Band Holy Holy Opens Our Eyes to a Whole New Way of Using Little Soya Soy Sauce

holyholysoysauce

Every once in a while, somebody comes up with an idea so simple, yet so brilliant that you want to kick yourself in the rear for not thinking of it yourself. Never has this been truer than today when I came across this video posted on Instagram by the Brisbane band Holy Holy. In the video, guitarist Oscar Dawson demonstrates what he calls the “correct method” of using a soy sauce fish packet, like Little Soya’s, when eating sushi. It’s nothing short of mind-blowing.

Typically, people use our soy sauce fish packets on sushi in one of two ways. The most common method is to squeeze soy sauce out of the fish packet onto a little dish, mix in a little wasabi, and then dip each individual piece of sushi into the soy sauce. The problem with this method is that inevitably it gets messy, as pieces of rice and other bits of the sushi rolls collect in the soy sauce mixture.

The other common method of using our individual fish packets with sushi is to simply squirt a little bit directly on top of each piece before devouring it. The drawback of this method is that the soy sauce doesn’t distribute evenly, and it can be a little messy if you aren’t careful.

Enter the Definitive New Way to Use Little Soya with Sushi

Ready to have your world turned upside down? Now that you’ve been told that the ways you’ve typically used our little fishies with your sushi are totally wrong, let’s take a look at Dawson’s correct method of soy sauce application.

Again, here’s the video. Take a look, and then we’ll discuss. I’ll wait…

10 seconds later…

Okay, are you back? That was totally amazing, right?

So, what Dawson did was, instead of drizzling the soy sauce on top of the roll, he used the end of the fish packet to punch a hole into roll, squeezed a little soy sauce in, and then let the umami goodness spread through the rice and seaweed evenly to create the best possible flavor distribution.

It’s genius, and we salute him.

Check out the official Holy Holy website, and follow them on Instagram @holyholymusic to see what kind of other brilliant ideas they come up with next.

 

The 5 Hottest Food Trends of the Season

Ramen LSFood trends are always changing. Various foods gain and lose in popularity over time. Recently, we’ve seen everything from bacon to sriracha to kale skyrocket in popularity and gain favor among foodies and the mainstream alike. But that was then, and this is now. What food trends are developing right now? What can we expect everyone to be eating and talking about in the coming months?

Here are our predictions for the 5 hottest new food trends of the season.

1. Sour power

LS kimchiGet ready to pucker those lips, because sour flavors are in. There has been a real rise in pickling and fermenting recently, and some have even been as bold as to predict that sauerkraut would be one of the popular flavors of 2015. You can also expect kimchi to continue to gain favor with diners.

 

2. Hybrid superfoods

brusselkaleThere’s a new wave of fruit and vegetable hybrids that are becoming increasingly popular, like BrusselKale (a hybrid of Brussels sprouts and kale) and Broccoflower (a mixture of broccoli and cauliflower). But don’t let their cute, mashed-up names fool you. These superfoods pack remarkable nutritional value and, of course, excellent flavor, especially when paired with Little Soya gluten-free soy sauce!

3. Ramen renaissance

Ramen SoyaNo longer a meal relegated to broke students living in dorm rooms, ramen has becoming incredibly trendy in restaurants across the U.S. Now, foodies obsess over every detail of the dish, from the broth to the texture of the noodles and the freshness of the ingredients. Ramen restaurants are seemingly popping up on every other corner. Want to see what all the fuss is about? Cook up our recipe for Ramen with Little Soya Broth.

4. Light, veggie-forward meals

Soya kale

As we transition away from the heavy, hearty, carb-loaded meals of winter, now is the time for light, fresh, and healthy meals. Expect to see more veggie-forward meals as more restaurants introduce vegetarian options and seek to prove that healthy food doesn’t have to be bland and flavorless.

