Soy Sauce

Making real soy sauce is a complex, slow process involving fermentation with various molds, yeasts and other microorganisms that I can’t pretend to understand. I do understand however that much of the soy sauce market consists of industrially made products that prioritize cutting production times and extending shelf life, not surprisingly at the expense of flavor. I take Nancy Singleton Hachisu’s recommendation and buy Ohsawa Organic Nama Shoyu, which is brewed naturally and is typically available at Whole Foods (and also Fairway in NYC).

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