A dish of minced chicken thigh meatballs served with a broth of white fish bones and kelp, and seasoned with “Yamasa Honkaiseki”.
Cook at an appropriate heat; skiming the foam regularly for a clear bouillon soup.
Tuna or any other blue-backed fish can be used instead of minced chicken thigh if desired.
This bouillon is really applicable to […]
A dish of ambre-jellied seasonal ingredients such as shrimps and vegetables using ‘Yamasa Honkaiseki’.
Soy sauce plays the leading role so that you can fully enjoy the rich flavour of “Yamasa Honkaiseki”.
Green bell pepper, courgette and baby corn go well with the dish besides pumpkin and okra.Toshiya Kadowaki
Born in 1960 in Hokkaido, Japan.
Perfected himself in Japanese […]
Put trout in the marinete with and saute it.
The flavour of soy sauce goes surprisingly well with the creaminess of soft cod-roe, which creates a well-balanced dish.
Marinating is a simple process because it helps flavouring uniformly than using salt and pepper. Just let the ingredients soak in the marinade.
This recipe uses soft cod-roe, but you […]
Ball-shaped sushi with gloss-marinated trout.
If trout is not available in the market you can substitute salmon for trout.
Usually, dashi stock is not used for the marinade. However, dsashi stock makes the trout soft and enhances its original taste.
The sushi rice is flavoured with kinome pepper leaves. Sweet basil or shiso or sansho pepper is also […]
To make tempura rice bowl with chicken thigh and prawns, and spray the tempura sauce made with YAMASA Brewed Soy Sauce.
Food stuffs with uneven surface, like tempura, may be difficult to coat the sauce to the entire surface evenly. Spraying is quite a useful way to flavour the tempura all over.
Ensure that spraying is after […]
Make Bo-sushi (rod shaped sushi) with sea bream and spray the sauce made with ‘YAMASA Brewed Soy Sauce’. It is known that sushi is dipped in soy sauce when eating, however, you may sometimes dip too much or dip too little. It won’t be easy to go just right.
Spraying will enable you to put the […]
A flounder dish topped with ‘YAMASA Brewed Soy Sauce’ and marinated in kombu
You could also add Taihaku sesame oil or olive oil when ready to eat.
Please note that using a strongly scented extra virgin olive oil will deprive ‘YAMASA Brewed Soy Sauce’ of its great aroma.
While strongly scented olive oils are great for removing any […]
A cold soup dish topped with Shoyu-Ann（Soy Sauce Glaze） made with ‘YAMASA Brewed Soy Sauce’
Mash the ingredients of the soup well, leaving some chunks to taste.
Only top with YAMASA Shoyu-Ann when it is ready to be served as it can soon sink with time.
This creation using YAMASA Shoyu-Ann is widely used due to the fact […]
A dish of boiled vegetables covered with Shoyu-Ann（Soy Sauce Glaze） made with ‘YAMASA Brewed Soy Sauce’
Boiling the vegetables before frying them ensures that the oil permeates them and that the moisture and umami (Japanese savoury taste) is deliciously locked inside.
Why not include this dish as a side dish for the beef recipe using YAMASA Shoyu-Ann?
A beef dish covered with Shoyu-Ann（Soy Sauce Glaze） made with ‘YAMASA Brewed Soy Sauce’
Instead of pork or chiken, Sukiyaki beef is highly recommended; particularly beef which is not too fatty.
For the ultimate taste experience, pan-fry the beef until it is medium rare; so that it still retains its reddish colour.
YAMASA Shoyu-Ann is applicable to wide […]