5. Feeling hot, hot, hot

Photo: DaringGourmet.com

Photo: DaringGourmet.com

Spicy foods have grown in popularity in recent years, and don’t expect that trend to stop any time soon, especially when there are companies like Bravado Spice that are pushing the limits of hot sauce. While sriracha has probably reached its peak trendiness, expect it to remain popular, and don’t be surprised if harissa (a Tunisian chili pepper paste made of roasted red peppers, Serrano peppers, other hot chili peppers, and various spices) blazes its way onto the scene.

What other food trends do you expect to see this season?

 

 

Little Soya’s BFF of the Month: Bravado Spice

Bravado 3 bottles

One of the great things about being involved with Little Soya is you make a lot of good friends along the way. In addition to all of the amazing chefs and restaurants who use our product in their kitchens and all of our awesome customers and devotees, we’ve also become pals with some remarkable, like-minded companies over the years. A lot of us run in the same circles, and you tend to bump into many of the same people when you’re always setting up a booth at various events to promote your product.

There are so many brilliant, talented people out there putting out extraordinary products, and they deserve all the attention they can get. That’s why we’ve decided to launch a recurring series on the blog where we feature some of our good friends and tell you about some companies and products we think you’ll love.

This month’s Little Soya BFF is Bravado Spice, a Houston-based company making the world’s best hot sauce. No, that’s not an exaggeration. Their hot sauces are hands down the best we’ve ever had. In particular, the Pineapple & Habanero Hot Sauce is absurdly good, delivering a medium-level of habanero heat with just the right balance of sweetness from fresh pineapple and yellow bell pepper. Combine it with some Little Soya and a few other ingredients, and you’ve got a seriously rockin’ steak marinade.

James Nelson Jeremiah

Co-Owners of Bravado Spice James Nelson, who was a top 5 finalist on FOX’s popular MasterChef, and Jeremiah Tallerine started the company with one mission: “to craft bold, incredible hot sauces that are undeniably delicious.”

The major thing that makes Bravado Spice’s hot sauces different than many of the others out there is that they focus on flavor, not just heat. They aren’t interested in just taking part in the “heat war” and creating a sauce that’s scorching hot just for the sake of being hot. Flavor comes first, and that’s evident in each of their sauces.

Now, for those true heat lovers out there, you’ll still love Bravado Spice. Just check out their Ghost Pepper & Blueberry Hot Sauce. It’s all the heat you’re looking for with big, bold, delicious flavor.

And hey, let’s not forget about their Jalapeno & Green Apple Hot Sauce that blends sweet Granny Smith apples with fresh peppers and garlic. Forget what you think you know about “green” sauce. This is a game-changer.

Go check out what the boys at Bravado Spice are up to and try their products at www.BravadoSpice.com. You’ll be glad you did.

What the Heck is Gluten, Anyway?

Be honest: Do you really know what gluten is? It’s ok, we’re not judging. We know there’s a lot of confusion out there about the gluten-free craze, and the truth is there’s a lot of misinformation being spread around about gluten.

Just take a look at this quite hilarious video from Jimmy Kimmel Live where random people on the street are asked if they know what gluten is.

So, as you can see, if you don’t know what gluten is, don’t worry. You aren’t alone.

What is Gluten?

Gluten refers to a combination of proteins (prolamin and glutelin proteins, if you want to get all scientific) that exist in specific grains, such as wheat, rye, barley, and their derivatives. That means you’ll find gluten in so many different foods and drinks, including breads, pastas, pancakes, sauces, beer, cereals, and a whole lot more.

Why are People Going Gluten-Free?

The gluten-free diet has become increasingly popular over the last few years. And while you might think it’s nothing more than another diet fad, you’d be wrong. For many people, eating gluten can lead to bad results. Many have to ditch gluten for medical reasons, because they suffer from Celiac Disease and consuming gluten can cause some serious intestinal problems and a host of other issues.

