Soy sauce was a staple growing up. The classic red double-spouted dispenser sat next to the stove, constantly being refilled ...

MUMBAI – Kikkoman India has appointed Chef Manjit Gill as an industry advisor. Kikkoman soy sauce is the market leader not only in Japan but also in the United States and many European ...

Here's why Kamebishi's 20-year-aged soy sauce is so expensive. Editor's Note: At 0:24, an image of Kamebishi's 5-year-old soy sauce is shown while the voiceover speaks about its 20-year-old soy ...

Soy sauce is a versatile storecupboard ingredient, either added to dishes during cooking or used as a table condiment. It makes a great marinade or can be splashed into stews or used in sauces for ...

This decision underscores Kikkoman’s commitment to balancing shareholder returns with corporate growth and stability. The payout, effective December 5, 2024, highlights the company’s strategic ...

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 ...

Whether to refrigerate your soy sauce depends largely on what kind of soy sauce you have on hand, and how often you plan to ...

Soy sauce's umami flavor can enhance a variety of dishes. In Korea, there are three types of soy sauce, each slightly ...

Foshan Haitian Flavouring & Food Co., one of the biggest condiment makers in China, is considering a second listing in Hong Kong that could raise at least $1.5 billion, people familiar with the ...