How to Use Soy Sauce and Miso

Many people ask me how to use soy sauce. In Japan we use as much soy sauce as salt, that is, you can use it almost for everything in your daily cooking. Soy sauce is not only salty but rich in umami, so it will enhance any dish.

To enjoy the benefits of our non-pasteurised shoyu, just add a few drops to grilled meat, vegetables or sashimi. My favorite salad dressing is a bit of soy sauce, balsamic vinegar and olive oil. Addictively delicious.

While red miso is famous for making miso soup, there are thousands of other recipes using miso in Japan. I like making miso sauce with a bit of ginger, sugar and wine, and add to sauted eggplants or minced meat.