Effect of usukuchi soy sauce on low-salinity dish

Abstract

This experiment was conducted to verify that a lower salinity was required by making the best use of both the cooking characteristics of the Usukuchi Soy Sauce and its nature of being in good harmony with 'dashi'(soup extracted from ingredients such as seaweeds or dried bonitos). The results showed that it was possible to reduce the salinity by cooking with Usukuchi Soy Sauce and obtaining the original flavor of 'dashi.' It was also reassured that Usukuchi Soy Sauce can make flavor and fragrance of 'dashi' richer and also can make the simmered dish mellow and its after taste better. Admiring the good flavor of 'dashi' and having a rich dietary experience in every day life by making the best use of the characteristics of the Usukuchi Soy Sauce leads to reducing the salinity in dietary life.