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As a condiment, soy sauce should not be consumed straight from the bottle. This isn’t because drinking condiments is strange (there are barbecue sauces worth downing by the pint), but because soy sauce—by itself—carries an aggressive umami flavor that is completely out of balance. The good news? According to Food52 Resident Lucas Sin, we can rectify this imbalance (and generally improve the condiment’s potential) by seasoning soy sauce at home. Here’s how.
