Soy Sauce Workshop & Tasting in a Kyoto Sushi Restaurant

Soy sauce is a fundamental ingredient in Japanese cuisine, but knowing how to use it well is no easy feat. The right choice complements the delicate flavors of sushi, for instance, but excessive use can overpower its freshness, leaving it soaked and salty. Nowhere is this more evident than at a sushi restaurant, where soy sauce plays a fundamental role in enhancing the flavors of each dish. That's why soy sauce is elevated to an art form at Kikyo Sushi, a traditional restaurant with over 60 years of history in the center of Kyoto. To share their insider knowledge of the intricacies of Japanese soy sauce, the restaurant holds this workshop in which you will explore the world of soy sauce, which includes a tasting session led by passionate and knowledgeable host Akane. Akane is a fermented food expert with extensive experience in miso, vinegar, and soy sauce. She will welcome you into the restaurant with a welcome drink and an overview of soy sauce, its main ingredients and characteristics. You'll then delve into the history and varieties of soy sauce as Akane shares valuable tips on using it effectively in cooking. You'll try five distinct types of soy sauce, and savor their unique flavor profile, ranging from light and delicate to rich and robust. You'll also learn how to pair them with different foods. This workshop will help you become a shoyu expert and know exactly how to enhance the flavors in each dish to elevate your culinary creations. Join Akane in this flavorful adventure and gain insights into the art of soy sauce that you can apply in your own kitchen — starting with the small soy sauce bottle you'll receive as a souvenir!