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 ...

A sweet, spicy, and garlicky stir-fry sauce that’s perfect for any dish that adds a flavorful twist to your stir-fries, ...

Snacks with globally inspired flavors are becoming more popular, according to Whole Foods Market’s 2025 Food and Drink Trend ...

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 ...

Horseradish, Worcestershire, and lemon juice make this tangy homemade cocktail sauce ideal for serving with oysters or shrimp ...

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 ...

These recipes from chef John Ash combine Asian ingredients and French technique to make sauces that will make your dinners ...

In my kitchen, I often use soy instead of Worcestershire sauce (it started as a substitution, but now it’s a preference), and used Moromi when making a really simple steak Diane with a ...

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 ...