Tempura soya sauce

I was stepping into Cold Storage when I saw this woman doing a cooking demo. She was cooking an assortment of mushrooms (I.LOVE.MUSHROOMS!) and of course I had to watch her. Her cooking smelt great, and I gladly accept her offer when she gave me some to try. It was nice! Later, she mentioned that she'd only used garlic and Japanese tempura soya sauce for the stir fry. Hmm, tempura soya sauce, sounds interesting, and so, I followed her tip and bought myself a bottle!



I used it this very evening for my vegetables stir-fry. I added golden enoki mushrooms and oyster mushrooms, and lastly, a tablespoon of this tempura soya sauce. James commented that it's nice and not as queasy as oyster sauce. Best of all, it wasn't very salty. I'm gonna use this next in my all time favourite; yaki udon! Stir-fries, here I come!