When you stand in front of a shelf full of soy sauce, it can be difficult to know which one to choose.
Are they really that different? And does your choice affect the taste?
Yes, it does.
In Japan, there is a wide variety of soy sauces. You could almost compare it to the large selection of cheeses in a Danish supermarket.
Different soy sauces have different flavours and qualities. That is why your choice matters. Some are better suited for fish and meat, while others work well in marinades, dressings or hot dishes.
With the right soy sauce, you can create a more authentic Japanese flavour. You will also find it easier to choose the right one when shopping. This can help you avoid buying ingredients that you may not end up using.
On the Traditional Japanese Cooking Course for Beginners, we use several different types of soy sauce. You will have the chance to taste the differences. You will also learn how to choose and use soy sauce in your own Japanese cooking.
During the course, we make dishes such as:
- Pork gyoza
- A warm noodle dish with seafood
- Teriyaki salmon with vegetables
Along the way, you will learn more about Japanese flavours and ingredients. You will discover how they work together and how the right choices can make a difference.
This will make it easier to create authentic Japanese flavours in your own kitchen.
Join us for the Traditional Japanese Cooking Course for Beginners. We will cook together, taste as we go, and explore the flavours of Japanese cuisine.
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.