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The four ingredients of soy sauce are soy beans, rice, water and salt. Look out for these when you're buying a soy sauce from the store.Specifically, I love sauces that use black soy beans, which are smaller and more nutrient dense: they are rarer and contain higher concentrations of super nutrients, like anthocyanins. The Liv Cook Eat soy sauces are sourced from US-grown beans that are cured, fermented, aged and balanced in Taiwan. I recommend you look for these ingredients no matter the soy sauce you pick up at the store.The following recipes are adapted from my mentor and teacher, Olivia Wu. Liv founded three cooking schools, written two books, and worked for 18 years as food journalist, restaurant critic and blogger for newspapers and magazines. In 2007, she joined Google as an Executive Chef. So much of my class was inspired by her teachings.
Lamb shanks are the perfect braising cut: a balance of lean muscle, and naturally moist cartilage. This tender, umami-saturated stew will wow you.
This is a traditional steamed fish preparation, best with any flakey white fish: fillets of cod, sea bass, branzino, snapper...or even better, as the whole fish.
Similar to a mushu pork, the beautifully diced ingredients balance in flavor and texture, combining to make the perfect stuffing for a lettuce wrap.
In this classic Shanghai braise, chunks of ribs soak up sweetened soy fragrant with five-spice. The meat becomes infused with flavor.
A simple and healthy dish that packs a punch. The tofu is steamed with century egg before topping with fresh uni and finished using a savory sauce.
In China, slowly wok-braising greens with spices, soy sauce and rice wine was used for old vegetables.
The smokey, chocolate notes of the Finishing Soy highlight chocolate desserts. You can substantially decrease sugar in desserts by tuning up umami.
The chocolate notes of the Finishing Soy also accentuate the chocolate flavors of freshly chopped chocolate chips. Less sugar, no salt.
Umami reduces the need for sugar. A spin on Dandelion Chocolate’s Mochi Muffins, using soy sauce cuts the sugar by 40%.
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