/ck/ - Food & Cooking

[Anonymous No.16985145]

why is soy sauce so dense? i bought kikkoman once and it's way too overpowering and way too salty when i dipped sushi into it. it's better for chicken because it doesn't absorb sauce much, but not for everything else. are you supposed to dilute soy sauce for sushi? i tried, but it just turned out watery.

[Anonymous No.16985166]

if regular is too salty then try less sodium
also youre not supposed to dip a whole god damn roll in the stuff, even in Japan for sashimi they put a paint brush stroke of it on it, it's meant to be a complement to the fish not a partner

[Anonymous No.16985187]

>>16985166
>even in Japan for sashimi they put a paint brush stroke of it on it
really? never knew that. every sushi place i've been to just has a small cup for dipping. that said, their sauce never felt so strong either. so dipping rolls into it wasn't bad at all

[Anonymous No.16985194]

>>16985166
Bullshit, i saw Japanese guest workers drown their Ramen in it. They literally had these at the office.

[Anonymous No.16985206]

>>16985194
one way ticket to throw your kidneys out of wack

[Anonymous No.16985211]

>>16985194
looks like a 5L beer thing except it's soy sauce

[Anonymous No.16985534]

>>16985145
use less?

[Anonymous No.16985657]

>>16985194
My blood pressure rose after seeing this

[Anonymous No.16985670]

>>16985194
I’m 41 years old and I don’t think I’ve consumed 5L of soysauce in my lifetime

[Anonymous No.16985705]

>>16985145
Is it with that spicy green shit

[Anonymous No.16985726]

>>16985145
I think Kikkoman is a dark soy-sauce. Maybe try a light one?

[Anonymous No.16985751]

>>16985145
when eating sushi you're supposed to mix the soy sauce with the wasabi to your taste

[Anonymous No.16985862]

Why is traditionally produced soy sauce so wonderful? I've been buying the soy sauce recommended by Ferràn Adria and The Japanese Culinary institute for 15 years and it's velvety delicious when I dip sushi into it. I hate to reduce it over medium heat before I can use it on factory chicken. I tried, but it just turned out burnt.

[Anonymous No.16986317]

>>16985145
>are you supposed to dilute soy sauce for sushi?
Use it diluted.
In this case, use sake and mirin instead of water.
If you don't like it sweet, you can use only sake.

Put the sake and mirin in a pot and bring it to a boil to volatilize the alcohol.
When the smell of the alcohol is reduced, add the soy sauce and turn off the heat as soon as it comes to a boil and transfer it to another container.
It will keep for a week in the refrigerator, but it will deteriorate and taste bad soon, so please consume it as soon as possible.

[Anonymous No.16986322]

>>16986317
>In this case, use sake and mirin instead of water.
>If you don't like it sweet, you can use only sake.
finally the answer i've been looking for. thanks anon

[Anonymous No.16986353]

>>16986322
Enjoy!

[Anonymous No.16986720]

>>16985194
jesus christ imagine the smell

[Anonymous No.16987827]

>>16985194
>Never thought I'd ever see a goon bag of soy sauce

Time makes fools of us all, I guess.

[Anonymous No.16988236]

>>16985726
Light soy sauce is even saltier than dark.

[Anonymous No.16989526]

[Anonymous No.16989685]

>>16985194
Even as an amerifat this is disgusting

[Anonymous No.16990492]

>>16989685
It's probably made for restaurants. If they can use it up before it spoils why the fuck not?