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At a Japanese teppanyaki grill, the final dish features garlic rice with sizzling shoyu soy sauce, releasing a tempting aroma. Chef Koyama captures this essence in chocolate by blending heated soy sauce with fresh cream, sealing it in a 40% cacao chocolat au lait.
A layer of powdered soy sauce from Kyoto's Shimogamo Saryo, with hints of yuzu and spicy ichimi chili pepper, tops the ganache. This blend of umami and sweetness creates a unique, melt-in-the-mouth experience, reflecting the artistry of Japanese cuisine.
About Es Koyama
Susumu Koyama, a Japanese patissier, founded es koyama in 2003 in Sanda, Hyogo Prefecture, Japan. The company produces a variety of chocolates and confections, drawing on both local ingredients and international influences. Es koyama has gained attention for innovative flavors and meticulous craftsmanship in chocolate-making.