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Soy Sauce and Wasabi Sesame Crystal

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Another great application of ultra-thin edible films! If you have been following us for a while, you are probably familiar with ultra-thin edible films and its application to make transparent disappearing raviolis and transparent canapés. In this recipe we show you how to create crystals from liquids with this incredible product introduced into the modernist kitchen by Chef Ferran Adria.

The end result is an ultra-thin, crispy and translucent tuile infused with the flavoring liquid. The process is very simple and you just need ultra-thin edible film and a dehydrator. Just spray the edible film with the desired liquid and dehydrate it for 12 hours to make it crispy. To add crunchiness and make it less fragile, it is recommended to overlay 3 edible films; it will still be very thin. Use very flavorful liquids or reduce them first to concentrate the flavor so the resulting crystal paper has the desired taste and aromas. In this case we use soy sauce, which is perfect for this application.

Soy sauce crystal made with edible film

Before dehydrating, you can sprinkle the edible film with seeds, nuts or other small solids for an additional texture, flavor and visual appeal. In this case we used sesame seeds coated in wasabi to add a spicy punch.


- ultra-thin edible film (round or square)

- soy sauce in a spray bottle

- sesame seeds coated in wasabi

Translucent soy sauce crystal made with edible film


Always work with dry hands and on dry surface area when manipulating edible film.

1- Spray Teflon dehydrator mat with soy sauce to cover an area about the size of the edible film you are using. If you don’t have a Teflon mat for your dehydrator you can try with parchment paper.

2- Lay the edible film on the wet surface area.

3- Spray edible film with soy sauce.

4- Carefully lay another edible film on top, making sure the edges align.

5- Repeat step 3 and 4 one more time so you have 3 layers of edible film impregnated with soy sauce.

6- Spray the top edible film with soy sauce one more time.

7- Sprinkle with wasabi sesame seeds.

8- Place tray in dehydrator at 52 °C (125 °F) for 12 hours until crispy.

9- Carefully remove edible film crystal from the Teflon mat and store in a sealed container, using parchment paper to separate them.

TIP: once completely dry, they are extremely fragile and it could be tricky to remove them without breaking them. To make it easier, after 3 or 4 hours of dehydration time (sometimes more if there was too much liquid) you can carefully peel them from the Teflon mat while they are still flexible. Then continue dehydrating and it will be much easier to remove them when they are completely dry and crispy.