I had a wonderful evening as a guest of Mr Bing, CEO of Kikkoman UK at Matsuri Restaurant in Bury St for a masterclass in sushi making by Head Chef Hiroshi Sudo, a demonstration by Kikkoman Ambassador Simon Hulstone, and meeting a bunch of food bloggers who all got a little, well, saucy!
Kikkoman Soy Sauce, I'm happy to say, is a naturally brewed soy sauce with only four ingredients, soybeans, wheat, salt and water which appeal to all of our senses, sweet, sour, bitter and salty, as well as the lesser known savoury sensation that is 'umami'. Umami gives Kikkoman its special typical flavour making it different from other soy sauces, as we discovered in a blind taste test. The unanimous consensus was that it was lighter and more natural due to the non-chemical natural brewing process, and its rich, full flavour was mouth-watering yet delicate. Containing no sugar, it's ideal for marinading as well as to cook with on high temperatures. Read more about it on Emma Nutrition's blog.
|Simon at the Teppanyaki|
This very act was demonstrated to us by Simon Hulstone, Michelin starred Chef and owner of The Elephant in Torquay where his 30+ acre farm provides the ingredients for his restaurant. He brought with him his home-grown tenderstem broccoli and some scallops from Devon. He quickly whizzed up a dressing by mixing soy, mirin, a touch of sesame oil, and whisking in olive oil, the soy sauce being the only seasoning required. The broccoli was grilled on the Teppanyaki for a few minutes, the scallops flash fried for a mere 30 seconds each side, caramelizing themselves, all drizzled with the dressing, et violá: Oishí!
|Scallop and Tenderstem Broccoli in Soy Sauce|
I had to ask Mr Sudo how the nori stayed in place, was it simply water or some inherent stickiness?
In answer, he had some nori brought out just for me to play with, where I was able to fold the rice up inside the seaweed and use a few grain of the rice as the natural edible adhesive. The rice is made so sticky by coating in sushi vinegar, made from rice wine, salt, and sugar.
My first ever sushi roll! Soy proud!
|That's my sticky rice nigiri on the left! Isn't it perfect? No?|
|Sushi at Matsuri|
One Japanese dish I am familiar with is tempura, this lightly battered prawn, squid and vegetable dish was also served with Kikkoman to dip. Soy sauce in each course, it is possible (I'm thinking of dessert...?)
I also tasted the cod (courtesy of The Food Curator - cheers Michael!), which was like no other cod I've ever tasted. A tough call.
|Angus Fillet Steak|
|Peach dessert wine|
|Cooking Ice Cream? Whatever next...|
|...Oh. FireBall Ice Cream|
|Simon Hulstone must have thought I was Peach Wine infused alright, claiming I was off to 'cook some sushi'...|
Try out a Kikkoman recipe for Meatballs and Pea Pilaf here.
Or a One-Pan Chicken Recipe.
Or even a Pad Thai with Salmon.