Tuesday, March 24, 2009

artisanal soy sauce

This is from a recent posting by Tasting Table, a great online foodie resource:

Umami in a Bottle
America's first artisanal soy sauce

There are plenty of American-brewed soy sauces out there: Kikkoman bottles some 25 million gallons annually on Wisconsin's Lake Geneva, and Yamasa turns out more than 1.7 million gallons a year at its Oregon plant. But our sushi and high-end Asian deserve a better condiment--and they can get it, thanks to Kentucky-based Bluegrass Foods, makers of America's first artisanal soy sauce.

Working in the back of an old Louisville factory, Matt Jamie combines non-GMO soybeans with locally grown winter wheat and ferments the funky mash in old bourbon barrels tossed out by Buffalo Trace and Woodford Reserve distilleries. The barrels are also used to make Bluegrass's Kentuckified Worcestershire Sauce.

The final product is lighter in color than your average sushi joint sauce, free of caramel color, hydrolyzed soy protein or any of the other additives that often go into commercial sauces. It's also more delicate in flavor, making up for what it lacks in saltiness with a deeply earthy, umami character and the slightest hint of bourbon sweetness. Kentucky Bluegrass soy sauce won't put much of a dent in fried rice, but it's exactly what sashimi wants.

Bluegrass Soy Sauce is $5 for five ounces at bourbonbarrelfoods.com


Anonymous said...

I've stood in asian markets staring at the soy sauce choices for hours (cumulatively). Between the tamari and the shoyu and the organic, I never wind up buying with much confidence; usually opting for the best unit price. Some small batch stuff with a more distinct flavor might be nice to accent my stir fries and satays.

Have you tried ABC Kecap "sweet soy sauce"?

BaconGrease said...

That is very interesting, my curiosity is piqued. A lighter color, less salty but potentially more flavorfull/flavoring sauce. Is it widely available?