August Newsletter 2017

Posted by on Aug 1, 2017 in Newsletter | 0 comments

Soy Tasting

I have been doing research on different cuisines to fine-tune my understanding of core flavors and techniques. Every region or cuisine has nuances, but one should know the iconic dishes that best exemplify the cuisines. I was reviewing Asian cuisine and started breaking down the key pantry items that one would want to have in the cupboard. In my world, you may never know when the urge to make yakitori, Thai red duck curry or Bulgogi will strike!

A common element across the Asian subcontinent is soy sauce and/or fermented fish/seafood sauces-two very different ingredients. Soy sauces are used to build flavor and contribute color, creating richness to sauces via reduction and or thickening, or as a table sauce. They are huge contributors to the umami flavors we enjoy. In digging a little deeper into the subject, I wanted to really understand the key components of the raw ingredient. I entertained the idea of doing a vertical tasting of soy sauce from across the region. I wanted to select the key countries of Japan, Korea and China to start with. Little to my surprise, I opened a “can of worms,” as the variations and levels of flavor, production and usages got even more involved.

August Newsletter

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