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In a small town in Japan, one soy sauce brewery has been doing things the same way for over 330 years — since 1688. Back then, this region was known as one of the three great soy sauce producing areas of the Kanto area, and its soy sauce was once presented to the shogunate as "the finest soy sauce in Japan." Most modern soy sauce today is brewed in stainless steel tanks. This brewery still uses wood. Some of its wooden barrels are over 100 years old, and inside that wood live

Yuzu ponzu is one of the most versatile sauces in Japanese cooking, but outside of sushi restaurants, it doesn't always get the attention it deserves. It's a citrus soy sauce — soy sauce brightened with real yuzu juice and a savory hit of bonito extract — and once you have a bottle in the fridge, you'll find yourself reaching for it well beyond raw fish. Here are three easy ways to put it to use. 1. Hot Pot Dipping Sauce This is the classic use, and for good reason. Pour yuzu

Soy sauce is the sauce Japanese home cooks reach for more than any other — but it's easy to use it the same one or two ways forever. Here are five simple, everyday ways to bring it into your cooking, using our low sodium soy sauce (41% less sodium than regular soy sauce). 1. Tamago Kake Gohan (Egg Over Rice) This is one of the simplest breakfasts in Japan: crack a fresh egg over a bowl of hot steamed rice, mix well, and add soy sauce to taste. That's it. The soy sauce ties th

Natto — fermented soybeans — is a beloved breakfast staple in Japan, but its strong aroma and sticky, stringy texture can be a real hurdle for first-timers. If you've been curious about natto but not quite ready for the traditional version, our vacuum-fried natto snack is a good place to start: same umami flavor, none of the stickiness, and it's ready to eat straight from the bag. Here are four easy ways to enjoy it. 1. Straight from the Bag The simplest way to try it. Each p