A soy sauce from Kumamoto in southwest Japan is clear like water, but it tastes and smells like normal soy sauce. This clear ...

Japanese cuisine is one of my all-time favorites. I fell deeply in love with it when I traveled to Japan 15 years ago to visit my brother, who studied in Kyoto. While I was initially not enthused ...

Host Luke Zahm visits Kikkoman soy sauce company in Walworth. Celebrating 50 years in Wisconsin, it is now a global leader in soy sauce production. Why Wisconsin? Luke uncovers the story, forging a ...

Japanese designer Kenji Ekuan died this week. He was the man who created Kikkoman's iconic soy sauce bottles with the wide bottoms and the red cap. He had nothing to do with those packets that come ...

In Japan, October 1st every year is “Soy Sauce Day.” This commemorative day was established as it marks the beginning of soy sauce production using soybeans and wheat harvested around this time. On ...

Add Yahoo as a preferred source to see more of our stories on Google. Understanding the differences between these fermented soybean condiments. If you've ever wondered about using tamari vs. soy sauce ...

Add Yahoo as a preferred source to see more of our stories on Google. Forget salt and pepper. As the product of two generations of Chinese restaurant chefs — not to mention a literal thousand years of ...

Forbes contributors publish independent expert analyses and insights. Akiko Katayama covers Japanese food and culture. This is not a joke. Château Coutet in Saint Emilion, France started soy sauce ...