A Quote by Masaharu Morimoto
I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.
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If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.
I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor.
I have forty-six cookbooks. I have sixty-eight takeout menus from four restaurants. I have one hundred and sixteen soy sauce packets. I have three hundred and eighty-two dishes, bowls, cups, saucers, mugs and glasses. I eat over the sink. I have five sinks, two with a view.
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.
Soup's on and I got a coupon.
Chinese restaurant asking for the Grey Poupon.
He said "No, duck sauce, soy sauce...
And this ain't no Burger King, so you no get no toy, boss."
The Da Jing street market is little more than a few narrow intersections, barely six blocks long. But for a visitor, it is a living, breathing education in Shanghai cuisine, a style distinguished by its thick savory sauces spiked with sugar and soy sauce.
Lots of different ways to live and lots of different ways to die. But in the end that doesn't make a bit of difference. All that remains is a desert.
Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.
There are a lot of barbecue sauces. But I've been using Head Country barbecue sauce for 20 to 25 years, which is manufactured in Ponca City, Oklahoma. It's just awesome and has tremendous flavor. Many professional cooks use it and it can be found at Kroger and Walmart stores around the country. I use the Original, which has a white label and is a classic. But there's also a hickory flavor, called Hickory Smoke and one that has a little heat.
We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate.
I first became aware of Lao Gan Ma chile crisp at a potluck baby shower in 2016, where a friend brought a bowl of chilled hand-pulled noodles that he tossed with black vinegar, soy sauce, sesame seeds, scallions and a ladleful of the sauce.
I like things to be orderly. For seven years I ate at Bob's Big Boy. I would go at 2:30, after the lunch rush. I ate a chocolate shake and four, five, six, seven cups of coffee-with lots of sugar. And there's lots of sugar in that chocolate shake. It's a thick shake. In a silver goblet. I would get a rush from all this sugar, and I would get so many ideas! I would write them on these napkins. It was like I had a desk with paper. All I had to do was remember to bring my pen, but a waitress would give me one if I remembered to return it at the end of my stay. I got a lot of ideas at Bob's.
In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.
Soy sauce is really a multi-purpose seasoning.
There's lots of different ways of writing stuff and lots of different mindsets to have, but I think when it's your own creation, it's more pleasurable because you have total control.
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