Soy sauce is practically synonymous with Asian cooking. Traditionally, manufacturers age this fermented liquid, made from soybeans and wheat, barley, or rice, for up to four years. Today, it can be chemically produced in just days, which explains the widely divergent flavors and qualities among brands. Lee Kum Kee Tabletop Soy Sauce is our favorite for cooking; we often use it to deepen the flavor of such American classics as beef stew, meatloaf, and chicken pot pie.
Soy Sauce: Asian Universal
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