Home > Magazine Archives > Dec. 31, 2006 Issue > Tastes
Tastes: IN THE KITCHEN with Sam Gugino: The Joy of Soy
Sam Gugino
Issue: December 31, 2006
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.
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
