Discover the Secrets of Cooking with Shoyu

by Celia Sin-Tien Cheng
March 18, 2010

Let’s Cook with Shoyu
Japanese Culinary Center
711 3rd Ave (entrance on 45th St between 2nd & 3rd Aves)
New York, NY 10017
Monday, March 29, 6:30pm – 8:30pm
Register: $40

The Japanese Culinary Center not only sells dishes and kitchen tools for culinary professionals, but it also has a test kitchen and classes to increase appreciation for Japanese cuisine and ingredients. The last two classes were on Japanese micro brewed beers and how to make maki (sushi rolls).

The center’s next class, to be held on March 29th, is “Let’s Cook with Shoyu.” Participants will learn about soy sauce, the fundamental seasoning in Japanese cuisine, including different types from tamari-shoyu, a thicker sauce made purely from soy beans (regular soy sauce blends wheat with soy), to usukuchi-shoyu, a sauce with less color and aroma that enhances flavor without changing the color of ingredients like fresh vegetables. Students will also learn how to discern the qualities of good shoyu, and they’ll cook the following simple Japanese dishes in class.

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Chicken Teriyaki
Slowly Braised Pork Belly
Japanese Meatloaf
Dessert — Mochi with Nori and Soy Sauce