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Award-winning Japanese cookbook author & food writer
An authentic Japanese experience, held annually in November
Customized tours for industry professionals
Everyday usage of Japanese techniques
Expert tips on venturing to Japan and destinations worldwide
Award-winning chef, author, and Japanese cuisine authority
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@JapaneseCuisineAuthority
I use two types of shoyu (soy sauce) in my kitchen: regular koikuchi shoyu (shown left) and usukuchi shoyu (shown right).
Different production methods produce shoyu in different colors, sodium contents, and tastes.... Register for Access