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Yuzu Juice - 5.06 oz
Yuzu Juice 5.06 oz (Pack of 3)
Ginger Pao Sriracha-style Ginger Chile Sauce - 16 oz
Yuzu Pao Red - 8 oz
Yuzu Pao Green - 8 oz
Yuzu Pao Duo - Two 8 oz bottles
Yakami Orchards Yuzu Marmalade - 300 gm
Yakami Orchards Ginger Marmalade - 300 gm
Yakami Orchards Aloe Marmalade - 300 gm
Red Yuzu Kosho - 2.82 oz
Green Yuzu Kosho - 2.82 oz
Red & Green Yuzu Kosho Duo
Red Yuzu Kosho 2.82 oz (3 Pack)
Green Yuzu Kosho 2.82 oz (3 Pack)
Sriracha HOT Chili Sauce - 28 oz
Gochujang (Korean Fermented Red Pepper Paste) 500 g
BLiS Barrel Aged Fish Sauce - 200 Ml
3 Crabs Brand Fish Sauce - 24 oz
Sambal Oelek Chili Paste - 18 oz
Aroy-D Pure Coconut Milk - 14 oz
White Miso Paste - 35.2 oz
Red Miso Paste - 35.2 oz
ABC Sweet Soy Sauce - 620 ml
Black Sesame Seed - 22 oz
Bourbon Barrel Foods Bluegrass Soy Sauce - 32 oz bottle
Bourbon Barrel Foods Bluegrass Soy Sauce - 100 ml flask
Bourbon Barrel Foods Kentuckyaki Sauce - 375 ml
Boyajian Wasabi Oil - 8 oz
Buckwheat Soba Noodles - 12 oz
Crystallized Ginger - per lb
Dried Matsutake Mushrooms
Dried Oyster Mushrooms
Dried Shiitake Mushrooms
Dried Stir Fry Mix - 1oz
Dried Woodear Mushrooms
Earthy Delights Bamboo Rice - 12 oz
Extra Wide Rice Noodles - 16 oz
Frozen Pure Wasabi Paste - 1.53 oz
Honteri Mirin-style Cooking Wine - 355 ml
Kagayaki Select Premium Sushi Rice - per pound
Maesri Red Curry Paste - 4 oz
Mild Chili Threads - 2 oz
Nori (Pressed Seaweed) Sheets - 100 ct
Pickled Ginger - 11.5 oz
Rice Paper Wrappers (Banh Trang) - 12 oz
Sweet Chilli Sauce - 25 oz
Takumi White Soy Sauce - 375 ml
Tamarind Paste - 14 oz
Wasabi Powder - 14 oz
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Home  >  PANTRY  >  Asian Pantry

Bourbon Barrel Foods Bluegrass Soy Sauce - 100 ml flask
Item #: ASH209
Our Price: $7.00
 
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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

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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Simple Trumpet Royale Mushrooms
Here's a quick, easy way to bring out the best of these delicious mushrooms.
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Roasted Matsutake Mushrooms
The flavor of matsutake mushrooms is clean and spicy, their surprisingly firm texture meaty and satisfying. Everyone seems to agree that simple preparations are the best way to showcase the unique qualities of the matsutake. This simple method of first marinating, then roasting matsutake mushrooms brings out their flavors fully.
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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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Five-Spice Scallops
If you've made the sweet and sour sauce ahead of time, this recipe goes together in minutes and tastes like it took hours. Use an indoor grill to cook them "table top" for extra fun, or stick to the traditional outdoor grill. They're superb when served with grilled, marinated pineapple chunks. Skewer them together with toothpicks and serve them as an appetizer.
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Chestnut-crusted Walleye with Morel Mushrooms
Morels and walleye are a natural pairing. The white flesh of the walleye is firm, meaty and delicious. Like trout and other species of freshwater fish, it seems to go particularly well with mushrooms.

Traditional preparations for walleye frequently rely on batter coating and deep-frying, which mask the delicate flavor and texture of the fish. How sad!

Instead, the fish is coated with a layer of crushed dried Michigan chestnut chips. Chestnuts, which contain absolutely no fat, create a light, crisp golden-brown crust and add a wonderfully nutty flavor and tender crunch.

These three ingredients, fish, chestnuts & morels, harmonize together to create an uncomplicated dish with flavors that are simple, yet profoundly satisfying.
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Simple (but delicious) Sushi Rice
Our favorite method of making sushi rice was inspired by Mark Bittman's recipe for Basic Short Grain Rice in his classic, "How to Cook Everything".


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Ponzu Sauce
Ponzu is a Japanese sauce traditionally thought of as a dipping sauce with dishes like sashimi and with one-pot dishes like Chirinabe, but it has recently found its own place in the Western pantry. The unique flavor of Ponzu sauce is adaptable to just about any dish. Its blend of sweet, sour, salty (and bitter) flavors go equally well with grilled meats, seafood and plain rice.


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Fiddleheads with Shiitake Mushrooms
Fiddleheads just seem to go naturally with mushrooms. While fiddleheads are frequently seen in the company of morel mushrooms, it's not often you see them paired with shiitakes. We served this delicious combination at a recent Earthy Delights Open House and it won rave reviews. It's now a standard part of our regular spring menu!
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Black Garlic Barbecue Sauce
Break out of your grilling routine and try something a little different from the usual tomato-y barbecue sauce! This sweet-sour-savory sauce, inspired by Asian sauces and marinades, is wonderful on everything from seafood and poultry to beef and pork.

Use a little as a marinade and don't forget to brush the sauce on as it grills. Don't worry if it chars a little - it's even more delicious that way!


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