Soy Salt - Kamebishi Soy Salt
Soy Salt: Crispy, frothy, mild, savory, and suavely unassuming. Meaty and bready and sea-weedy and saucy at the same time. Soy salt is a totally new concept and creation--yet some how it sits squarely among the rare elemental ways to season fish, meat, vegetable, pasta--maybe just about anything. I'm not sure whether it is the texture or the flavor, or whether it is the innovativeness or the tradition behind it that compels.
Fatty, blue fin tuna grilled on applewood and drizzled with a Calvados reduction, then finished with soy salt... Turnips, carrots, parsnips, and wilted broccoli rabe infused with a lemon and maple dressing and finished with soy salt... Filet mignon rubbed with foie gras and shallots, then flash-seared on a Himalayan salt plate and topped with soy salt...
To give a brief explanation of soy salt, and why Kamebishi soy salt costs more than you might want it to (dang it):
Kamebishi soy salt is reportedly the only company today in Japan that continues to use the time and labor intensive, 250 year-old koji preparation technique, called mushiro-koji. All other brewers, large and small, have switched to more modern or highly automated methods to convert the soy beans to allow for fermentation. The mushiro-koji method of soy processing layering koji mold-applied soy and wheat on layers of mats made from bamboo and rice straw. This is then placed in a temperature and humidity controlled room, where all handling is performed by experienced artisans. Fermentation process takes three years.
Recipes that utilize Soy Salt Edamame Risotto with Soy Salt Soy Salt Crusted Butter Poached Scallops with Roasted Red Pepper Coulis and Shiitake Mushrooms
- Use of aged shoyu results in enhanced and complex flavors
- Soy salt provides natural glutamic acid that emboldens a dishes flavor characteristics
wheat, soybeans, sea salt
Taster: 0.5 oz.:Small: 1.2 oz.; Medium: 5.2 oz.; Large: 7.8 oz.
Small Bag: 4.1 oz.; Large Bag: 22 oz.