Forget salt and pepper. As the product of two generations of Chinese restaurant chefs — not to mention a literal thousand years of Hokkien Han Chinese ancestry — soy sauce was the fundamental ...

Read the original article on Purewow. Chinese in origin, the salty brown liquid known as shoyu is actually made from a fermented paste of soybeans, roasted grains, brine (aka saltwater) and a mold ...

Join us on an exclusive journey to Yamaroku Shoyu, a 150-year-old brewery steeped in tradition. Discover how the fifth-generation master fermenter upholds the art of soy sauce production, utilizing ...

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