Japanese soy sauce tastes sweet and sweet, but I think the delicious taste varies from person to person.
Delicious this thing is difficult to define, everyone's taste is different, the so-called crowd is difficult to adjust, and the environment and people who eat also have a certain impact.
However, if you taste soy sauce directly and taste it with food, the taste is not the same. Even though soy sauce is required to eat Japanese cuisine, there is a difference between the Japanese soy sauce used by white fish and naked fish. (Japanese people eat fish is divided into white fish and naked fish, in short, the flesh color of white fish is basically white, and the flesh color of naked fish is of course red.) ）
The ingredients are different, the taste is different
Some people think that soy sauce containing defatted processed soybeans and alcohol = unhealthy soy sauce, but if you only compare the values of the umami ingredients, the umami taste made with defatted soybeans is higher than the umami taste of whole soybeans.
In addition, if in order to prevent mold, you only need to increase the salt concentration and you do not need to add alcohol.
Differences in ingredients are the main cause of differences in soy sauce taste, but it is not possible to judge whether it is good or bad based on personal opinions.
Large brewers and traditional brewing methods
Soy sauce brewed by traditional methods and soy sauce produced by large producers go completely different paths.
Large manufacturers have been trying to cater to the average taste of the masses and are trying to improve their scores. The classification of traditional soy sauce making technology is very clear, mainly to maintain the traditional taste, not to cater to the taste of the public.
The manufacturing method also does not score soy sauce.
Comparison of 6 types of soy sauce
We regularly hold soy sauce seminars, taste soy sauce together and score soy sauce to form a questionnaire.
Like the soy sauce 〇 / dislike the soy sauce X
Discuss the results
Judging by the results, the popularity rating of soy sauce is not concentrated, and people may be surprised by this result, but I think it is due to the taste that varies from person to person.
For the same kind of soy sauce, some people think it is very delicious, some people think it tastes bad.
<h1>A balance between color, umami and salty</h1>
Look closely at the soy sauce comparison table, the soy sauce on the left is lighter in color but saltier, and the soy sauce on the right is darker in color and more delicious.
Therefore, many people who recognize the first taste will feel that the soy sauce on the right side is better.
Whether raw materials are fully utilized
Adding some excipients to ingredients when using soy sauce on top of ingredients can increase the taste of the food. The light and salty soy sauce, sprinkled with salt and lemon, can better bring out the flavor of the ingredients themselves. For example, white body fish, boiled vegetables or clear soup, etc.
Sashimi with steak and tuna may not taste very good. When combined with thick and umami soy sauce, it creates a natural flavor.
Take tofu, for example
Tender tofu and old tofu two kinds: tender tofu, if it is tender tofu, the taste of soybeans is more intense, it is recommended to use light pickle oil, on the one hand, the tender taste of tofu is enhanced, you can feel sweet when pickling, if you sprinkle thick soy sauce on it, the taste is heavier, you can't taste the original sweetness.
Ordinary tofu can use thick soy sauce or slip soy sauce, soy sauce can increase the umami taste of tofu.
Recommended for low-salt soy sauce for slow-cooked meats, potatoes, boiled fish, etc
Thick mouth low salt rattan printing soy sauce, one of the popular soy sauces in Japan, is made by reducing the salt content of ordinary thick soy sauce by 25%. The rich flavor of traditional soy sauce is mixed with the soft sweetness of Kyushu soy sauce.