This is probably only an issue for an half-Asian who cooks more Asian than American.
We have soy sauces from several traditions--Japanese shoyu, usukuchi and Tamari, Southern Chinese Light and Dark, and a small amount of kecap manis as well.
And then I looked at an American grill marinade recipe that asked for "soy sauce" without quantification, and have no idea which bottle in my fridge should I use.
I understand Kikkoman shoyu is the best-selling retail soy sauce in the US; but does that necessarily mean when "soy sauce" comes up in an American recipe, it implies that type of soy sauce as well?
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...
by Maryse Chevriere | Poor wine. Beloved as you are, you never can seem to completely shake the nagging stereotype that...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.