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Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
Soy sauce and seaweed go really well with potato chips.
Jose Andres Puerta
There's no such thing as soy milk. It's soy juice.
Egypt is the largest wheat importer in the world. In some part, this is due to irrigation issues and inhospitable climes. Egypt's dependence on wheat is also partially because for decades it has been cheaper to import wheat, corn, soy and barley from the U.S. than to grow it locally.
Black beans and soy beans are the cornerstones of longevity diets around the world.
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.
I can safely say that other than macaroni and cheese, there's no processed food in my life. There's no inorganic food in my life these days. There's no junk food. There's not a lot of sugar. There's no soy. I mean, really everything that's going into my body is pretty pure.
If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.
Our typical Western diet is full of inflammatory fats - saturated fats, trans fats, too many omega-6, inflammatory, processed vegetable oils like soy and corn oils. These increase IGF-1 and stimulate pimple follicles.
I have forty-six cookbooks. I have sixty-eight takeout menus from four restaurants. I have one hundred and sixteen soy sauce packets. I have three hundred and eighty-two dishes, bowls, cups, saucers, mugs and glasses. I eat over the sink. I have five sinks, two with a view.
Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.
If there are fresh-baked chocolate chip cookies on the table, I won't say no to those. Soy sauce is another one, even though it's awful - it's so high in sodium.
I have my once-a-month nachos, but it's soy cheese and turkey chili on it, so it's somewhat safe. But it's still a big vice for me, because I have a big bowl of it.
Thanks to farm subsidies, the fine collaboration between agribusiness and Congress, soy, corn and cattle became king. And chicken soon joined them on the throne. It was during this period that the cycle of dietary and planetary destruction began, the thing we're only realizing just now.
I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.
I do two cups of coffee with a little bit of raw sugar and soy creamer, and then I do a bowl of plain oatmeal with walnuts and blueberries. Now, if I could do what I really wanted to do with my life, every morning I would have a salami-and-cheese omelet with hash browns and a buttermilk biscuit - and pancakes. But my heart would explode.
I'm a vegetarian; I eat a lot of tofu and soy.
I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.'
Soy lattes get me through my day!
Soy sauce is really a multi-purpose seasoning.
The Da Jing street market is little more than a few narrow intersections, barely six blocks long. But for a visitor, it is a living, breathing education in Shanghai cuisine, a style distinguished by its thick savory sauces spiked with sugar and soy sauce.
I go to Japan every November on vacation, and the one thing I never return home without is yuba, which is the thin skin that forms atop boiling soy milk. You skim it off and either eat it fresh or dry it.
Martin Luther King, Jr.
John F. Kennedy
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