For a uniquely flavorful soy sauce that combines sweet, smoky, and umami flavors, try this distinctive syrupy sauce that's ...

from cookbook author Andrea Nguyen is a simple braise that gets its heat from a generous handful of unpeeled fresh ginger root. Dark soy sauce is thicker and slightly sweeter than regular or light ...

It's normally served with soy sauce chicken or poached chicken ... You can make this with just spring onions, or add in some grated ginger. The best implement for grating ginger is a Japanese ...

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 ... white wine, mace, ginger, cloves, peppers, a nutmeg ...

Put the ginger into the pot, then add the garlic. Break the dried chillies in half, shake out and discard the seeds, then put the chillies into the pot. Add the soy sauce, rice wine, cinnamon ...

In a small bowl, stir together fish sauce, soy sauce, oyster sauce ... Top with half the ginger, chilies and scallions. (If necessary, steam fish one at a time or wrap in foil packets and steam ...

200 grams pork shoulder (katarosu) slices, 1 piece (15 grams) ginger (1 Tbsp when grated), 1 and 1/2 Tbsp soy sauce, 1 and 1/2 Tbsp sweet mirin sake, 1 tsp oil, 2 cabbage leaves (100 grams ...