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When Umami Is Calling Your Name

Published March 7, 2022

Soy sauce inspires this week’s dishes

It’s easy to take soy sauce for granted — there is at least one bottle in every fridge— but a good batch made in the traditional manner undergoes months or years of fermentation in order to build umami that will easily anchor a dish.

If you are out of soy sauce, buy the best you can afford — it’s worth it — but if you have a collection of half-full bottles of Kikkoman languishing in the fridge, use those first. Three out of the four recipes in this week’s roundup depend on soy sauce.