What exactly happens when someone with Celiac Disease eats gluten? The gluten actually causes an autoimmune response in the person’s body. It causes inflammation throughout the intestinal tract, and it can seriously damage the small intestines. As a result, this blocks the absorption of essential nutrients in the body which can lead to very serious nutrient and vitamin deficiencies in the individual.

But what if you don’t have Celiac Disease…do you really need to go gluten-free or cut back on gluten?

It depends, but consider the following:

 

  • For every 1 person that has been diagnosed with Celiac Disease, there are 6.4 people with the disease who are undiagnosed.
  • Millions of people with Celiac Disease haven’t been diagnosed.
  • An estimated 7%-30% of people experience non-Celiac gluten sensitivity, meaning consuming gluten affects them adversely even if they don’t have Celiac Disease.

 

So, what are we supposed to do with all of this information? Does this mean you should immediately stop consuming all gluten right this moment? Probably not.

The truth is we’re still learning a lot about gluten intolerance and its effects on the body. Many people don’t need to go gluten-free. However, if you’re experiencing any symptoms like bloating, gas, irritable bowel syndrome, migraines, and other digestive issues, it might be worth trying to go without gluten for a few weeks to see how you feel. Or at the very least, cut back on your gluten some to see if you feel any different.

Remember, there are a lot of great gluten-free options out there these days. Many restaurants offer delicious gluten-free dishes for diners, and grocery stores have more gluten-free products by the day. And of course, there’s always Little Soya gluten-free soy sauce – Your Everything Sauce! Everyone loves Little Soya, whether they have gluten intolerance or not, thanks to its amazing umami flavor. Cutting back on gluten is easier than you think!

 

 

 

 

 

4 Quick and Easy Little Soya Snacks

Whether it’s the middle of the afternoon or midnight, when your stomach starts growling, the last thing you want to do is prepare a full-course meal. You want something quick, easy, and delicious to snack on to curb your cravings when hunger strikes.

Today, we’re going to show you some incredibly simple and mind-blowingly satisfying Little Soya snacks that are sure to hit the right spot when you’re in the mood to munch.

1. Avocado drizzled with Little Soya

Photo credit: TheSweetBeet.com

Photo credit: TheSweetBeet.com

Avocados are always good for snacking. They’re tasty and loaded with healthy fats. This simple snack recipe uses lemon and Little Soya soy sauce to highlight the natural avocado flavor.

 

  • 1 avocado cubed
  • 1 tsp fresh lemon juice
  • 2 tsp Little Soya gluten-free soy sauce

 

Just arrange the avocado slices on a plate or in your Tupperware if you’re taking it on the go, and drizzle it with the lemon juice and Little Soya!

 

2. Little Soya popcorn

Photo credit: BrooklynFarmGirl.com

Photo credit: BrooklynFarmGirl.com

Popcorn has been a go-to snack for decades, but you’ve never had popcorn like this! Here’s what you need:

 

  • 8 cups popped popcorn
  • 2 tbs Little Soya soy sauce
  • 2 tbs butter
  • 1 ½ tsp wasabi powder
  • 1 ½ tsp crushed red pepper flakes
  • 1 tsp salt

 

Simply pop your popcorn as you normally would. Then, in a microwave-safe bowl, melt the butter in a microwave, mixing in the soy sauce and wasabi powder well. Pour the mixture over the hot popcorn. Season with salt and red pepper flakes.

 

3. Edamame with Little Soya

Photo credit: ConfessionsofaPickyEater.com

Photo credit: ConfessionsofaPickyEater.com

Edamame, also known as soybeans, have been a popular snack in China and Japan for thousands of years. Soybeans are low fat, low calorie, and loaded with protein, fiber, and other vitamins and minerals.

 

  • 10 oz. bag frozen edamame in pods, thawed
  • 3 tbs Little Soya soy sauce
  • 2 tsp toasted sesame seeds
  • ½ tsp sugar

Boil the edamame for 5 minutes, and then drain. Mix together Little Soya, sugar, and sesame seeds. Pour mixture over edamame, ensuring all pods get evenly coated. Serve immediately.

