George Chen, chef and owner of San Francisco’s China Live, blends a salt-forward Japanese soy sauce, a sweeter Chinese ...

Fermenting soy sauce from the ground up, with koji as the catalyst, requires weeks or months of care. NOIO, the Japanese restaurant at Four Seasons Resort Hualalai in Hawai’i, worked around this ...

Astronauts aboard the International Space Station successfully fermented miso, a Japanese staple, marking the first ...

Fermentation is finally finding a burgeoning new fan base as nutritionists, chefs and home-schooled cooks promote its flavoursome qualities ...

Soy sauce giant Kikkoman Corp. said roughly half of its household products now come in airtight containers. The company's Kikkoman Freshly Pressed Nama-Shoyu can maintain freshness for up to 90 ...

Botticelli Foods is aiming to be a top five pasta-sauce brand in the US over the next few years to compete with the likes of ...

In Japan, natto is typically topped with soy sauce, mustard, chives, or other seasonings and served with cooked rice. Traditionally, natto was made by wrapping boiled soybeans in rice straw ...

This is a classic sauce named after the Bordeaux region of France, which is famous for its amazing wine. The sauce is made with a dry Bordeaux red wine, bone marrow, garlic and shallots for a rich ...

Few things are as irresistible as a gloriously golden toffee sauce. Ludicrously moreish and rich with a deep caramel flavour, this simple yet versatile sauce is a real crowd-pleasing treat.