Let's Cook with "Yamasa" Soy Sauce

=Discover the Secrets=

Shoyu is now one of the world’s seasonings being used in both Western and Japanese cuisine. It has lots of Umami (the fifth taste), a great aroma, and it enhances the dishes flavors. In Japanese cuisine, shoyu is a fundamental seasoning such as mirin or cooking sake. As an example mirin is often used instead of sugar, as shoyu is often used instead of salt for cooking.

There are a variety of kinds of shoyu. For examples, たまり醤油 Tamari-Shoyu is a deeper brown, and slightly thicker than ordinary soy sauce. It also has a richer flavor compared to regular soy sauce. It is almost always produced wheat-free (made with soybeans 100%). 淡口醤油 Usukuchi-Shoyu is literally less colored soy sauce. It’s not less flavor or less salt, it’s less color and aroma. It is wonderful to preserve the original color of ingredients such as seasonal vegetables while enhancing their flavor.

In this class, we would like to introduce everyone in to a how to incorporate a variety of shoyu into different types of dishes. We also would like to teach how to tell whether a shoyu is a good shoyu. Let’s cook easy, simple, and delicious foods with shoyu!

Monday, March 29th, 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $40 per person

Seats: 30 available

*Free Gift!!*

**

MENU

Chicken Teriyaki

Slowly Braised Pork Belly

Japanese Meatloaf

Dessert – Mochi with Nori and Soy Sauce

**

Register Here

**Reservations are on a first come first served basis. There will be a 30 person limit per class. **

** This event is a collaboration between JCC (www.japaneseculinarycenter.com) and YAMASA USA (www.yamasausa.com). **