※ The directions and recipes for the presented dishes have been adapted and modified.
※ The world map is for illustrative purposes only.
It has been simplified to fit the design.
Soy sauce is a unique seasoning that developed in Japan from grain “jiang” (a fermented seasoning using grain) originating in China. Widely used from the 17th century, it is the cornerstone of washoku.
It is now used even in Western cuisine.
Meat and Potato Stew
The combination of soy sauce and mirin is said to be one of the fundamentals of washoku. Umami and flavor permeate the meat and vegetables and taste great even cold, creating something always desired that can be repeatedly eaten. This stew is one to remember.
Although typically thought of as a sauce, teriyaki is actually a cooking method to add a glaze and sweetness to foods. Teriyaki can be considered something perfectly suited to utilizing the aroma of soy sauce. By coating fish with this glaze, it not only adds the fragrance and color of soy sauce, but the gloss given by the mirin also whets appetites.
Soy sauce is a seasoning that goes well with meat. Because of this, it has become widely used in the United States and Canada for meat and other dishes.
Canada is well known for salmon. Soy sauce goes well with fish. If you mix it with Canada’s iconic maple syrup to make a dressing, you can prepare a delicious salad filled with rich flavors.
This characteristically spicy dish is eaten all over the United States. Using soy sauce as part of the marinade with some spices brings out a mouth-watering flavor.
Although originally a Japanese cooking method used often for fish, “teriyaki” is known in the United States as a flavor that goes well with meat dishes such as hamburgers and chicken sautés.
This is a famous dish from the southern United States. It uses long grain rice, so it does not stick together when cooked. The fragrance of soy sauce when heated increases the flavor.
- North America
In the 18th century, soy sauce was being exported to the Netherlands, and was valued as a prized seasoning even in Europe for its quality.
The key is the balanced umami of sautéed onions, beef and sour cream. The color of the dish depends on how much the onions are sautéed. Soy sauce can be the hidden flavor.
Swedish meatballs are usually eaten together with lingonberry and other fruit jam. Adding soy sauce to the fruit sauce gives depth to the flavor.
Meat-Stuffed Bell Peppers
The Netherlands is the country that first introduced Europe to soy sauce during the time Japan was isolated from the world in the 17th century. Here is a meat-filled dish using bell peppers, a vegetable popular in the Netherlands.
Pork and Sage Pie
Pies are popular in the United Kingdom. They are made with various ingredients such as meat, fish and fruits. The combination of pork and sage, the smell of butter in the dough, and soy sauce are superbly harmonious.
Pasta with Tomato Sauce
Pasta of various sizes and thicknesses are enjoyed in homes all over Italy. There are also many kinds of sauces for these pastas. The umami of tomatoes especially goes well with soy sauce.
It is often said soy sauce is to East Asia as fish sauce is to Southeast Asia. Additionally, although soy sauce is not frequently used in the Middle East, it can bring out the umami in marinades and sauces.
Potstickers in China are usually eaten with black vinegar, but have been arranged here to go with soup. If you like, eat them while hot with soy sauce and vinegar.
Fresh Rice Noodle Rolls
Laos is part of a region that uses a fish sauce. The umami and taste of soy sauce can be adopted by locals for many of their everyday dishes. Enjoy rice noodles with lots of vegetables and a soy sauce-based sauce!
Meat-Stuffed Chicken Wings
The cuisine of Singapore is very diverse, with a food culture from the combined traditions of the Chinese, Malay, Indian and other ethnic groups. This is a meat dish with lots of richness using soy sauce to season the chicken.
Meat-Stuffed Bell Pepper Dolma
While still uncommon in Turkey, using soy sauce as a hidden ingredient can increase the umami of dishes. Soy sauce was added to the meat marinade in this dish. It also adds depth to the tomato flavor.
This is a region consisting of many islands, where fish and meat are eaten very much. The cultures of other ethnic groups have also mixed into the local culture. Soy sauce is used in simple meat dishes.
Teriyaki Lamb Loin
Teriyaki is a cooking method where the appetizing fragrance of soy sauce and the umami of meat stand out. Lamb and soy sauce is an especially good combination. The characteristics of the meat really comes through when soy sauce is used.
Because there have historically been many immigrants from Japan, soy sauce is often used in local cuisine. This can be said to make the region one familiar with soy sauce.
Beef and Vegetable Stir-Fry
Peru has many immigrants from China and Japan, and soy sauce and other Asian seasonings are often used in dishes. In this dish, a traditional Peruvian dish was made using a Chinese-style cooking method.
They are treats of wheat flour dough stuffed with ingredients and baked or grilled that are eaten in South America. Not only limited to meat, empanadas with salmon and other fish ingredients are also good to try. Soy sauce was added when sautéing to season the filling.
Although a region quite unfamiliar with soy sauce, the umami of the seasoning is known to go well with any ingredient. It brings out the richness of stewed dishes.
Ivorian cuisine often uses dried fish and shrimp, making it a prime candidate for soy sauce. The synergy with the richness of peanuts and the umami of meat creates a profound flavor.
Chicken Coconut Stew
Madagascan cuisine frequently uses coconuts. In fact, soy sauce goes well with the flavor and sweetness of coconuts. When added to stews, it helps to bring the overall taste together.
Soy sauce is a brewed seasoning made from soybeans, wheat and salt.
With more than 300 individual flavor and aroma components due to its fermentation,
it has a characteristically deep taste.
What allows soy sauce to go well with various food ingredients is the subtle balance of
the five basic flavors: sweet, sour, salty,
bitter and umami (savory).
Soy sauce can not only be used
for Japanese food
but also in a diverse range of cuisines.
Supervised by Kyoko Ogino, Food Researcher
She has learned cooking techniques from experts in Japanese, Western, Chinese and ethnic cuisine.