Kombu is the Japanese name for kelp, in Japan, kombu is regarded as the concentration of fresh seafood, a lot of soup are indispensable, kombu soy sauce is added to the brewing of kombu extract, the use of similar to the seafood soy sauce, you can make a raw food dipping sauce, but also can be added to the soup in the bottom of the hot pot or cooking noodles with some.

Kombu algae body yellow-brown, ancient China is no kelp, Japanese kelp collectively referred to as kombu, some botanical books and regions of China also said that the kelp alias is also called kombu.

Japanese soy sauce is the soy sauce used in Japan today. Japanese soy sauce originated from China, after 755 AD, the technology of brewing soy sauce in China was introduced to Japan by Master Jianzhen, and after it was introduced to Japan, the Japanese modified it to form the present Japanese soy sauce.

Japanese soy sauce originated from China, after 755 AD, China's brewing soy sauce technology was introduced to Japan by Master Jianzhen.

Expanded Information

Soy Sauce Value

1, increase the food flavor, enhance appetite.

2. Soy sauce has the effect of relieving heat and removing fatigue, flavoring and appetizing.

3, antioxidant effect: soy sauce can produce a natural antioxidant components, can continue to eliminate free radicals, reduce free radicals on the human body damage.

4, anti-tumor effect: brewing soy sauce in the anti-tumor substances are mainly unsaturated fatty acids in the linolenic acid, ethanol.

5, lowering blood pressure: soy sauce has a blood pressure-lowering substances isoflavones, so that the blood cholesterol level is reduced, the incidence of cardiovascular disease is reduced.

Japanese soy sauce

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