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Bourbon Barrel Foods Bluegrass Soy Sauce - 100 ml flask
Item #: ASH209
Our Price: $9.50
 
Quantity:
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15 units available

Description  more details

 

Dubbed "umami in a bottle", Bluegrass Soy Sauce is microbrewed in small batches using only whole Kentucky grown Non-GMO soybeans, locally grown red wheat and the purest limestone filtered Kentucky spring water. This special Soy Bean mash is fermented and aged to perfection in bourbon barrels to add remarkable depth and character.

The result?  A remarkable smoky and brothy American-brewed soy sauce with hints of oak.

Lighter in color than the typical soy sauce and free of caramel color, hydrolyzed soy protein or other additives, Bluegrass Soy Sauce is delicate in flavor with a deeply earthy, umami character and a mild sweetness reminiscent of fine Kentucky bourbon.

Our friend Jaden Hair of Steamy Kitchen.com had this to say after sampling Bluegrass Soy Sauce:

"Soy sauce made in the USA? Absolutely! Artisan soy sauce with a hit of bourbon. It's smokey, complex. Perfect for dipping."

 

One 100 ml flask (3.38 oz)

Product of USA

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Roasted Butternut Squash With Truffle Honey, Thyme & Almonds
In this easy Thanksgiving side dish, butternut squash is roasted until lightly browned and tender, then drizzled with truffle honey and returned to the oven for a few additional minutes of cooking before tossing with toasted slivered almonds. To make things even easier, make this dish ahead of time and reheat it to serve with the turkey & trimmings.
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Soba Noodles with Roasted Matsutake Mushrooms
This recipe doesn’t stray too far from traditional, Japanese-style soba dishes. It features the fabulous matsutake mushroom, which quite literally means “pine mushroom” in Japanese (matsu = pine + take = mushroom). Matsutake mushrooms grow in association with certain species of pine trees, a fact that is clearly evident in their appealingly spicy, piney aroma and flavor. Matustake also have a very firm texture, which makes them excellent candidates for roasting. A short marinade in soy sauce and mirin, followed by a quick roasting in a very hot oven concentrates and intensifies their wonderful flavor.
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Wild Mushroom Wonton Soup
When it comes to comfort food, wonton soup is at the top of the list. Think of it as the Asian equivalent of chicken noodle soup. Steaming hot, chock-full of plump, tender wontons and other tasty goodies, this soup will both fill you up and chase away the doldrums. How can such a simple soup make you so happy?
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Salmon with Sea Beans & Soba Noodles in Lobster Broth
The taste of Sea Beans is quite mild, somewhat resembling that of asparagus or green beans, but their most distinctive trait is their crisp, almost crunchy texture and refreshing briny flavor. The first impression one gets when biting into sea beans is an intense burst of saltiness that fades quickly into a pleasantly tangy finish. After a brief blanching in boiling water, sea beans can be sauteed or used in a stir fry, just like green beans or asparagus.
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Grilled Flank Steak, Korean-style
Nearly everyone has heard of the famous Korean barbecue dish, bulgogi. While, in some respects, this recipe is not a faithful rendition of the Korean classic, it is definitely inspired by the traditional flavors of Asia. Flank steak is very flavorful, but has a tendency toward toughness. But slice it thinly across the grain and marinate it for a few hours in a tasty mixture including soy sauce, garlic and sesame and you’ve got the perfect recipe for a delicious piece of juicy, succulent grilled beef.
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Wild and "Tame" Rice with Chestnuts
Here's a recipe that is not only great for the holidays, but is just as pleasing and satisfying at any time of the year. It's inspired by a traditional Japanese rice dish, Kuri Gohan (literally, rice with chestnuts), but with the addition of North American wild rice. The nutty flavor and chewy texture of wild rice really adds a new dimension to the dish. While it makes a wonderful side dish with just about any meal, it would also work very well as a stuffing for turkey or a roasting chicken.

If you're entertaining a crowd, just double the recipe up and don't worry about leftovers - this delicious rice dish re-heats exceptionally well.
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Sesame Soba Noodle Salad
Who wants to cook when it's hot out? When the weather begins to warm up, you can beat the heat with this easy, cool & refreshing soba noodle salad! It's versatile too; once you've cooked the noodles (less than 10 minutes) and made the dressing (even faster), you can add just about any ingredients, including leftovers, to make a complete & delicious meal that the whole family will love - even the kids.

We used leftover grilled chicken to top it off, but you can dress this easygoing salad up with whatever you have in the fridge. Go vegetarian with toppings like marinated tofu, cooked or raw broccoli or sauteed mushrooms. Just use your imagination - you can't go wrong!

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Grilled Tuna Steaks with Citrus-Soy Sauce
East meets West on the barbecue grill!

This savory citrus-soy sauce is a perfect complement to the rich flavor and meaty texture of fresh tuna steaks that have been seared to medium-rare on a hot grill.

With the thick tuna steaks cooking for just a single minute on each side, this entire dish takes less than 20 minutes to prepare, sauce included.

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Chawan Mushi with Matsutake Mushrooms
To most Americans, the word "custard" usually means sweet, eggy and often bland desserts. The traditional Japanese favorite, called "Chawan Mushi" is something quite different. This is a delicate, savory egg custard that may contain any number of different ingredients, mostly depending on the individual cooks who make it.

This dish is so popular that special lidded chawan mushi cups are readily available in most Asian markets. If you don't already have these special cups, there's no need to buy them just for this dish. Just use any heatproof tea or coffee cups, regular custard cups or ramekins.

We've modified this dish slightly to accommodate Western tastes by adding an extra egg for a firmer, custardy texture. If you prefer the traditional lighter, soupier version, just use three eggs instead of four.
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