At the heart of Japanese cuisine are two basic components that give depth, flavor and character to many dishes: miso and shoyu (soy sauce). Together, these two powerful "liquid treasures" combine to create amazing tasting delights.

While miso is a paste made from fermented soybeans, shoyu is a sauce made by fermenting soybeans in combination with wheat. Each has its own unique flavor, but when combined, they bring out the most interesting and complex flavor profiles.

• Soups: A simple miso soup can be enriched with a few drops of shoyu, giving it a richer and deeper flavor.
• Marinades: While shoyu alone is ideal for marinades, adding miso can provide a creamier texture and more depth of flavor.
• Sauces: Combine miso and shoyu with ginger, garlic, and a little honey for a sauce that goes perfectly with salads or as a dip for dim sum.

But most important is yumami, the fifth taste, which emerges when miso and shoyu are combined. This unique taste sensation that is hard to describe but recognizable when you taste it, is what makes this combination so special.

Miso and shoyu, although impressive in their uniqueness, when combined take gastronomy to new levels. Dare to experiment with this duo in your kitchen and discover their magic!