Steam the soybeans until they're soft. Once cooled, mix the beans with the wheat flour to form a dough. Shape this mixture into small cakes and let them ferment for 2 days in a warm, humid environment ...

Discover how the salty, savory pantry staple is made, learn about different types of soy sauce, and find out what you can use ...

An curved arrow pointing right. It can take four years to make one batch of barrel-aged soy sauce. The natural fermentation process was the norm in Japan for centuries, but when industrialization ...

Lower the heat then whisk in the coconut milk, tamarind paste, sugar, soy sauce and peanut butter with 100ml/3½fl oz of water. Add 3 teaspoons of the lime juice. When the sauce begins to bubble ...

We think of ketchup as a thick red sauce, but it was something pretty different in the beginning. It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin ...

Add the soy sauce, rice wine, cinnamon sticks, star anise, sugar, chun pei and 1 tsp of salt into the pot, along with 600ml (2¼ cups) of water. Bring to a simmer and cook until the sugar is ...