Sashimi is a representative food of Japanese food. In fact, it is all kinds of sashimi, which is eaten by directly cutting raw fish into pieces and dipping it in special sashimi soy sauce and mustard. Sashimi soy sauce is also soy sauce, but it is different from the soy sauce and soy sauce that we usually use for cooking. The raw materials, fermentation methods, functions and so on are different.

Is sashimi soy sauce the same as soy sauce?

Eating sashimi soy sauce is still different from soy sauce products such as soy sauce and soy sauce that we usually use for cooking.

1, different raw materials

The main raw materials of soy sauce are soybeans or defatted soybeans or black beans, wheat or bran, water and salt. Sashimi soy sauce generally uses wheat, while ordinary soy sauce uses bran.

2. Different fermentation methods

Sashimi soy sauce is fermented in high-salt dilute state, while ordinary soy sauce is fermented in low-salt solid state.

3. Different classifications

Sashimi soy sauce has many flavors, such as thick mouth, thin mouth, white and slippery, while ordinary soy sauce is generally divided into soy sauce and soy sauce.

4. Different uses

Sashimi soy sauce is mainly used to improve the taste when eating sashimi. Ordinary soy sauce can be used in many occasions, including frying, boiling, frying, frying and so on.

Can sashimi soy sauce be used for cooking?

You can cook, but it is recommended to use our usual soy sauce. Ordinary soy sauce can be better fresh and colored, while sashimi soy sauce can only improve the taste if it is fried. Soy sauce brewed in China is also allowed to add additives to enhance its flavor, but soy sauce brewed in Japan usually contains no additives and is fresh by itself.

How to adjust sashimi soy sauce

If we mix it at home, we can add sugar to the delicious soy sauce, and the ratio is 10: 1.5. The soy sauce used for dipping in Japan is usually Tosa soy sauce, in which kelp and Muyu flower are added.

Ingredients: thick soy sauce 900ml, smooth soy sauce (たまり oil) 180ml, thin soy sauce 90ml, glutinous rice 90ml, sake 90ml, kelp 15cm, bonito festival.

Method:

First, light sake and glutinous rice. Let the alcohol evaporate completely. Otherwise, it will taste bitter.

Add thick soy sauce, smooth soy sauce (oil), thin soy sauce and kelp, and stir-fry intermittently.

Finally, the Muyu flower is added, cooled and filtered with filter cloth.

What are the benefits of eating sashimi?

First of all, sashimi is rich in protein, which is easily absorbed by the human body. Because this kind of meat has not been cooked at high temperature, the related nutrients are easier to decompose and absorb.

Secondly, sashimi is also rich in trace minerals and vitamins. Relevant scientific research has found that many vitamins will be seriously lost after cooking. This kind of sashimi has no such problem.

In addition, this kind of sashimi actually plays a certain role in promoting people's appetite, because it is not cooked and not so greasy, which is more in line with some tastes of modern people.