Salsa di soia / kao`s kitchen

YAMASA GENEN CUCINA
YAMASA meno sale

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?

tamari soia
tamari 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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