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

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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.

 

Recipe idea for your Holiday Party

It’s the most delicious time of year and the most important ingredient of course… is all the amazing food! We found the perfect holiday recipe that your guests will absolutely love and want to come back for more! Our scrumptious Alaskan Crab Wontons with Little Soya will make your get-together all the more special.

Happy delicious holidays to you and your loved ones!

 

Yield: 8 servings

Ingredients:

1 1/4 Lbs. Alaska crab meat, flaked
1 Lbs. cream cheese
1/4 Cup green onion, sliced
2 Tsp. LITTLE SOYA soy sauce
1 Tsp. sesame oil
2 Ea. egg whites
1 Tbl. water
40 Ea. wonton wrappers

 

Preparation Steps:

Create Alaska Crab Cream Cheese Mixture by mixing the crab meat, cream cheese, green onion, soy sauce and sesame oil together. Cover and refrigerate. Mix egg whites and water together to create the egg wash. Reserve. Place 2 tsp. of Crab Mixture in the middle of each wonton wrapper. Lightly brush adjacent sides of wonton wrapper with egg wash. Fold each wonton wrapper into a triangle making sure to tightly seal the edges. Fold outer edges up toward the middle of the triangle using egg wash to seal. Place wontons on parchment paper lined sheet pan dusted with cornstarch or flour, being careful the wontons don’t touch. Cover and freeze until needed. Preheat deep fryer to 350 degrees F. Gently place 5 frozen wontons in deep fryer and cook until golden brown. Drain. Plate and garnish with a pinch of green onions. Serve with 2 Tbsp. sweet chili sauce. Alternative Serving Suggestions: 1. Add drained and coarsely chopped artichoke hearts to Crab Mixture. Warm and serve with fresh sourdough bread slices. 2. Place a small scoop of Crab Mixture on a bed of chopped crisp romaine lettuce that has been tossed in Asian sesame dressing.

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Who will win The Golden Gobbler Turkey Trophy?

Come join us this coming Wednesday November 27th, 2013 for the ‘What’s Free Falliday Leftover Throwdown’ benefiting The Orange Show Center for Visionary Art.

This might just be the most delicious and fun way to celebrate Thanksgiving leftovers that we have ever heard of! Your favorite Houston restaurants are coming together to have the ultimate Thanksgiving Throwdown at Winter Street Studios… and it’s sponsored by yours truly, Little Soya!

Not only will these Houston chefs compete against each other to see who can wow a panel of judges and the audience but they will also be showcasing some of their latest food techniques and skills with you. 

Participants include: Bar Boheme, Batanga, Beaver’s, Brooklyn Athletic Club, Cove, Eatsie Boys, El Big Bad, Goro & Gun, l’Olivier, Latin Bites, Lowbrow, Mr. Peeples, Phoenicia, Prego, Roost, Triniti, Uchi, and Underbelly.

 A panel of media judges from Channels 11, 13, 26, 39, Eater, The Houston Chronicle, Houston Modern Luxury, The Houston Press, My Table Magazine, and Texas Monthly will award one lucky chef the winning trophy.

 And a special guest judge … our very own GARY MURPHY!

 

The whole Little Soya staff will be there and handing out awesome samples for all you soy sauce lovers. Hope to see you there!

 

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Major New Staffing Announcement here at Little Soya! Meet our — New SVP of Global Accounts Pete McMordie & Regional Manager for Texas Robert Wiedemann

We are thrilled and honored to announce a major hiring coup here at Little Soya!  Excited to report that we have recently landed a very heavy hitter in the food service industry with over 23 years of experience, Mr. Pete McMordie, Senior Vice President of Global Accounts [formerly with Kraft Foods and Dart Container]. Pete brings to the table exceptional sales, marketing, customer service and operations experience to our fast growing team.

