Book Soy Sauce: Ten Ways to Prepare It ⋅ Les éditions de l'épure

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