Thanks to its excellent taste and amazing versatility, soy sauce is now popular all over the world. It is used everywhere – from marinating meat to cooking unusual Asian desserts. This is a great base for salad dressings – especially when combined with lemon juice, mustard, aromatic spices and fresh herbs. You can marinate meat or chicken in it so that they are juicier, more tender and tastier. Dishes with soy sauce are baked with a beautiful golden crust. You can even make a crispy glaze from it, just by adding a little honey.
How to Use Soy Sauce?
Soy sauce is added to noodles, stewed vegetables, soups and wherever salt is needed. It is a natural flavor enhancer that has no analogues. Dark types are more saturated and concentrated, so they also give an expressive shade. Soy sauce is served with rice, rolls and sushi. Japanese, Chinese and Korean cuisine consists almost entirely of dishes with soy sauce. Other popular additives are also prepared on its basis – for example, unagi or teriyaki!
Types of Soy Sauce
There are two types of soy sauce — light and dark, which differ in the fermentation period. Dark sauce has a longer exposure, it is sharper, thicker and sharper, so it is used for marinating meat and served with sushi. Salads are seasoned with a saltier light sauce, light and pleasant to the taste, meat and fish dishes, seafood, rice, pasta and vegetable stews are watered.
It’s hard to say which soy sauce is the most delicious, because everyone has their own preferences, the most important thing is to choose a high—quality and healthy sauce. It is enough to remember a few rules — a good soy sauce is sold only in transparent glass bottles, and the product should contain the following ingredients: soybeans, wheat, salt, sugar and vinegar.
Real soy sauce is brown and at the same time transparent, there is no sediment in it, and the protein content is about 6-8%.
So imperceptibly, the exotic sauce has become one of the favorite condiments around the world, and its low calorie content has turned it into a popular dietary salad dressing instead of butter, sour cream and mayonnaise.
Hearty bacon, juicy grapefruit, tender egg, crispy cucumber and lettuce combined with dressing create a bright, rich and spicy taste of a festive salad.
Soba is a Japanese noodle made from buckwheat flour. We have many different recipes, and they are all very unusual and fragrant. Today I suggest you try soba with peanut paste sauce with vegetables.
If you are a fan of Japanese cuisine, then you will definitely like these vegetables. The recipe will help to diversify the menu in the post. Rice is the perfect side dish for this dish.
More recently, I learned that in Japan, the familiar daylily buds are used for food. It’s no secret that many flowers are used in cooking: chrysanthemums, pansies, etc. And here is a new option – daylily buds. They are cooked separately, used as a side dish or stewed with other products to give them a new taste. As a very inquisitive person in the field of cooking, I decided to try what it is for myself. I barely waited for my daylilies to reach the desired ripeness, and cooked them. I will tell you that it is very, very tasty! A delicate vegetable taste, very similar to young asparagus, broccoli or cauliflower, but much more tender and delicious. Many grow these flowers, I strongly recommend you to try this option. They are put in soup, on the second course or in salads. But it is best to boil it or stew it. Today I offer you a Japanese salad with seafood, mushrooms and young daylily buds..
Japanese salad with squid and vegetables under a piquantly fresh dressing will always find a place on the festive table! Very light and refreshing, it will be a great addition to meat dishes and will appeal to those who watch their figure!
A few years ago I discovered soba – buckwheat noodles. A bright dish both in taste and appearance. It is satisfying, because the dish includes chicken – a very popular product. It’s easy to cook.
Another salad of fresh cucumbers. This Japanese salad is better known as cucumbers in sesame. I’ve seen several recipes. The layout may be different. I would take with me monosultap cucumbers and dressing.
