According to Chase, in Japanese cooking, a subtle touch can be transformational.
“You can see a big difference in texture, flavour and complexity of that fish just by aging it,” Chase explains. “And there’s no better complementing sauce than soy sauce. Yes you can use salt, but soy mellows that sea flavour.”
Sharp upper cuts
Having grown up in Japanese restaurants, Chase Kojima knows a thing or two about cooking this cuisine. The Sydney-based chef says no matter how slick your knife skills are, a mandolin will always come in handy. “We use a Japanese mandolin brand called . It’s super sharp and we use it to slice things really thin with finesse. For example, if we were to make perfect little rings out of radish or cucumber – to use as a garnishing vegetable or even for a salad – we would definitely use this guy. If you think you can cut thin with a knife, this thing can do it better.”
Gluten-free friendly
Tamari isn’t just a great gluten-free soy sauce alternative, it also packs a flavourful punch. Rounder and less salty than traditional shoyu, Chase says it’s great for seasoning or saucing up dishes whether you’re gluten-free or not. “When you’re looking for umami in a dish it’s really good to sprinkle gluten-free soy sauce instead of salt,” he says. “If a dish is lacking anything, that’s the first thing I’ll go for.” Mingle with miso with this
Check out these .
Miso-grilled salmon with soba noodles Source: Sharyn Cairns
Have we got your attention and your tastebuds? airs 6pm weeknights on SBS. Check out the for episode guides, cuisine lowdowns, recipes and more.
