Here's a great way to enjoy seasonal fish simmered in sweet soy sauce. Though we're going to use flounder fillets in this “nitsuke” recipe, the basics of it apply to all fish, be they plain ...

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

The dark, umami sauce is a shortcut to mouthwatering flavor. It's perfect for practically everything, particularly mild fish.

Heat the oven to 425°F with a rack in the middle position. In a small bowl, whisk together the miso, soy sauce, honey and 1 ...

Since the announcement, many customers have rushed to make bulk purchases, hoping to savour the beloved taste for as long as possible.