Soy What?

[Jinmyo]

Does soy (as shoyu, tofu, miso, natto, edamame) appear in your cuisine at all?

[Michel Nischan]

Jinmyo, I do use soy products. We use traditional shoyu, as well as a variety of other tamari. We use several varieties of miso and also use edemame as a welcome to our guests and in some sautes and soups. I don't know what natto is, but would love more information on it. We once served tofu, but the offering caused many people to feel this proved we were a "health food" restaurant, thus jeopardizing our concept. When we do noodle dishes, most have tofu in them.

We use these products in sauces, marinades, cures and as seasonings in general.

[Jinmyo]

Michel, natto is (are?) fermented soybeans that stick together in a gelatinous, stringy web. Like edamame gone insane. Very smelly and very powerful but quite good. Not suitable for your restaurant though. I was just wondering if you knew of it.

While I deplore the presence of onions (for example) in a miso shiru, I have no hesitation in using miso in an onion soup. There is a profundity of flavours in miso, shoyu, and tamari that work tremendously well with many Western foods. (The nifty thing is that while it might take hours of reducing and straining meat stocks, a similiar richness is right there in that tin of shoyu. )

[Michel Nischan]

Thank you. I'll have to try natto.

I agree with your love of Shoyu, tamari et al. They have helped our efforts tremendously.