Sauce for rolls and sushi - description of species, some recipes

An important component of a dish is a gravy, or a sauce. He is able to satiate the dish with bright and new taste qualities, gives them a fragrance and juiciness. A lot of different gravy to the dishes is used in Japanese, Korean and Chinese cuisines. The highlight of the cuisine of these countries is precisely the traditional gravy. Therefore, for every hot or cold dish, sauces must be served. They are sour, sharp and sweet.

One of the most popular products of Oriental cuisine and an indispensable ingredient in the preparation of rolls or sushi is soy sauce for rolls. The dish takes on a special taste precisely because of it, and the presence of glutamic acid derivatives brightens the taste. It looks dark and has a distinct sharp odor.

Sauce for sushi and rolls exists in several forms:

- Sweet and sour sauce for rolls. Perfectly combines with fish dishes. It is made from plums, pineapple, ketchup and soy sauce.

"Teriyaki." It is a delicious dressing for rice rolls and sushi. It is prepared from soy sauce, sake, spices and honey. You can also use it as a pickle.

- Sauce for rolls and sushi Okonomiyaki. It is a soybean with the addition of spices, powdered sugar and starch.

"Tsuyu." This roll sauce is made from herring, tuna, traditional soy sauce, and also attached Mirin. It is also used in cooking meat dishes. Can dramatically change the taste of rolls or sushi.

- Unagi. It is used in dishes stuffed with smoked eel.

- Sauce for rolls "Kiwi". It is prepared from kiwi, mayonnaise, honey, sugar and lemon juice. The method of preparation is as follows: peel the kiwi from the skin, grind it with a blender, and combine it with the rest of the ingredients. All this is well mixed in a deep bowl.

"The Spies." In different proportions, you need to mix soy sauce, mayonnaise, kimchi and red pepper.

- Ginger. The structure includes: sour cream, mayonnaise, ginger. Finely chop the ginger and mix with the rest of the ingredients.

Soy sauce is a product of weak fermentation of soybean beans and is made according to the same old recipe. Its preparation is very similar to the preparation of wine, because in both cases the process of natural fermentation is based. Preparation: roasted and ground wheat grains are added with evaporated soybeans and mixed. The resulting mixture was salted and poured with water. After it is placed in special pouches in the sun. Do this for natural fermentation. Bags are environmentally safe, made of special material. The whole process is quite long and can take about a year. Slowly draining, the liquid is collected in appropriate containers. Then it is filtered and poured into specially designed bottles. Today, this method is practically not used, because it is very long and time consuming. Thanks to modern technologies of fermentation, it can be accelerated by adding aspergillus bacteria to the still dry mixture. They will accelerate the process of fermentation 10-15 times. This method allows 1 year to reduce to 1 month. Enzymes that break down the soy protein in the process of fermentation of wheat starch form sugar. It also gives a sweet aftertaste to the finished product, which adds to the piquancy that is so loved in the Land of the Rising Sun.

Despite the fact that in the world there are many methods for its production, the method of natural fermentation always underlies the preparation of a natural product. Soy sauce is not only delicious, but also very useful, it contains many different vitamins, dozens of mineral elements and amino acids. It significantly reduces the risk of cardiovascular and oncological diseases, improves immunity and improves blood circulation.