While researching farm-to-table pantry ingredients, we came across Yamasa shoyu, which is brewed in Oregon’s Willamette Valley. This felt like a game changer and opened up a new flavor profile to explore in our meal kits (just wait until our ginger and lemongrass are ready this fall).

This week, we’re pairing it hearty kale and cooked wheat berries for a super savory and filling grain bowl. We’re also using crunchy and crisp bok choy from our friends at Artondale Farm (fun fact, they helped till and prepare the beds at our new farm site).

1 hour
Serves 4

Ingredients

Grains

3 quarts water
1 tbsp kosher salt
1 cup wheat berries

Dressing
½ cup neutral oil, like canola or grape seed
2 tbsp shoyu or light soy sauce
2 tbsp white wine vinegar or rice wine vinegar
1 small bunch chives, minced
1 tsp maple syrup, optional

Salad

1 large bunch kale, thick stems removed, and leaves hand-torn
1 small head of bok choy, thinly sliced
1 bunch cilantro, roughly chopped
chive blossoms
calendula petals

1) Add water and salt to a large pot and bring to a boil. Add the wheat berries, reduce to a simmer, cover for 50-60 minutes. Wheat berries should be pleasantly chewy when fully cooked (some will split open, too).

2) Combine the oil, shoyu, vinegar, chives, and maple syrup (if using). Whisk together or pour into a small jar, add the lid, and shake vigorously. Taste and adjust flavors as needed.

3) In a large mixing bowl, massage the hand-torn kale leaves briefly so that they’re more palatable. Add the bok choy and cilantro.

4) Once the wheat berries are cooked, drain and rinse with cool water until they’re room temperature. Add them to the salad greens and pour in the dressing (start with half and add more to taste). Mix with tongs or very clean hands, tasting as you go along. Once you taste the shoyu dressing more than the kale, you’re good to go! Garnish with an abundance of chive blossoms and calendula petals.

Notes

The maple syrup was a 11th hour addition to this recipe. If you want, try it without the maple syrup first and then try it with a light drizzle over the greens. It’s amazing how the flavor shifts from salty and savory to something more like a teriyaki. Fun fact: Washington State has a growing bigleaf maple syrup industry. See Neil’s Bigleaf Maple and WSU’s Bigleaf Maple Syrup Program
I think the fresh chive blossoms are the secret ingredient for this salad. They add a slight crunch, beautiful purple color, and a pleasant burst of noticeable garlicky flavor (my husband remarked recently that one can really taste every single ingredient in these meal kits). The more blossoms the better, so I’ll be giving as many as I can with this meal kit.
Usually bok choy is steamed or stir-fried, but I really like it raw in salads. The trick is to slice it very thinly, especially the white parts. I add them mostly for texture (and extra fiber).
I haven’t yet found a retail brand for a PNW neutral oil, but since Washington is a major exporter of both canola and grapes, I know it’s technically possible as a local ingredient. I hope you’ll forgive this slight bend of my farm-to-table rules!
Asian-inspired salad dressings and sauces typically include rice wine vinegar. If you have that in the pantry, great! If not, white wine vinegar totally works and what we use for this recipe.

Shoyu Salad with Kale and Wheat Berry

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