Tsukimi
Tsukimi is a unique counter dining experience, offering a tasting course highlighting modern Japanese cuisine and hospitality.
KOJI SEASONING MENU
Sake-steamed sea bass with Japanese leek and soy sauce
Sake-steamed sea bass with Japanese leek and soy sauce thickening sauce, sudachi citrus and broccolini. Soy sauce with sake-steamed sea bass goes well with the sudachi and leeks used to flavor the sea bass.
JAPANESE FERMENTED SEASONINGS USED IN THIS DISH
Soy sauce
JAPANESE INGREDIENTS USED IN THIS DISH
Sea Bass, Japanese Leek
CHEF
Takanori Akiyama
CHEF’S COMMENTS
The reason for using miso and soy sauce is not only to add saltiness (enmi). I think it is also important to obtain umami and flavor at the same time. There are many varieties of both, and I think it is also an advantage to be able to use them according to the ingredients. I believe this is one of the reasons why miso and soy sauce are so widely used in non-Japanese cuisine. When I cook, I use miso and soy sauce because I think they are indispensable in expressing Japanese cuisine.
The key to using it is the quantity. Because of its strong saltiness and aroma, adding too much tends to upset the balance of the dish. On the other hand, once you get used to using it, it is easy to imagine how much flavor you will get with a certain percentage of the weight of the ingredients and broth.