Soy sauce
Soy sauce, made according to the canonical recipe, consists only of soy, wheat flour, providing fermentation, salt, water. Making this product is a long process. It is prepared by natural fermentation for several weeks or months. The aged product is subjected to pasteurization during industrial production.
In the section of ethnic products, several varieties of soy sauces are presented: classic, gluten-free, spicy thick Unagi, sour citrus-soy Ponzu.
Soy sauce is an indispensable accompaniment for sushi, rolls, spicy, sashimi. It enriches the restrained flavors of Japanese classic dishes, serves as an organic and refreshing seasoning. In Japan, when serving sushi, it is customary to use a little sauce, dipping only the fish, so as not to "block" the ideal taste of rice cooked in a special way.
The benefits of soy sauces
- During the preparation of these seasonings, due to the prolonged fermentation of the original vegetable raw materials, essential amino acids are released.
- The finished product is rich in leucine, B vitamins, tryptophan, which has a beneficial effect on the state of the nervous system.
- In the East, soy sauce is considered a rejuvenating product, especially useful for the elderly, as it contains antioxidants, promotes the absorption of calcium. Due to the content of lysine and cysteine, it helps recovery after diseases.
- The sauce can be safely included in diets for weight loss: it has a low-calorie composition, it does not contain fats and simple carbohydrates, activates metabolism.
Where else can I use this product
Soy sauces are used not only to accompany sushi and rolls. They are part of the miso soup, are included in the recipes of wok noodles and various marinades, give an original taste to seafood and vegetable salads. The bright salty taste of natural soy sauce can be slightly softened: when serving, dilution of the product with water, broth, lemon juice, white wine is allowed.