 

4. Little Soya trail mix

LS snack mix

Photo credit Chow.com

 

Who doesn’t love trail mix? It’s the perfect road trip snack, and with this Little Soya twist, you’ll never go back to the pre-packaged stuff again!

 

  • 5 cups rice cereal squares (e.g. plain Chex)
  • 2 cups nuts of choice
  • 3 cups sesame sticks
  • 1/3 cup Little Soya soy sauce
  • ½ cup melted butter

 

Combine all dry ingredients in a large bowl. Mix melted butter and Little Soya together thoroughly. Pour mixture over snack mix, tossing to ensure even coating. Bake at 250°F for 30 minutes on cookie sheets. Allow to cool.

 

Enjoya!

H-E-B’s Newest Concept Table 57 Restaurant Cooking With Little Soya

Table 57Little Soya is proud to announce it is now the primary gluten free soy sauce used for cooking in many of the signature dishes at H-E-B’s newest concept, Table 57 Dining & Drinks restaurant in Houston. With a menu developed by renowned Executive Consulting Chef Randy Evans (formerly of Haven), Table 57 features Little Soya as an ingredient in several of its dishes, including their Korean Fried Chicken, Tare Glazed Salmon, Tare Glazed Chicken, Tare Grilled Okra, and Crispy Brussels Sprouts.

Table 57 Dining & Drinks represents a new venture for the H-E-B brand in Houston. Named for the zip code of the address of their brand new store at San Felipe and Fountain View, near the Houston Galleria, the restaurant is housed at the grocery store’s enormous 91,000 square foot location. It’s the store’s first sit-down restaurant in the city. Undoubtedly, this is HEB’s most remarkable location and, arguably, the finest grocery store in Houston, thanks in large part to the acclaimed Table 57 restaurant.

In its recent review of the restaurant, the Houston Press called Table 57’s menu “impressive in both quality and price” noting that “there’s almost no excuse to not grab a meal there when you can” thanks to the “ridiculously cheap” prices for the caliber of food you get.

Just how awesome of a value is the food at Table 57? Here are a few highlights:

  • A large side of Tare Grilled Okra is just $3
  • Korean Fried Chicken & Waffle appetizer is only $3
  • Tare Grilled Salmon served w/ sautéed soba noodles & sesame grilled okra for $15

Click here to check out the full menu. It’s absolutely amazing.

Table 57 is open seven days a week for food and drinks from 11 am to 10 pm Monday through Thursday; 11 am to 11 pm Friday and Saturday; and 9 am to 10 pm on Sunday, with brunch until 2 pm.

Check out the new HEB store and Table 57 restaurant at 5895 San Felipe at Fountain View in Houston!

 

Spring into the Season with Little Soya!

Spring is here, and in grocery stores and farmers markets all across the country, fresh fruits and veggies are lining the shelves. We want to help you make use of all the vibrant, fresh spring foods, so we’ve come up with a few simple, light, and delicious spring recipes with a Little Soya twist!

 

Little Soya Beef and Snow Peas Stir Fry

Photo courtesy Food Network

Photo courtesy Food Network

This stir fry features a delicious, light sauce with a gingery flavor. It’s one of those meals that’s easy to prepare on a busy weeknight and is sure to please everyone.

Ingredients

(makes 2 servings)

2 tsp Little Soya soy sauce

1 tbs rice wine

1 tsp vegetable oil

¼ tsp cornstarch

1 ½ tsp brown sugar

2 tsp minced garlic

1 ½ tsp minced ginger root

¼ lb snow peas

½ lb round steak, sliced into thin strips

Directions

–Mix Little Soya, rice wine, cornstarch, and brown sugar in a bowl. Leave aside.

–Heat vegetable oil in skillet or wok on medium-high heat.

