Book la sauce de soja, dix façons de la préparer ⋅ Les éditions de l'épure

Discover 10 recipes featuring soy sauce, an essential ingredient in Japanese cuisine! "Although the Japanese are the biggest consumers of soy sauce - almost 10 liters per capita per year - it was the Chinese who invented the recipe over 2,500 years ago. Highly appreciated by Buddhist monks for its meaty flavour - their precepts forbade them to eat meat and fish - and its preservative power, it first appeared in Europe, via missionaries, at the court of Louis XV, who had a pronounced taste for orientalism. " The ten recipes To-to soup Halibut tartar Cabbage salad Eurasian pork bites Crab and crunchy bell pepper salad Korean-style spinach Scallop carpaccio with soy-lime chantilly Shiitake teriyaki Chinese-style pork ribs Apple-ginger chutney