uses a higher proportion of soybeans and less saltwater during fermentation, so it ...

Soy sauce: Japan's JAS (Japanese Agricultural Standards) classify shoyu into five types: White shoyu, usukuchi (light shoyu), koikuchi (dark shoyu), saishikomi (re-brewed and double-fermented shoyu)., ...

There are many other varieties of soy sauce that have been adapted in various regions of the world, and many different types of soy sauce exist. These include light, dark, seasoned, double fermented, ...

Doenjang seasoning is a Korean fermented soybean paste that is comparable to miso but significantly stronger. We asked an ...

When you want a salty, umami kick in your meals, soy sauce is an obvious choice. But liquid aminos — made from soybeans or coconut sap — could be a healthier alternative for some. Liquid ...

But many of us eat other fermented foods every day without even realising we are doing it. For example, coffee, soy sauce, chocolate and red wine are all technically fermented foods. Don’t take this ...

Hong Kong is seeing a return of sizeable listings, with Beijing’s economic stimulus fuelling a stock-market rally. About US$7 ...

Loaded lobster rolls, best-in-class brisket, and smoky noodles: our Victorian reviewers reveal their hitlists.