An important component of a dish is gravy, or sauce. He is able to saturate the dish with bright and new taste, gives them aroma and juiciness. Many different gravy dishes are used in Japanese, Korean and Chinese cuisines. The highlight of the cuisine of these countries is precisely the traditional gravy. Therefore, for each hot or cold dish, be sure to serve sauces. They are sour, spicy and sweet.
One of the most popular products of oriental cuisine and an indispensable component in the preparation of rolls or sushi is soy sauce for rolls. The dish acquires a special taste precisely thanks to it, and the presence of glutamic acid derivatives will clearly emphasize the taste. It looks dark in color and has a distinctive pungent odor.
Sushi and roll sauce exists in several forms:
- Sweet and sour roll sauce . It goes well with fish dishes. It is prepared from plums, pineapples, ketchup and soy sauce.
“Teriyaki.” This is a delicious dressing for rice rolls and sushi. It is made from soy sauce, sake, spices and honey. It can also be used as a marinade.
- Sauce for rolls and sushi "Okonomiyaki". It is a soy product with spices, powdered sugar and starch.
- "Tsuyu." This roll sauce is made from herring, tuna, traditional soy sauce, Mirin is also included. It is also used in the preparation of meat dishes. Can dramatically change the taste of rolls or sushi.
“Unagi.” It is used in dishes stuffed with smoked eel.
- Kiwi roll sauce. It is made from kiwi, mayonnaise, honey, sugar and lemon juice. The method of preparation is as follows: peel the kiwi from the skin, chop on a blender, combine with the rest of the ingredients. Mix all this well in a deep bowl.
- "Spays." In different proportions, you need to mix soy sauce, mayonnaise, kimchi and red pepper.
- Ginger. Ingredients: sour cream, mayonnaise, ginger. Finely chop the ginger and mix with the rest of the ingredients.
Soy sauce is a product of weak fermentation of soybeans and is produced according to the same old recipe. Its preparation is very similar to the preparation of wine, because in both cases it is based on the process of natural fermentation. Method of preparation: evaporated soybeans are added to the fried and ground wheat grains and everything is mixed. The resulting mixture is salted and poured with water. After it is placed in special bags in the sun. Do it for natural fermentation. The bags are environmentally friendly, made of special material. The whole process is quite long and can take about a year. Slowly draining, the fluid collects in appropriate containers. Then it is filtered and poured into specially designed bottles. Today, this method is practically not used, as it is very long and laborious. Thanks to modern fermentation technologies, it can be accelerated by adding aspergillus bacteria to a still dry mixture. They will accelerate the fermentation process 10-15 times. This method allows you to reduce 1 year to 1 month. Enzymes that break down soy protein during the fermentation of wheat starch form sugar. He gives a sweet flavor to the finished product, which adds piquancy, which is so loved in the Land of the Rising Sun.
Despite the fact that in the world there are many methods for its manufacture, the method of natural fermentation is always the basis for the preparation of a natural product. Soy sauce is not only tasty, but also very useful, it contains many different vitamins, dozens of mineral elements and amino acids. It significantly reduces the risk of cardiovascular and oncological diseases, improves immunity and improves blood circulation.