Vanilla soy sauce syrup

In Japan, soy sauce is commonly used in pastries, chocolates, ice creams and other sweet treats. Soy sauce adds umami and depth to savory and sweet dishes in a way that salt alone cannot.

Salt is essential in baking: it enhances flavors, balances sweet ingredients and influences texture. It allows soy sauce to show off its umami-rich character and nuanced aromatic notes. Marriage of black sugar and salty soy sauce creates a delicious contrast that lingers on the palate.

This unconventional pairing adds a sophisticated touch. Soy sauce is frequently used in combination with chocolate and caramel. It can also be used in fruit-based desserts. A few drops of soy sauce in rich, ripe fruit salads can enhance their natural sweetness.

We recommend this syrup for yoghurt, chocolate and vanilla ice cream, fresh fruit such as strawberries, pears, melon, cheese cake and other cottage cheese desserts, milk or soya milk, yoghurts, crèmes brûlées... This syrup can also be used to flavour whipped cream and chantilly.