Soy sauce is a universal refueling for Japanese dishes. Today it is added to cook dishes around the world. To dilute the concentrated salt sauce, we need: water, sauce, sea cabbage.
Before diluted, the concentration of soy sauce should be determined. Standard sauce has an opaque dark brown rich color and a pronounced taste. Be sure to dilute it with another liquid, otherwise you will receive a saved dish.
In Japan, the sauce is bred by a special decoction, which is preparing from sea cabbage - Kombu. The cabbage is boiled 2 hours on a small fire, when the broth has cooled, you need to dissolve it with soy sauce. If there is no Kombu, take the usual dry cabbage, it is more gentle, the broth is welded faster, in half an hour. On the water brush, 3-4 cabbage leaves are needed, pre-closed for several hours.
Kikkoman, Tabasco, Tamari, La Choy, Heinz and Sensoy are considered popular sauces. The sauce of a kicoman with a green lid weakly salted taste, it is not diluted.
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