–Add ginger and garlic. Stir fry for about 30 seconds.

–Add steak. Stir fry for 2-3 minutes, until evenly browned.

–Add snow peas. Stir fry for 3 minutes.

–Add sauce mixture. Bring to a boil, stirring regularly.

–Reduce heat to simmer. When sauce thickens and smooths, serve immediately.

 

Little Soya Sesame Grilled Asparagus

Photo courtesy KillerBunniesInc.com

Photo courtesy KillerBunniesInc.com

Asparagus is loaded with health benefits, giving you a healthy dose of fiber, vitamins A, C, E and K, and folate with ever serving. It’s also packed with antioxidants to fight free radicals and even thwart the aging process.

The great thing about asparagus is how easy it is to prepare. Just grill it up with some Little Soya and a few other ingredients and you’re all set!

 

Ingredients

1 lb. asparagus

2 tbs Little Soya soy sauce

3 tbs dark sesame oil

1 clove minced garlic

2-3 tbs sesame seeds

Pepper to taste

 

Directions

–Soak asparagus in cold water for 1 hour. Drain and set aside.

–Preheat grill to high.

–Combine Little Soya, sesame oil, and minced garlic. Lightly coat asparagus with mixture. Season.

–Place asparagus on hot grill until it browns on both sides (about 3 min).

–Sprinkle with sesame seeds. Serve immediately.

 

Fresh Mango w/ Little Soya Soy Sauce

Photo courtesy iskcon.net.au

Photo courtesy iskcon.net.au

Fruit and soy sauce is the perfect marriage of sweet and salty, and there’s no better example of this than mango with Little Soya soy sauce. The two are absolutely delicious together, and the possibilities are endless. Eat the mango raw with soy sauce, make a salad, or add some garlic. No matter how you choose to eat it, you’re sure to enjoya mango with Little Soya!

 

Do you have any favorite spring foods or recipes? We’d love to see them!

Recipe: Little Soya’s Scrumptious Scrambled Eggs

Photo courtesy of Food Network

Photo courtesy of Food Network

Sometimes, simple is best when cooking. So today, we’re going to share a simple recipe for Little Soya’s Scrumptious Scrambled Eggs. I know what you’re thinking: Soy sauce with breakfast? That’s right – when we say Little Soya is “Your Everything Sauce” we mean it!

Why would you add soy sauce to scrambled eggs? Whipping a few drops of Little Soya into your eggs is an excellent substitute for adding salt on top of your eggs. Our less-sodium, gluten-free soy sauce will season the eggs evenly so you don’t get overly-salty bites and add an extra layer of flavor to this simple dish

Here’s the recipe:

Ingredients

  • Eggs
  • Little Soya gluten-free soy sauce
  • Sriracha sauce (optional)

 

Directions

  • Preheat nonstick pan or skillet over medium heat.
  • Crack your desired amount of eggs in a bowl. Whisk until blended.
  • Add a teaspoon of Little Soya per egg. Whisk a little more until blended evenly.
  • Spray heated pan or skillet with cooking spray.
  • Pour in egg mixture. As eggs start to set, gently lift up the cooked eggs to expose the uncooked, still-wet parts of the egg to the pan or skillet.
  • Cook until no visible liquid egg remains.
  • Remove from heat and serve immediately.
  • Optional: Add sriracha sauce to taste for spicy version of Little Soya’s Scrumptious Scrambled Eggs.

Enjoya!

Congratulations to Our Amazing Friends & Customers on their James Beard Award Semifinalist Nominations

JBF Award

We are in absolute awe of the immense culinary talent of Little Soya friends and customers. For years now, some of the world’s finest chefs have chosen to use our less sodium, gluten free soy sauce. It’s always truly amazing and a great honor to see and taste their remarkable creations. Each chef has his or her own unique signature style and vision, and it’s truly inspiring to behold.

