If you think cocktails and soy sauce aren’t the best partners, think again. t2 tried the blend and we are sure you will also be surprised at how good it tasted! Soy sauce is much more than just a condiment to chilli chicken and fried rice and Kikkoman proved it on December 5. Kikkoman soy sauce is ‘naturally brewed’ in an ‘authentic Japanese method’ that has been followed over the last ‘300 years’.
Hot and sour paneer soup was all about winter warmth
As the evening was a cosy one arranged aesthetically on the terrace of Golden Joy Restaurant (Topsia), several guests from the hospitality background graced the occasion. Notably, all the dishes including cocktails and desserts had Kikkoman sauce as the primary ingredient in them. Cocktails like the Rum Ginger Punch made of rum, ginger, apple juice and Kikkoman and Gin ‘n’ Tea made of gin, earl grey tea, elderflower and Kikkoman were common favourites. The main course included dishes like Whole Steamed Fragrant Calcutta Bhetki, Crackling Pork Belly and Edamame Ginger Rice. Chef Shaun Kenworthy whipped up dessert and dips, his specials for the evening, that were unique. The dips included chilli soy dip, garlic-and-black pepper dip, sesame-and-scallion dip, spicy chilli-coriander-and-peanut dip, gondhoraj soy dip, Szechuan dip and mustard-soy dip. The dessert marked the perfect end to the spread as a specially-curated crispy fried milk custard was served with Kikkoman caramel. Kenworthy said: “The dips are my gifts to Kikkoman and their guests. I always keep talking about the gondhoraj dip because it’s one of my favourites. The dips can be paired with all the dishes that will be served today.”
Golden fried prawns tasted heavenly with the mustard dip
Harry Hakuei Kosato who is the Japanese Cuisine Goodwill Ambassador and Kikkoman’s representative in India said: “Kikkoman soy sauce is made in a way that it accentuates the flavour of simple dishes. We chose Golden Joy for the event because this is where Indo-Chinese food started in Calcutta. The restaurant has a legacy of five generations and the Tangra community enjoys this place the most. Presently, we are not hurrying with the soy sauce because it is an acquired taste. However, we are focussing on spreading awareness about the ignored usage of soy sauce because it is so much more than a brown gravy.”
Hakka Chilli Chicken was a part of the fare
(L-R) Chef Shaun Kenworthy, Harry Hakuei Kosato and Freddy Liao