Soy sauce, a true gastronomic gem, has its roots in China, over 2,500 years ago. Born of the need to preserve food, it quickly became an essential condiment in Asian cuisine, particularly in Korea, Thailand and Japan. Over the centuries, is has conquered palates of the world over, thanks to its complex taste and its ability to sublimate a multitude of dishes.
The traditional manufacturing process: an ancestral art
Making soy sauce is a delicate process based on traditional techniques. Quality soy sauce begins with a rigorous selection of ingredients: soybeans, wheat, water and salt. At Oliviers&Co, we take a natural, wheat-free approach to creating pure, authentic soy sauce.
The process begins by steaming the soybeans, while the wheat is toasted and grounded. This mixture is then inoculated with a mold culture, Aspergillus oryzae, which transforms the ingredients into a mixture called koji. This koji is the brewed with brine and left to ferment for several months, or even years, to allow the aromas and depth of taste to develop. The liquid obtained after fermentation is pressed to extract the soy sauce, which is then pasteurized, filtered and sometimes aged before being bottled.
The result is a sauce rich in umami, that fifth taste that evokes the savory, rich flavor of a broth, and acts as a powerful flavor enhancer. The subtle balance between salty, sweet and umami makes soy sauce a versatile and irreplaceable condiment in the kitchen.
Asia meets the Mediterranean
Always in search of innovation, Oliviers&Co decided to revisit soy sauce, a traditional Asian ingredient, to marry it with Mediterranean flavors. Although far from the Mediterranean tradition, soy sauce finds a perfect balance with olive oil and vinegar to create dressings as tasty as they are original.
Specializing in the creation of tasty vinegars by infusion from fresh ingredients, without the use of flavorings or preservatives, our master vinegar maker has set himself a real challenge: to find the right balance between the umami and salty notes of soy, and the original, refined flavors of yuzu and gingener, or black garlic. The result? Ultra-gourmet, original soy sauces.
Black garlic-infused soy sauce: a culinary masterpiece
Black garlic, a refined ingredient obtained by slow fermentation, is at the heart of this first creation. This process transforms garlic into a mild, slightly sweet product, with notes of caramel and licorice. When infused in soy sauce, black garlic adds an extra dimension of depth and complexity to traditional umami.
This sauce is ideal for marinating raw meat and fish, or for adding an Asian touch to pasta, salads and grilled vegetables. Gluten-free and 100% natural, this sauce elevates your everyday dishes into a sophisticated culinary experience.
What is black garlic?
Black garlic is a variety of garlic obtained through a fermentation process lasting several weeks to several months, under precise conditions of temperature and humidity. This fermentation induces several natural chemical reactions, resulting in a noticeable change in the product's appearance, taste and texture.
Black garlic, with its ebony color, offers a melting texture and reveals and astonishing aromatic palette, blending notes of licorice and dried fruit.
Yuzu and ginger-infused soy sauce: an exotic fusion
This second creation transports you to even more exotic horizons. By incorporating fresh ginger from La Réunion and yuzu, a Japanese citrus fruit with a unique flavor, Oliviers&Co has created a soy sauce that perfectly blends the peppery flavors of ginger with the tangy freshness of yuzu.
This refined blend, obtained through slow maceration, infuses every dish with an explosion of flavors. Whether accompanying a vegetable tian, salmon gravlax or sautéed noodles, this sauce is the perfect embodiment of the balance between tradition and innovation.
What is yuzu?
Yuzu is a fascinating citrus fruit from eastern Asia, widely used in Japanese cuisine. Its thick, yellow, slightly bumpy skin resembles that of a small lemon or orange.
This fruit has a distinctive taste that combines the sharp acidity of lemon with subtle notes of tangerine and grapefruit. Its aromatic profil is both tangy and slightly bitter, with a complexity that makes it unique among citrus fruits. This richness of flavor makes yuzu an invaluable ingredient for adding a refreshingly sophisticated touch to a variety of dishes and sauces.
Soy sauces in cooking.
To make the most of these soy sauces, here's a suggestion for their ideal use: mix 2 tbsp of soy sauce with 4 tbsp of flavored oil and 1 tsp of balsamic vinegar.
This balanced trio creates a tasty dressing, perfect for enhancing salads, marinades, or even as a condiment for hot dishes.
With our new infused soy sauces, Oliviers&Co continues to honor age-old tradition while infusing it with a touch of modernity. These creations, based on natural, gluten-free ingredients, add a gourmet, exotic dimension to your dishes, while respecting the ancestral techniques that have made soy sauce such an exceptional condiment.