That’s why today we are proud to announce that several of our dear friends and valued customers have been nominated as semifinalists for the James Beard 2015 Restaurant and Chef Award categories. These nominations are a testament to each chef’s phenomenal talent and ability.

Without further ado, here are some of the noteworthy nominees:

 

Outstanding Bar Program

Anvil Bar & Refuge, Houston

 

Outstanding Restaurateur

Elizabeth Blau, Blau and Associates, Las Vegas (Honey Salt, Made. LV, Simon Restaurant and Lounge, and others)

Stephen Starr, Starr Restaurants, Philadelphia (The Dandelion, Talula’s Garden, Serpico, and others)

 

Outstanding Wine Program

Hugo’s, Houston

 

Rising Star of the Year

Mark Buley and Sam Hellman-Mass, Odd Duck, Austin

 

Best Chef: Southwest

David Bull, Congress, Austin

Terrence Gallivan and Seth Siegel-Gardner, The Pass, Houston

Bryce Gilmore, Barley Swine, Austin

Hugo Ortega, Hugo’s, Houston

Justin Yu, Oxheart, Houston

 

Again, congratulations to all of the James Beard Award semifinalists! We are so proud of you all!

5 Unexpected Things You Didn’t Know About Valentine’s Day

Soya Valentine Pic

Right now, lovebirds everywhere are scrambling to make dinner reservations (you could also make your Valentine a Little Soya inspired dish), buy flowers, find the perfect Hallmark card, and top it all off with a box of delicious chocolates. The day of love is almost here, and while you could argue Valentine’s Day has become just another consumer holiday designed to make poor saps spend their hard-earned money, the truth is there’s a lot of interesting (and hotly debated) history behind it that often gets overshadowed by the commercialism.

Let’s take a look at 5 surprising facts you probably didn’t know about Valentine’s Day.

 

 

  1. A day of sex and excess—While many believe Valentine’s Day was inspired by a religious figure (more on that below), others argue that the real origin of the holiday extends further back to an ancient pastoral festival known as Lupercalia. Observed from February 13 through 15 each year, the purification and fertility festival was basically a 3-day feast where men would run through the streets drunk and naked in search of a female partner. Some might argue that indulging on delicious foods (with Little Soya, of course), drinks, and erotic conquests is more fun that chocolates and flowers, but to each their own!
  2. Born in blood—When we celebrate Valentine’s Day, we celebrate love and happiness. However, according to the Catholic church, the true inspiration for the holiday was the murder of St. Valentine. One account from the 1400s tells the story of Valentine as a temple priest who was beheaded by emperor Claudius II for helping wed Christian couples. So, if you subscribe to this origin of the holiday, Valentine’s Day was truly born in blood.
  3. “Wear your heart on your sleeve” is more than just a saying—We’re all familiar with the saying, “to wear your heart on your sleeve.” But how many of us actually know where it comes from? As it turns out, during the Middle Ages, men and women would draw names to determine who their Valentine would be. They would then pin this name onto their sleeve for one week so that everyone could see it. And thus, the saying was born.
  4. A foodie’s dream—In medieval times, women who were trying to lure a Valentine’s Day suitor had a truly unique (and tasty!) way to go about it. In an attempt to dream their future spouses into being, women would spend the holiday evening eating a variety of bizarre foods with the hope that they would see their soul mate in their dreams.
  5. A commercial bonanza—Despite its questionable beginnings, Valentine’s Day has become one of the most popular holidays over the last century. It wasn’t until 1913 that Hallmark even began producing cards for Valentine’s Day, but over the years, the holiday has gone mainstream. In the United States, it’s estimated that we spend about $448 million on candy while sending our 150 million cards and gifts the week before February 14. The average male shells out around $150 for the holiday, while females spend close to $75 celebrating the day of love.

 

No matter how you choose to celebrate the holiday, we wish you all a happy Valentine’s Day this year!