To mention soy sauce, an indispensable spice in Asian cuisine, this dish is very important to note: Tamari soy sauce
To choose a spicy "bold first" to reduce for a myriad of dishes, one would think Tamari. Tamari is an extremely precious natural mineral, partly because of its sweet, salty flavor, which blends together in it, as well as the natural soy sauce that is perfectly healthy. It can be said that the name Tamari, chosen by the Japanese professor Ohsawa in order to protect the traditional recipes, is a strong affirmation of the benefits that natural soy sauce provides to Asians. for thousands of years. Tamari, which is very high in protein, is the product of the process of extracting miso. Among them, there are high quality soy sauces made from 100% soybeans, or with added grain such as (little) wheat or glutinous rice. The bottom of the miso is the tamari, which can be said to be the essence of the process of soy sauce. If your kitchen has this type of soy sauce, it will determine most of the flavor of the dish.
Indeed, tamari can be used to season soup, to process fried foods with cereals, or with a variety of different vegetables. It can also be accompanied by nuts, especially cottage beans and seaweed, forming a trio of attractive and effective effects on the kidneys. Tamari is also added to drinks such as cassava tea, roasted tea ... to enhance the taste and restore the body quickly. It causes the blood to be positive and alkaline quickly, simultaneously clearing the deadlock in the body, preventing winter colds as well as making the spirit more active. Tamari's health effects are obvious, but should be used in a modest manner and should not be abused, especially for those who are eating salty foods, as high levels of salt in tamari can cause effects. strong. In this case, reduce the amount of fish meat and increase the amount of soy sauce over time for the body to adjust and adjust.
What is the difference between Tamari and soy sauce (Chin-su, Tam Thai Tu)?
Normal soy sauce (usually called Shoyu) is made by cooking soy beans with other wheat or other grains and then adding them to the water with fermented salt for a long period of time. This type of soy sauce is commonly used for all purposes, all foods, which account for about 85% of the soy sauce market.
Tamari sauce, as mentioned above, is a by-product of the miso process. This is similar to the liquid "sweat" when making cheese. When soybeans are cooked to ferment, little or no wheat is added, so people with gluten allergies (very few in Asia) can safely use it.
About taste, tamarind sauce usually tastes a bit more, comparable than the normal sauce, taste special. Soy sauce can be used as a regular, but more suitable for dipping, especially sushi, teriyaki sauce, steamed vegetables ...
