Effect of usukuchi soy sauce on low-salinity dish

• Sakamoto Kaoru

  Kenmei Women's Junior College

• Tachibana Yukari

  Kobe Shoin Women's University

• Koizumi Yae

  Kenmei Women's Junior College

• Sakuda Harumi

  Kenmei Women's Junior College

• Murata Tatsuo

  Higashimaru Shoyu Co., Ltd

Bibliographic Information

Other Title

• 減塩料理に対するうすくち醤油の効果
• ゲンエン リョウリ ニ タイスル ウスクチ ショウユ ノ コウカ

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.

Journal

• Journal for the Integrated Study of Dietary Habits

  Journal for the Integrated Study of Dietary Habits 17 (2), 159-163, 2006

  THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS

Details

• CRID: 1390001205198065536
• NII Article ID: 130004493717
• NII Article ID: 10018777267
• NII Book ID: AA11804821
• DOI: 10.2740/jisdh.17.159
• ISSN: 18812368
• ISSN: 13469770
• NDL BIB ID: 8527825
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8527825
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed