La salsa di soia e` uno degli ingredienti fondamentali per la cucina giapponese.
Si può utilizzare da sola per saporire sushi, sashimi, tofu ma si unisce bene anche con altri condimenti quali ad esempio aceto, succo di agrumi, dashi di pesce per condire insalata, preparare il brodo, marinare carne e pesce etc…
Ma sai la differenza di salsa di soia?
Koikuchi – 80% della produzione giapponese. Quando si dice la salsa soia intendiamo questo.
Usukuchi – e` la salsa di soia più chiara nata nel Giappone Occidentale.
Il colore più delicato ma contiene più il sale.
Tamari– prodotta 100% con i fagioli di soia oppure quasi. molto più densa e scura delle altre
Yuuki – Bio in Giapponese
Gennen – Contiene meno sale. di solito il contenitore con il tappo verde
Scura cinese – invecchiamento più prolungato e all’aggiunta di melassa.
Ha il sapore leggermente dolce e meno salato
Sushi, sashimi- più dolce per adattare i piatti di pesce
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