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Peter M. McMordie, Senior Vice President of Global Accounts

Also, we’re beaming with pride to make the huge announcement that we have hired an 18 year veteran of Sysco Foods, Mr. Robert Wiedemann, Regional Manager for Texas.  Robert was a senior sales rep for Sysco having quickly advanced through the ranks and now he brings his decades of multi-talented skills to our team.  Robert will first head up sales efforts for new accounts in the Houston market, then soon help roll out sales efforts nationally.

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Robert Wiedemann, Regional Manager of Texas

Only way to say it folks, we are growing by leaps and bounds here at Little Soya and we now know 2014 is gonna be our year!  Watch us grow, the best has yet to come!

Little Soya finds a new home!

The latest buzz that has the entire Little Soya executive team and staff excited about? First off, let me share with you our executive team has been growing by leaps and bounds!  It’s really a great feeling to see our years of hard work coming to fruition right in front of our eyes.

 

And, we’re proud to say we’ll be moving into our new offices this Friday! We’ll be located on 290, just off the freeway – at 10900 Northwest Freeway, Suite 208, Houston, Texas 77092. All I know is now it will be even easier to work together to discuss our future plans of soy sauce global domination all over the world!
 
What are your thought and opinions? Do you prefer the work office environment? Or are you well disciplined enough to work from home?
 
Some believe that quality and speed are often sacrificed when you work from home, and that physically being together is more productive. But others can argue that maybe working from home can be more efficient, whereas you don’t have to waste time in traffic, reduces the company’s real estate costs, and improves employee morale. 
 
What do we think?? Little Soya staff believes that there isn’t a clear distinction between work and home… we’re constantly running around making sure all of our beloved fans and supporters have Little Soya when and wherever they need it:) WE LOVE OUR JOBS and hope you love yours too! 
 
Peace, Love, & Soy Sauce
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Little Soya makes a splash at the 8th Annual ICC in New York City

 

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Little Soya was very excited to travel to New York City and attend the Starchefs 8th Annual International Chef Congress. This is a one of a kind event where we were  honored to be in the presence of 140 world class chefs, pastry chefs, & mixologists.

All 3 days were filled with tons of presentations, seminars, pop up lunches, and tastings. The livelihood and energy of everyone under one roof enjoying some of the best food and wine from all over the globe was definitely a memorable one!

Day one we witnessed the first annual barbecue competition, Smoke@ICC. It featured ten small but very famous pit masters that had a face off competition.

And drum roll please… the winner of this one-of-a kind competition went to Team Carillon from Austin, Texas! Congrats Carillon! Besides winning an all-expenses paid trip to Korea, they also received a chance to enter & compete at the World Food Championships in Las Vegas.

Eating all of the yummy briskets that each restaurant served was only half the fun. The other half consisted of seeing all the beautifully plated dishes being created before our eyes by world famous Chefs such as Philip Speer of UCHI (one of our top clients) and James Beard award winner Chef Johnny Iuzzini.

The highlight of our trip was meeting THE Danny Bowien from Mission Chinese FoodHis story of how he started up his restaurant (recently ranked by Bon Appetit Magazine as the second Best New Restaurant in America and by GQ Magazine as the fourth Best New Restaurant in America) was inspiring and definitely reminds us of our own humble beginnings. NYC Mission Chinese Food was launched in 2012 and the unique culture of the restaurant still exists, which is why many of us love it.

 

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In the end we met many fantastic chefs who showed us new techniques and culinary concepts that we were proud to take back home with us.

One thing is certain… Little Soya left a mark in NYC and the restaurant industry keeps demanding for more of America’s favorite soy sauce!

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Little Soya is the Hottest Accessory in Vegas This Summer!

A couple Little Soya fans enjoying some sushi poolside in Las Vegas.

Las Vegas is blazing hot about this time of year… but have no fear, Little Soya is there front and center to cool things down.

