July
Medium
For the pantry
45 min.
Dewberry soy sauce
Ingredients
- 1 l soy sauce
- 300 g dewberries
- 100 g tender dewberry leaves
- 6 juniper berries
- 50 g dried, fried hay
- 20 g sea salt
- A bit of the plant's flower
Equipment
- Mortar
- Preservation jar (1.5L)
Directions
- Crush dewberries in the mortar.
- Put the crushed dewberries in the preservation jar along with soy sauce, fried hay, sea salt, juniper berries, and the tender leaves. Mix well.
- Store jar in a dark place for at least three weeks before use.
Tips
Use this soy sauce as a unique umami feature when seasoning other dishes.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
