Japanese ingredients for your healthy life

How to use Shoyu

So many ways to use it

Shoyu is a condiment that is just so easy to use. When added with other food, soy sauce adds a deliciously salty and tasty kick. Whether you are a master chef who has travelled the world learning the ways of cooking from around the world or someone who likes to dabble in cooking but doesnft consider themselves good at it, using soy sauce is not too hard. When added in the right proportions, soy sauce can bring a divine balance to meals, it is a wonderful ingredient that can help you make fantastic dishes.

 

There really are so many ways to use this fantastic ingredient. Perhaps shoyufs most well known usage is as a seasoning when added in with food being fried. Because of soy saucefs high concentration of salt it can bring a lot of taste to something bland.

 

One example of this is the classic stir fried vegetables. To make it, slice up some of your favourite vegetables, fry them until theyfre just starting to lose their firmness, then splash in a tablespoon of koikuchi soy sauce, mix and stir together until the soy sauce has boiled through. To add something different to this dish,why not try throwing in a teaspoon of sesame seeds into the mix.


So much flavour

Another fine example of how to use soy sauce in the best possible way is the following glaze. Take a dollop of miso paste, a good helping of honey and a few tablespoons of soy sauce and a few teaspoons of brown sugar. Mix it all well together to make a rich glaze. This particular glaze goes really well with fish so Ifd certainly recommend smearing it on salmon fillets of any white fish fillets and either frying on a hot plate or grilling in the oven. The flavour of the soy sauce really brings out the flavours of all ingredients combined to make a great dish.
When it comes to adding taste to a dish using soy sauce then who can go paste the Japanese classic, teriyaki chicken. Teriyaki chicken is perhaps one of the most widely known Japanese foods in western culture and is really not that tricky to make once you learn how to. Recipes vary and many Japanese people have their own variations but a great one is the chop up some chicken and leave it in a bowl. On the side, add a large dollop of honey, a good measure of koi kuchi soy sauce, sugar, sesame oil and mirin which is a kind of Japanese sweet cooking rice wine. Mix these together well and pour over the chicken and mix again. Leave the mix for 24 hours in the fridge then fry all in a pan until all the marinade has cooked through the meat. The end result is fabulous.

 

What better way to liven up white rice than to soy sauce and make it something special. Soy sauce is at the heart of a good fried rice dish. The make it, fry some vegetables and/or meats until cooked then add in boiled rice and mix together well. Once it all looks well mixed, add a few tablespoons of soy sauce and mix well. Even just this small amount when spread through the whole dish makes such a big difference and really makes it so tasty.

Vital to Japanese cooking

For the Japanese, soy sauce is something that is often added in with other condiments to bring balance and flavour to a dish. A good example of this is udon noodles. Udon noodles are generally served in a tasty warm or cold stock. The stock varies and can be made from dashi which is a stock that can be made from dried bonito flakes or shitake mushrooms or soy sauce or a combination of all of these plus more. Soy sauce again brings that little bit of saltiness to the dish that makes it great. Many Japanese people eat the noodles but donft finish the stock though in order to try not to eat too much salt.

 

Nimono is a classic Japanese healthy food that couldnft exist without soy sauce. Nimono is basically just vegetables and/or chicken that havr been slowly boiled in water, soy sauce and mirin and sometimes other condiments for a long time. The vegetables and chicken absorb the flavours of the soy sauce and mirin and go especially well with white rice.

 

Who can go past sushi or sashimi when talking about uses of soy sauce. Both sushi and sashimi are served with wasabi (Japanese horseradish) and shoyu. The shoyu served with them is lighter than the most popular soy sauce, koi kuchi as it would be too strong on its own with sushi or sashimi. Again, sushi or sashimi are great on their own, but when combined with soy sauce, something magic happens and the perfect couple are introduced and really hit it off, this really is a fine food.

 

A classic Japanese side dish that you can often find in restraurants and homes in Japanese is tofu. Tofu can be prepared in many, many different ways but a very common style that is used is to slice it up, add some finely grated fresh ginger and a light splash of soy sauce. The taste of the soy sauce is truly accentuated against the light flavour of the tofu and zesty ginger, it goes very well with Japanese food.

 

Learning how to use soy sauce effectively really comes with practice and experience. If you are new to using soy sauce in your cooking, try following a few recipes to the letter to get a feel. Once you think youfre getting the hang of it, try adding it to foods that you might not usually. You canft really go wrong with soy sauce. The only real mistake you can make is to add too much. As soy sauce is so high in its concentration of salt, we really just need to add a little bit for it to take effect. A little is a lot with soy sauce so make sure that when you add it, you put it in little by little then taste to see if itfs at the level you desire.