Soy sauce has now grown into a product that can be found from Domburg to Ameland in the Dutch kitchen cabinet. We can't imagine an Asian dish without this black, salty stuff. Japanese cuisine is also laced with dishes in which soy sauce is an important, if not the most important flavor. The fact that there is a large difference in quality is less known to the general public. In the Netherlands we use almost exclusively industrially produced soy sauce. Hokkai miso is also produced in the kilos of kioke barrels. During the six-month fermentation, the miso turns into a rich pasta that bursts from the umami. Meanwhile miso has many applications in western dishes outside Japanese cuisine. For example in dips, sauces, or as a marinade for meat and fish.