Monthly Archives: November 2012

Japanese white soy sauce combinations

Many types of soy sauce exist and with each you can make different combinations. Japanese soy sauces or shoyu have a delicate and refined flavor. There are five main types of shoyu. All of them are now available in Foodpairing (PRO member section)

(source: CHOW)

Koikuchi (dark): The most commonly used soy sauce in Japanese cooking, made with roughly equal proportions of soybeans and wheat.

Usukuchi (light): Saltier and lighter than koikuchi, an all-purpose soy sauce used for dishes where the dark color of regular shoyu would make them look unappetizing.

Tamari: Typically darker and richer-tasting than koikuchi, made with soybeans and little or no wheat.

Saishikomi: Twice-brewed, very dark and very flavorful, used with sushi and sashimi.

Shiro (literally, “white”): Mostly wheat, little soybeans, used to add flavor without altering the color of a dish.

We have seen an increase interest in the white soy sauce Shiro (mainly because it doesn’t change the color. Ideal in cocktails for example). In Belgium we get our white soy sauce from Ali-import.
You can find already some example of cocktails with soy sauce in the Foodpairing(R) recipe section, like this Cointreau – Gin – Lemon – Shiso – Soy sauce cocktail

link to recipe

Thanksgiving inspiration

Thanksgiving is in 10 days. Family and friends gather at a well-dressed dinner table to say thanks and enjoy -in most cases- some traditional thanksgiving dishes. In this article we’ll give you some Thanksgiving recipes and inspiration, combining the traditional ingredients of Thanksgiving with Foodpairing®.

At Foodpairing we’re all for traditions, nothing is better than to enjoy a traditional dinner with the family. Yet it seems we’re too restless to turn down a good Foodpairing experiment. So we applied Foodpairing® to create new recipes using the traditional ingredients of the impending holiday. The results are innovative and modern dishes while keeping true to the spirit of Thanksgiving.

For the design of all recipes below we started with the Foodpairing® tree of turke. Click here to open the tree in the Foodpairing Explorer. Keeping in mind some other traditionals like cranberries, pumpkins and pecans, we steadily converged to some intricate combinations. Make use of the filtering options to narrow your Foodpairing searches.

Turkey salad with pumpkin ketchup and pecans, cranberry vinaigrette and cilantro

  • turkey filet of 200 g
  • 20 g cranberries cooked in sugar
  • 10 g orange juice
  • 5 g rice vinegar
  • 10 g olive oil
  • chopped cilantro
  • salt and pepper
  • 335 g pumpkin (peeled)
  • 145g Granny Smith
  • 80 g onion
  • 5 g garlic
  • thyme and bayleaf
  • 200 g water
  • 25 g sugar
  • 15 g aigre-doux (50 g of caramelized sugar quenched with 10 g of white wine vinegar)
  • 1 g cornstarch
  • 20 g water
  • curry powder
  • pecans
  • mixed salad
  • olive oil
  • salt and pepper

Grill the turkey filet on both sides and cook further in a preheated oven at 150 ° C. Cut into thin slices and season with salt and pepper.

Mix all ingredients for the vinaigrette and season to taste.

Dice the pumpkin, Granny Smith, onion and garlic. Braise in olive oil with thyme and bayleaf. Quench with water and cook until tender. Blend when the water is almost completely evaporated.

Add sugar, aigre-doux and curry powder. Bring back to a boil and add the cornstarch water mixture while stirring. Allow to boil, then cool down and season to taste with curry powder, salt, pepper and other spices.

Toast the pecans. Cool down and chop.

Season the salad with olive oil, salt and pepper

Roulade of turkey with blue cheese, port jelly with cranberry, dried figs

This recipe can be served as a snack. We filled the turkey with cheese and rolled it into a sausage. Put it on a stick if you want to serve it as a small bite.

  • 4 thin slices of turkey breast
  • salt and pepper
  • 4 bars blue cheese (Fourme d’Ambert)
  • 200 g clarified beef bouillon
  • 50 g port
  • 30 g cranberries cooked in sugar
  • 2.5 g kappa
  • dried figs

Hammer the slices of turkey breast. Season with salt and pepper. Dress them on plastic wrap. Place a bar blue cheese in the center and roll the whole thing into a sausage. Poach at 62 ° C for 30 ‘. Cool in ice water.
Cut into smaller cylinders and place them on a stick

Mix the beef consommé with the port and the cranberries. Bring to the boil and strain. Allow to cool down. Add the kappa and mix. Bring back to a boil.

Dip the sausages in the jelly and decorate with pieces of candied fig. Let gel.