Ever wonder why you don't see a lot of sauces in Japanese cooking, the way you do in French cooking, for example? Restaurateur Roy Yamaguchi thinks he knows the reason: soy sauce. "Soy sauce is the one item that goes with almost anything in Japan—rice, vegetables, eggs, meat," Yamaguchi says.
For the full article, check out the new issue of Wine Spectator, on newsstands January 11, 2007.
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