Project Description

Various dishes using YAMASA Shoyu-Ann (Soy Sauce Glaze): Cold Soup

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A cold soup dish topped with Shoyu-Ann（Soy Sauce Glaze） made with ‘YAMASA Brewed Soy Sauce’
Mash the ingredients of the soup well, leaving some chunks to taste.
Only top with YAMASA Shoyu-Ann when it is ready to be served as it can soon sink with time.
This creation using YAMASA Shoyu-Ann is widely used due to the fact that it goes amazingly well with staples such as pasta and rice.

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Toshiya Kadowaki

Born in 1960 in Hokkaido, Japan.
Perfected himself in Japanese cuisine at well-known restaurants such as Tsukiji Uemura, Kamogawa and Kaientei. In 2000, opened his own restaurant, “Azabu Kadowaki” in Azabu-Juban, Tokyo.
A lot of celebrities are a fan of his cuisine. His dishes based on outside-the-box thinking are masterpieces, which take Japanese cuisine to a whole new level.
His ability and skill has been recognized with two Michelin stars.

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‘YAMASA Brewed Soy Sauce’

Authentic Japanese soy sauce with its unique aroma, translucent reddish brown colour and rich flavour. YAMASA; truly original flavour for expertised chefs.


Ingredients for making Various dishes using YAMASA Shoyu-Ann: Cold Soup.

YAMASA Shoyu-Ann
Broth [Note 1] 500cc
YAMASA Brewed Soy Sauce 50cc
Mirin (if available) 50cc
Substitute for mirin Japanese sake Japanese sake and sugar (combined): 50cc
Sugar 1/10th of Japanese sake
Yoshino arrowroot (or potato starch if unavailable) 20g
Broth [Note 1] (If Yoshino arrowroot is used), or water (If potato starch is used) 60cc

Note 1: The broth is made with 1,800cc of water, 10cm square of dry kelp, and 60g of dried bonito shavings

Cold soup
May Queen Potatoes 50g
Cauliflower 1/3
Milk 300cc
Butter 20g
Fresh cream 15cc
Dry kelp broth 100cc

How to make Various dishes using YAMASA Shoyu-Ann: Cold Soup.

YAMASA Shoyu-Ann Make the broth, ‘YAMASA Brewed Soy Sauce’, and mirin (*1) at a rate of 10:1:1. Add the Yoshino Kuzu [20g](or potato starch[20g] if unavailable) and broth[60cc]/water[60cc]. Heat to thicken.
*1 How to make mirin Heat the Japanese sake in a pot, flambéing until the fire extinguishes to burn off the alcohol.
Add sugar to the ratio of 1/10th of the Japanese sake.
Preparation of the vegetables: Mash
Cut the vegetables before boiling them so that the cauliflower is approx. 3cm and the May Queen potato approx. 5cm. (Boiling time: 3 minutes for the cauliflower, 5 minutes for the potato)
Stir-fry the boiled cauliflower and potato with butter[20g] for approx. 1 minute.
Blend the milk[300cc], dry kelp broth[100cc] and fresh cream[15cc] in a food processor for approx. 2 minutes.
Process them until some chunks still remain.
Done! Top it with YAMASA Shoyu-Ann after setting aside to cool and chilling in a refridgerator for approx. 30 minutes.