Soy Sauce And Cheese: A Tasty Combination?

Soy sauce and cheese are two ingredients that are not often associated with each other. However, there are some dishes that use both these ingredients, such as a Japanese dish called kofuki imo, which involves boiling potatoes in soy sauce and then adding grated parmesan cheese. There are also recipes for pasta and potatoes with soy sauce and cheese that have received positive reviews online. In terms of cheese that pairs well with soy sauce, some people suggest parmesan, while others suggest that the saltiness of soy sauce means that softer, fresher cheeses are a better pairing.

Soy sauce and cheese in macaroni

Soy sauce and cheese are both strong, distinct flavours, but they can be combined to make a delicious, creamy macaroni dish.

The key to successfully combining soy sauce and cheese is to balance the salty, savoury notes of the soy sauce with the right variety and quantity of cheese. A popular choice is to opt for creamy blue cheeses, which pair well with soy sauce. When making macaroni, a blue cheese sauce can be enhanced with soy sauce, creating a unique, flavourful dish.

To make soy sauce and cheese macaroni, start by boiling the macaroni until al dente. While the pasta cooks, prepare a roux by melting butter in a saucepan and adding flour, salt, and pepper. Stir in milk gradually, creating a smooth, creamy sauce. This forms the base of your mac and cheese. Next, slowly add in your chosen blue cheese, stirring until smooth and melted. Drain the cooked macaroni and combine with the cheese sauce. Finally, add a few dashes of soy sauce to taste, mixing well to ensure the pasta is evenly coated.

The result is a creamy, savoury macaroni dish with a unique flavour profile. The salty, umami notes of the soy sauce enhance the creaminess of the cheese sauce, creating a delicious fusion of East and West.

For a more intense soy sauce flavour, you can also sprinkle some crushed crackers or breadcrumbs on top of the macaroni, along with a drizzle of soy sauce, and bake it in the oven until golden brown and bubbling. This creates a crispy, savoury crust that complements the creamy pasta.

Soy sauce and cheese in cheesemaking

Soy sauce and cheese are an unusual combination, but one that has been experimented with by home cooks and cheesemakers. The salty, umami flavour of soy sauce can be a surprisingly good match for certain cheeses.

One home cook experimented with making a soy sauce cheese, using a caciotta cheese recipe as a base. They substituted the traditional brine with soy sauce, creating a unique flavour. The process was similar to making a regular caciotta cheese, but with some adjustments, especially during the brining and aging phases. The result was a white, firm cheese with a subtle soy sauce flavour.

While this experiment was interesting, the cheesemaker noted that the saltiness could have been higher, and the soy sauce flavour was not as prominent as they would have liked. They suggested increasing the duration of the brine and bathing the cheese in soy sauce for a week after aging to enhance the flavour.

Some people have also suggested that a plum and soy sauce chutney pairs well with creamy blue cheeses. This combination may be worth trying for those who are curious about the unusual pairing of soy sauce and cheese.

Additionally, it is worth noting that in traditional Asian cuisine, dairy products are not commonly used, and soy-based applications are more typical for adding umami flavour. However, there are some Asian dishes that incorporate cheese, such as Korean dishes with American or cheddar cheese, and fusion dishes like kimchi quesadillas.

Soy sauce and cheese in Japanese cuisine

Soy sauce is an indispensable part of Japanese cuisine, and its history in the country can be traced back to the arrival of Buddhist monks from China in the 7th century. These monks introduced vegetarianism to Japan and brought with them various soy-based products, including soy sauce, known as "shoyu" in Japanese. Over time, soy sauce has become an integral part of Japanese cooking, adding a salty and umami-rich flavour to dishes.

When it comes to pairing soy sauce with cheese, there are a few options to consider. Firstly, a Reddit user suggests that a plum and soy sauce chutney pairs well with creamy blue cheeses. This combination showcases how the salty and savoury notes of soy sauce can complement the richness of creamy blue cheeses.

