Porgy’s Seafood Market in New Orleans also uses a smoked ingredient to infuse its white soy sauce. Owner Caitlin Carney says ...

light and dark soy sauce, white soy, twice-brewed, and traditional. (Or, using their traditional names, usukuchi, koikuchi, shiro, saishikomi, and tamari.) Some of those sauces are made without ...

You need a special type of white soy sauce for chawanmushi. It’s not actually white, but it is very pale in colour – about the shade of mirin. Don’t use light soy sauce as it will turn the ...

The best soy sauce for tamagoyaki is white soy sauce (which is actually pale gold) because it won’t discolour the egg. If you don’t have it, use light soy sauce.

Porgy’s Seafood Market in New Orleans also uses a smoked ingredient to infuse its white soy sauce. Owner Caitlin Carney says she and the team want to do justice to all of their seafood “by ...

Around the world, chefs are harnessing the power of soy sauce to deliver the savory fifth taste, umami. When it comes to soy sauce, there are plenty of excellent options available commercially ...

Nigiri being brushed with the house made soy sauce at Sushi Nakazawa.