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

The raw soy sauce is held in a special tank for a few days so the mixture can settle into three layers: oil on top, sediment ...

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 ...

Tamari and soy sauce might look similar, so much so that you might even think they're the same thing. But there are a few ...

Garum is on everyone’s lips at the moment; at Newtown’s newest vegetarian haunt Flora, Head Chef Jude Hughes pairs mushroom ...

We found restaurants (and one amazing sausage stand) in stations in Paris, New York, Kyoto and beyond, where travelers can ...

Miso is a salty tasting fermented soy bean paste used as a base in soups ... ingredients such as soaked soybeans, water, salt and koji. It usually takes six months to develop its distinct taste ...

Mold is something that many might fear and avoid, but Elliott Notrica ‘26 says let it grow — or rather, ferment.