You can can’t go far in Las Vegas without being served our premium, gluten free soy sauce at many of the hottest luxury pools in Las Vegas.  Last summer, TAO Beach at the Venetian and the ultra high-end nite club Marquee Las Vegas and the Cosmopolitan Las Vegas began using Little Soya poolside for guests ordering sushi and other Asian foods. This summer, the beautiful pool at the Red Rock Casino in Summerlin [along with their super nice sushi restaurant Hachi] started serving Little Soya.  Most recently, the pools at the Green Valley Ranch and at the MGM Grand jumped on board and began serving Little Soya to their guests.

Little Soya is the hottest accessory in Las Vegas this summer.

You may not know it, but we actually got our start in Las Vegas over 4 years ago. Our first client was the world famous Caesars Palace Hotel & Casino. Today we are still carried by all the properties below!

Why are they choosing Little Soya? Simple, Las Vegas high-end hotel guests are spending good money while  vacationing in the world’s top entertainment city and equally want the best tasting and highest quality soy sauce along with their poker, blackjack, slot machines, Patron, Gray Goose and more… thus Little Soya is served!

In Vegas, we are carried by:

1.      MGM Grand

2.      Grand Wok at MGM Grand

3.    Pearl at MGM Grand

4.      Shibuya at MGM Grand

5.      Rice & Co at the Luxor

6.      Hachi restaurant at Red Rock Casino [in Summerlin]

7.      Pool at MGM Grand

8.      Pool at the Cosmopolitan Hotel & Casino

9.      TAO Beach at Venetian

10.  Marquee Nite Club at the Cosmopolitan

11.  Pool at Green Valley Ranch Resort

You Love Us! You Really Love Us!

An awesome photo sent to us from one of our thousands of fans!

An awesome pic sent from one of our thousands of fans!

Honestly, one of the most fun parts of our jobs at Little Soya is hearing from you, our fans.  We think Little Soya is the best-tasting soy sauce on the planet, but we never get tired of our fans telling us how much they enjoy it.

Today we just wanted to post a few of the hundreds of messages we’ve been hearing and receiving the past few weeks from some of our biggest fans.

Enjoy!

“My daughter called me from HEB and said, ‘You’ll never guess what I found.  It’s a portable gluten-free soy sauce called Little Soya.’  “You guys changed our lives.  My daughter and I are both gluten free.  Now we can go to any Asian restaurant and bring your soy sauce with us!”Maggie Cox

“I went to the Fancy Food show specifically to find new and innovative companies that our firm would be interested in helping get acquired.  The only one that I found that met all our qualifications was Little Soya!”Managing Director of a major mergers and acquisitions firm

Another great fan photo!

“Little Soya was a huge hit with my family last night and was declared the best soy sauce by my picky kids!”Victoria Lindsay

“This is like the Dom Perignon of soy sauce.  Actually you can try it just straight without any sushi and it really tastes different.  It’s so good!”Eve Mayer Orsburn

“I took one of your samples back to my restaurant last night and did a blind taste-testing with the three other soy sauces that we provide and everyone but one person picked your soy sauce!” –  General manager of Moshi Moshi in San Francisco

“Snaps for Little Soya soy sauce.  It’s so yummy in my tummy!  And the tummies of other cool Nebraskans!  Plus, they’re so dang cute!”Deborah Schmucker

“I am fueled by a gluten-free lifestyle.  Thanks to Little Soya.  I now can enjoy soy sauce conveniently at my favorite sushi restaurants!”Pei Pei “Peppa” Yuan

Thanks for the great pic Pei Pei!

“Awesome product both inside and out!  We fish offshore and often eat fresh mahi mahi.  YAour packaging and soy sauce are perfect for it!  As well as the car or at the dinner table!  Well done Little Soya!Jaime Duke Benson

“We really enjoyed our first batch of Little Soya today!  It is fantastic!  It’s not salty but quite tasty.  Thank you for such a great product!”Manuela Cabral Fly

And please, keep sending us your messages.  Hit us up on Twitter or Facebook or just shoot us an email.  Hearing from you is what makes this job so much fun!