Saturday, March 01, 2014

"Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker---regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop the cognoscenti call umami, a fifth taste beyond bitter, sour, salty and sweet. Soy butter provides warmth and luxury, elegance without pomp. It raises recipes to heights almost indescribable in the telling."

From the February 26, New York Times article, The Sublime Combination of Butter and Soy, written by Sam Sifton.

Who knew an easy childhood snack would be regarded with such high acclaim in the New York Times decades later?

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