Additionally, soy sauce is a common ingredient in Japanese dishes that incorporate cheese. For example, a local izakaya in San Francisco serves "avocheezu", which consists of sliced avocado, fresh mozzarella, pickled ginger, and ponzu (a citrus-based soy sauce). This dish highlights the harmonious pairing of fresh mozzarella, a mild and creamy cheese, with the tangy and salty flavours of ponzu sauce.

Another example is the incorporation of cheese in Japanese street foods and fusion cuisines. Kimchi quesadillas and Korean tteok topped with American Colby Jack cheese are creative ways to bring together the flavours of Korea and Mexico. These dishes demonstrate how cheese can be added to traditionally non-dairy-based dishes to create unique and tasty combinations.

When pairing soy sauce with cheese, it is essential to consider the different types of soy sauce and cheese available. For instance, a lighter and milder Japanese soy sauce may complement a creamy and mild cheese, while a thicker and more assertive soy sauce could be paired with a stronger-flavoured cheese. Experimenting with different combinations can lead to delightful flavour profiles.

In conclusion, while soy sauce and cheese may not be the first combination that comes to mind, their pairing in Japanese cuisine showcases an intriguing interplay of flavours. From chutneys to fusion dishes, the salty and umami characteristics of soy sauce can enhance the richness of cheeses, creating unique and satisfying culinary experiences.

Soy sauce and cheese in fusion food

Soy sauce and cheese are both ingredients with strong umami flavours, so combining them in a dish can create an intense savoury taste. While this can be delicious, it can also be a challenge to get right, as it is easy to end up with a dish that is too salty.

One option for combining soy sauce and cheese in fusion food is to make a Japanese-style side dish called kofuki imo. This dish involves boiling potatoes in soy sauce, which gives them a powdery texture, and then folding in some grated Parmesan cheese. The potatoes are then topped with shredded nori and crunchy scallions. This combination of flavours and textures is highly addictive and can be served as a side dish with a variety of main courses.

Another option for a fusion dish that combines soy sauce and cheese is a rich and creamy pasta. This dish combines spaghetti, Parmesan cheese, mayonnaise, garlic, and black pepper, with soy sauce added to taste. The soy sauce and cheese can also be combined with other ingredients to make a sauce for the pasta.

In addition to these options, there are several other ways to combine soy sauce and cheese in fusion food. For example, a Reddit user reported that they make a plum and soy sauce chutney that pairs well with creamy blue cheeses. Another user suggested that soy sauce could be combined with Epoisses or Der Scharfe Maxx, two cheeses with strong scents that are reminiscent of cured or fermented meats, to create a dish inspired by Vietnamese cuisine. Finally, it is worth noting that East Asians are prone to lactose intolerance, so when creating fusion dishes with soy sauce and cheese, it may be worth considering using lactose-free cheese or a soy-based alternative.

Soy sauce and cheese in lactose intolerance

Lactose intolerance is a common disorder caused by the inability to digest milk sugars due to a deficiency of the lactase enzyme in the digestive system. It is highly prevalent among South and East Asians.

If you are lactose intolerant, you can still enjoy cheese and soy sauce together, as both products have low lactose levels. Hard cheeses like Parmesan, Swiss, and Cheddar are suitable options for people with lactose intolerance, as they contain low amounts of lactose, unlike soft cheeses like cream cheese, ricotta, or cottage cheese. Soy sauce, on the other hand, is also suitable for lactose-intolerant individuals because it is fermented, which eases digestion, and the amount of soy protein in it is relatively low.

Additionally, you can manage your lactose intolerance by following these tips:

• Eat dairy with other foods: Consume dairy products with fats and proteins to slow digestion and minimise lactose sensitivity symptoms.
• Opt for lactose-free substitutes: Choose lactose-free dairy alternatives, such as lactose-free milk or yoghurt.
• Take lactase supplements: If you want to continue enjoying dairy products, consider taking lactase supplements, which help break down lactose.
• Try plant-based alternatives: Explore plant-based options like nutritional yeast, oat milk, or coconut yoghurt instead of cheese or milk.

By incorporating these suggestions into your diet, you can effectively manage your lactose intolerance while still enjoying your favourite foods.

Frequently asked questions