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Cooking with Japanese soy sauce powder
Soy sauce takes a very important place in Japanese food, most Japanese sushi, salad, sauce noodles contain soy sauce. A variety of Japanese snacks use soy sauce powder as food ingredients.
There are a lot kinds of Japanese soy sauce powder, different soy sauce powder have different flavor. Compare with Korean soy sauce powder, the biggest characteristic of Japanese soy sauce powder<-a> is the heavy fresh taste, which is controlled by Nitrogen concentration. In general, Nitrogen concentration of soy sauce powder of our company exported to Japan is over 5%, while to Korea is only 2.5%. In addition, Japanese consumers also have color demands about soy sauce powder, decolorant HVP powder is well received by Japanese clients.
In the special Japanese food – sushi, soy sauce is very important, the following is a simple recipe of Japanese sushi soy sauce, this may be the best sauce you have ever had.
Raw material: cooking wine 160 ml, soy sauce 235 ml, rice vinegar 25 ml, sesame oil 5 ml, white sugar 65 g, garlic powder 2 spoons, ginger powder 5 g, red pepper 1 pinch, proper black pepper.
It takes six simple steps to finish this recipe:
1, get a pan and put the cooking wine in it, cook it to boiling.
2, keep the cooking wine boiling on low flame.
3, add soy sauce, rice vinegar, sesame oil, white sugar and fully stirring.
4, add garlic powder, ginger powder, red pepper and black pepper.
5, keep boiling for 5 minutes.