Six Dutch top chefs on shoyu: how they use this Japanese soy sauce
Over the last five years, shoyu has become a staple in many European kitchens. Although the koji starter used by our main producer Kikkoman still comes from Japan, the use of the Japanese soy sauce has well and truly been ‘Europeanised’. We couldn't ask for a bigger compliment! As an ingredients, it is accessible to anyone, which explains its widespread acceptance. We asked six top chefs how they use shoyu in their professional kitchen.
Marleen Brouwer-Bergwerf
Patissier and owner of restaurant Noor* in Groningen
“Soy sauce has incredible complexity that combines well with other flavours. It brings out the flavour of other products in both hot and cold dishes. In our restaurant, we use it as an ingredient or as the main component in sauces and dressings. What's great is that you can use it in such a way that you don't taste it, for example in a red wine sauce, and it is not overpowering in a ponzu.”
Lars van Galen
Chef and owner of restaurant 't Lansink*
“In my kitchen, we use shoyu to give dishes an extra boost. It adds a little more umami in both hot and cold dishes. We don't just use it for soups and sauces, but also in a glaze. Personally, I prefer the classically brewed variants, as they give my dishes that little extra kick they need.”
Dennis Kuipers
Executive Chef International at Sergio Herman Group
“Shoyu is highly versatile. In practice, it is a wonderful ingredient that effortlessly fits into our recipes. We use it for both hot and cold dishes. In hot dishes, we pay extra attention to how much is used. We use it for yakitori, a Japanese breakfast or in a marinade. I have grown to love Japanese cuisine and I enjoy working with the best products. Yama also helps me understand the how and why, which only makes me more curious.”
Roger Rassin
Executive chef at Van der Valk in Sassenheim
“For me, shoyu is an important ingredient that I love using with meat, fish and vegetables. The abundance of umami is the major factor for me. In both hot and cold dishes, it enriches my recipes or can be used on its own. I love both the light and darker varieties, but also products that contain shoyu. Shoyu with Blue Fin Otoro is incredible.”
Jarno Eggen
Chef and owner of De Groene Lantaarn** in Staphorst
“I love the natural flavour of shoyu. It can give some dishes that little bit extra. In my kitchen, we use it both hot and cold in soups and sauces, vinaigrettes, marinades and creams. The different varieties that Kikkoman offers have earned a top spot on my list. It makes my cooking more complete and richer in taste.”
Peter Gast
Chef and owner of Graphite in Amsterdam*
“For me, shoyu is the ingredient that you can use to add a bit of extra power or an Asian touch to your cooking. I prefer to use it in cold dishes, but we also use it to finish soups and sauces. Besides shoyu, we sometimes use a little ketjap because it is just that little bit sweeter. Don't forget about its use in vegetarian dishes. You can use it to add depth and multiple dimensions to a dish.”
A journey of discovery in your own kitchen
It remains to be seen whether every product will get its own shoyu here, as in Japan. However, there is plenty that Dutch chefs can do to further expand its use. Its versatility is unmatched and it is up to the chefs to interpret and use it in their own way. We are eager to embark on this journey of discovery with them. Contact Yama and discover what shoyu can do for your professional kitchen.
Want to use shoyu in your business? Discover Kikkoman’s product range. Kikkoman is one of the few brands to produce natural soy sauces. It is known and loved around the world for the quality of its products. The naturally brewed soy sauce has been enriching Asian - and in particular Japanese - dishes for centuries. Today, Kikkoman soy sauce is used by chefs all over the world as an all-round seasoning.
