Additionally, combining soy sauce with a close cousin like fish sauce or Maggi would make for an equally lovely umami bomb. By throwing a little sugar or honey into the sauce, it makes for a great ...

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.

Bright, tangy capers and lemon complement the buttery notes of freshly grilled or broiled tuna. This is collaborative content from Food & Wine's team of experts, including staff, recipe developers ...