Cooking with soy sauce is all the rage. This traditional seasoning from Asia has long conquered international cuisine and shed its image as an exotic ingredient. Soy sauce can be used as a salad dressing, soup seasoning, or for marinating meat and fish. It enhances festive roasts and pairs excellently with nearly all types of vegetables. Yes, sweet soy sauce even works wonderfully in cakes and desserts, but it can also replace the usual pinch of sugar in savory dishes like cabbage noodles or tomato sauce. Naturally brewed soy sauce supports the inherent flavors of fresh ingredients without overpowering them. In this book, five top chefs who skillfully use soy sauce in Austrian cuisine share their personal successful recipes.