Kurimu Shoyu Caramel
Sweet and salty, strange but scrumptious
TASTING NOTES FROM THE CURATOR
Soy sauce and caramel would sound strange, and even more so as an ice cream. But trust us when we tell you it works. There’s a reason this is one of Kurīmu’s most popular flavors.
The smooth creamy ice cream envelopes a beautifully balanced and carefully combined blend of salty soy sauce and sweet caramel, creating a complex flavor with a hint of umami. If you want a little comparison, it would be similar to salted caramel. But better.
PREPARATION AND PAIRINGS
It’s tempting to eat Kurīmu Ice Cream straight out of the tub, and we wouldn’t blame you if you did!
Trust us when we tell you to try this flavor out on its own first. Then try a scoop on top of a fudgy brownie, or a slice of decadent chocolate cake. Delicious!
SMALL CHANGES, BIG DIFFERENCES
Soy sauce originated in China around the time of the Western Han dynasty, centuries ago. When it was introduced to Japan, however, the recipe changed into a version that used both soybeans and wheat. This was called shoyu.
The addition of wheat separates it from regular Chinese soy sauce, which has a rich and assertive flavor, and works for other dishes. Shoyu, on the other hand, has a more delicate, rounded flavor, with a subtle sweetness.
Storage Instructions
Kurīmu Ice Cream is freshly churned daily, and contains no preservatives. Keep it fresh by storing it at the back of your freezer (where it is coldest), and making sure the lid is tightly shut, to prevent moisture and other contaminants from getting in. It is best consumed within 2-3 months.
