Soy sauce gets the scoop on ice cream

Soy sauce is a daily staple in Japan; you can find soy sauce in almost every product they consume. One Japanese company, Yamakawa Jozo, decided to find a way to add soy sauce for ice cream, even though they look like an unlikely combination from the start.

They created a special soy sauce blend for ice cream and they brewed this sauce more than eight years ago in wooden barrels blended with rice wine and starch syrup.

The company president Akio Yamakawa claims the product tastes like caramel when added in small portions to vanilla ice cream.

He may be right from the big sales of this special product; it has sold more than 6,000 bottles of soy sauce for ice cream since they started selling in January, with daily orders of 70 to 80 bottles. The ageing of the sauce might be one of the reasons for the popularity.

The 70-millilitre (2.1-ounce) bottle is priced at 350 yen (three dollars).

Ben and Jerry’s have tried different combination in their ice creams; I don’t know whether they even thought of adding soy sauce to ice cream. If anyone can introduce this soy sauce in ice cream in the US, they will be the one.

I checked to see whether there are similar recipes in the US, I found one, soy sauce sorbet here.

Have you heard of an odd combination that is used in Ice creams but still taste good? I am just comfortable with banana split with hot fudge sauce.