ITS name may not immediately hit Japanese food lovers in Malaysia, but its rich flavours and consistency will.
Hamadaya Shoyu, a name that has its roots cemented in Kumamoto, Japan in 1818, is now in Malaysian soil to give a new meaning to Malaysians' Japanese food journey.
The sauce is named after the family who handcrafted the recipe using a 200-year-old time-tested recipe.
Hamadaya offers three soy sauces - Seasoning Soy Sauce, Reduced Salt Soy Sauce and Soy Sauce, and Oyster Essence Sauce that is made from only the freshest and natural oyster extract.
It is worth to mention that the soy sauces are light and have that umami flavour that gives your dishes a lifted umph!
Here are three easy-to-make recipes by Chef Jeff Ramsey (Michelin Starred Chef and Owner of Japas Restaurant in Changkat Semantan) that you can make at home, using the Hamadaya sauces.
AHI POKE
Poke (pronounced poh-kay) is a classic Hawaiian dish made of raw fish marinated in sauce, eaten together with rice (or noodle, or on its own) and salad.
Traditionally, Poke usually uses Ahi which is yellowfin tuna, but you can switch the protein to salmon or tofu (or even teriyaki chicken or beef, if you like).
It's a simple dish and all you need is Sushi-grade fresh fish and your selected salad.
Here's how to make a bowl.
WHAT YOU NEED:
¾ cup tuna - cut in cubes of 1.5x1.5 cm
1½ tsp sweet onion
1 tbsp Ogo Nori - flat, deep-green, paper-thin sheets of seaweed
½ tbsp roast sesame seeds
2 tsp sesame oil
2 tsp Hamadaya Japanese Seasoning Soy Sauce (red bottle)
1 tsp Shichimi Togarashi - Japanese spice mixture containing seven ingredients which adds a fiery umami kick
2 tsp chopped spring onions
2 tbsp Kizami Nori - dried seaweed finely cut into angel hair shapes
A bowl of rice (sushi rice is recommended)
HOW TO MAKE:
Mix tuna, sweet onion, Ogo Nori, roast sesame seeds, sesame iil, Hamadaya Japanese Seasoning Soy Sauce, Shichimi Togarashi and spring onions in a bowl to marinate.
Enjoy it with a bowl of rice and top it with Kizami Nori.
STAMINA JIRU
Jiru, (or shiru) means soup in Japanese and this recipe basically gives you stamina, and also complements the poke bowl, when having it together.
WHAT YOU NEED:
¼ cup of sliced carrots
¼ cup of sliced daikon
¼ cup of chopped Napa cabbage
2tbsp chopped kimchi
2 cups of water
2 tsp Dashi powder
White fish boned, roasted until brown
Fish scraps, sliced
1tbsp Hamadaya Japanese Seasoning Soy Sauce
HOW TO MAKE:
Add the bones in water and simmer for 20 minutes.
Remove bones and then add all other ingredients in the soup.
Simmer for another 30 minutes, covered.
Season it with Hamadaya Japanese Seasoning Soy Sauce.
MARINATED OYSTERS IN OLIVE OIL
If you love oysters, this dish is great as an appetizer to start your meal.
It's simple, and easy to make, but takes a week to marinate for best flavour.
This yummy appetiser is best served with toasted baguette, pasta, a stir fry dish or enjoy them in an omelette!
WHAT YOU NEED:
15 oysters
1 tsp Hamadaya Japanese Oyster Essence Sauce
1/2 tsp Hamadaya Japanese Reduced Salt Soy Sauce (green bottle)
1 clove garlic, smashed
1 bay leaf
1cm dried red chilli
½ cup extra virgin olive oil
1 sprig thyme
4pcs coriander seed
Sterilsed jar
HOW TO MAKE:
Rinse the oysters in 2% salt water three times.
Drain and pat dry with paper towels.
Fry the oysters over high heat with a little olive oil until very plump and lots of water comes out.
Drain the water out. Turn down the heat to medium and add the garlic, thyme, coriander seed and oyster sauce.
Cook gently for a minute and turn off the heat. Don't overcook.
Transfer to a sterilised jar and fill the jar with more olive oil until it completely covers the oysters.
Put the lid on tightly and keep it in the chiller. These oysters will only be ready after few days' time. One week marination is recommended and it can last up to two weeks.