As a kid I remember wondering why anyone would need salt when they could use soy sauce instead. I still kind of wonder this, but I do use my fair share of plain ol’ salt crystals. (If you love salt, ...

Learn Kikkoman’s simple rules to keep soy sauce flavorful: use the best-before date, refrigerate after opening, and replace ...

Chinese egg noodles are stir-fried until lightly crisp and seasoned with an umami-packed oyster sauce mixture in this ...

Let’s say your recipe calls for soy sauce. That sounds simple, doesn’t it? But it’s not — not by a long shot. This mahogany liquid is much more than a condiment, because the type and quality of soy ...

In many instances, soy sauce (or tamari) is an afterthought. Oftentimes sitting in a nondescript bottle on tables at sushi bars and Japanese restaurants, or sometimes kept in your refrigerator for ...

Coconut aminos is a dark brown sauce made by fermenting coconut palm sap with sea salt. It may have antioxidant, anti-inflammatory, and antimicrobial properties and provide a healthier alternative to ...