- The roots of soy sauce can be traced back to a sauce called "Jan" in ancient China.
- Making delicious soy sauce takes a long, slow process of fermentation and maturation.
- Five types: Koikuchi (Common),
Usukuchi (Light color), Tamari, Saishikomi (Refermented), and Shiro (Extra light color).
- Six main effects which make food taste better.
- What creates the true taste and fragrance of soy sauce?
- What’s the right way to store soy sauce? How long does it keep?