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Discover 10 recipes highlighting the soy sauce, an essential ingredient in Japanese cuisine! "If the Japanese are the biggest consumers of soy sauce - nearly 10 liters annual per capita -, the Chinese, over 2500 years ago, invented the recipe. Strongly appreciated by Buddhist monks for its meat flavor - their precepts prohibiting them meat and fish - and its power of conservation, it appears for the first time in Europe, through missionaries, at the court of Louis XV which had a pronounced taste for orientalism. »The Ten Recipes Soup To-To Tartare High Tartar Cabbage Salad Eurasian Pork Stops Crab and Croquant Pepper Spinach Spinach Carpaccio of Saint-Jacques and Chantilly Sjea Sje-Citron Shiitakés Teriyaki Triyaki Travers of Chinese Pork Chutney apple-ginger
Sku:1011593
Delivery in France
Available in a relay point in France from € 50 purchase and at home from € 80.
Estelle Pasquier and Jean-Baptiste Maison, also known as Chou & Chou, are professional graphic designers passionate about Asia and its gastronomy. While one will learn the first gestures of family cooking, the other will put their hands on the dough once flew from the family nest. They both like to share the pleasures of the kitchen!
