When you start making Japanese food, you quickly discover that soy sauce is much more than something you simply dip sushi into.
In Japan, soy sauce is considered an essential seasoning used to enhance the flavors of the food. In fact, there are almost as many different types of soy sauce in a Japanese supermarket as there are cheeses in a Danish supermarket. That is why choosing the right soy sauce matters far more than most people think.
I often see people using the same soy sauce for everything. But just as you would choose the right wine to match a meal, people in Japan also choose the right soy sauce for each individual dish.
Most people have tried eating sushi. But if you use a soy sauce that does not suit sushi, a large part of the flavor experience can actually be lost. The right soy sauce can enhance both the flavor of the fish and the balance of the sushi, while the wrong one can overpower the delicate nuances. The difference truly is like night and day.
At Sushi Course for Beginners, you will learn which soy sauce works best for classic sushi and how small details can make a big difference to the overall flavor.
At Traditional Japanese Cooking Class for Beginners, I introduce you to several different types of soy sauce. You will also learn how to use and balance soy sauce correctly, just as it is done in Japan, so your dishes achieve the deep flavors and aromas that characterize authentic Japanese cuisine.
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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.