Grilled Hokkaido scallops with wasabi, pomegranate, apple and sweet soy sauce at SAKESAN in Soho, Central. 28APR11 (Photo by Edward Wong/South China Morning Post via Getty Images)
Chefs Say You Should Try A Soy Sauce And Fruit Pairing At
Least Once
By Kalea Martin
You may associate soy sauce with sushi and stir-fry dishes, but it can be used in a wide range of dishes you may not have thought of. Yes, soy sauce typically has savory applications, but it also works well with fruit, because sweet and salty ingredients are naturally compatible.
There's a chemical reaction at play, as combining sugar and salt causes more taste receptors on the tongue to activate, ultimately intensifying and enhancing the flavors that are present. Bon Appétit's Brad Leone recommends using shoyu, or Japanese-style soy sauce, which contains only four ingredients, as opposed to the more complex Chinese or Indonesian soy sauces.
Leone recommends pairing soy sauce with strawberries, kiwis, pineapples, mangoes, and any tart or underripe fruits. Eating fruit with soy sauce might not be a popular practice in the U.S., but if you already like sweet and salty foods, there's a good chance you'll end up enjoying soy sauce on fruit.