The Rise of Savory Desserts: An Exploration of Soy Sauce in Sweet Treats The use of savory ingredients in sweet dishes has long been a staple of Asian cuisine.
In Chinese, Japanese, and Korean cooking, subtle bitter notes from ingredients like matcha are used to elevate sweetness without overpowering it.
Similarly, soy sauce has been used for centuries as a flavor enhancer in desserts like mochi and daifuku, where its umami taste balances out the natural sweetness of rice flour.