The difference between commercial soy and proper soy is like the difference between truffle oil and actual truffles. @spicedlore is a company that imports special artisanal ingredients from countries in Japan including aged shoyu. I had tried some of their products towards the end of last year and it was eye opening for me. I had never eaten anything like it so I reached out to @nomercyjd , the person behind Spiced Lore’s asking if I could help in any way. I introduced him to @chefanirbandasgupta @theoberoibengaluru who was equally impressed and their journey eventually led to a very special collaboration this week.
Along with the event platform @kiokedojo , they brought down Chef Yoshifumi Tahshima from Tokyo based restaurant @namida.tokyo to create a special tasting menu in partnership with the team at Wabi Sabi. Every batch of aged soy has its own characteristics, and this menu was showcasing a batch of Tsuru Bhishio brewed by master brewer Yasuo Yamamoto for @yamaroku.shoyu .
Honestly this was a Japanese meal like nothing I have eaten in India. Almost every Japanese meal in India falls into one of three categories. They are either new world like Nobu (Wasabi, Megu), Nikkei (too countless to name) or everyday Japanese restaurant favourites (done best at Izumi, Naru and JSan). This was much more traditional Japanese food, subtle and understated, very far from street food or regular restaurants. This is food that you can’t eat while having an intense conversation. You appreciate it, you really need to observe it, notice the flavours, notice the ingredients, nuance. This is intentional food, both in the act of creation and eating.
The beauty of this style of cooking is that you can really appreciate the shoyu and how it makes every dish come alive, as well as its versatility. Whether it’s used with tonkatsu, with rice, with tuna or with mochi, you can taste its depth, its caramel notes, the intensity of its umami. In fact, the best dish and the best showcase for the shoyu was created by the Wabi Sabi team, a dessert of Expresso cremeux, kioke soy caramel, black sesame parfait, coffee granite.
(Continued in comments)
2 months agoswargrover
Thank you @anirbanblah and @chefanirbandasgupta . Along with team @spicedlore for bringing this incredible experience to India !
2 months agoanirbanblah
(Continued) Thank you Jay and Chef Anirban for putting this together. I hope we see many many more of these! The menu: ONION Onion velouté, onion tofu, caramelized onion, tsuru bishio MIZU NO HANA Fresh hiramasa, den miso jam, house aged miso, kioke soy ponzu, fresh jalapeno, goma abura AGEDASHI Agedashi-style paneer, atsuage, tsuruvbishio, daikon radish, ginger, green onion, bonito flakes MARINATED TUNA and TSURU BISHIO RICE Tuna, white soy sauce, canola oil, Japanese herbs, tsuru bishio rice TONKATSU Pork, tropical fruit, hot chai mustard, tsuru bishio ISOBE-YAKI Grilled mochi wrapped in seaweed SMOKED OUT Expresso cremeux, kioke soy caramel, black sesame parfait, coffee granite
More posts
