YAMASA Soy Sauce Tips Vol.5. Umami related to Soy Sauce?
12.22.2017 | Category, YAMASA Soy Sauce Tips
Umami related to Soy Sauce?
- The taste and flavor of soy sauce is created from a balance of “Umami”, sweetness, acidity, saltiness, and bitterness. This “Umami” of soy sauce is formed from several kinds of amino acids generated during the fermentation process.
- One of the key components of soy sauce taste is “UMAMI,” one of the five flavors invented by the Japanese scientist in the early 1900 's. It makes foods delicious and flavorful. But it is important in cooking that UMAMI should not stand out by itself. YAMASA’s soy sauce enhances the original flavor of the food and creates a perfect balance and will not interfere with it.
Why is soy sauce so popular among Japanese chefs?
Soy sauce has a unique capability of adding umami to dishes. In fact, that is the reason why some of the most experienced chefs prefer using soy sauce, especially YAMASA soy sauce. The reason why many Japanese chefs in Japan tend to prefer YAMASA soy sauce is 3 things; Taste, Color and Aroma. Its harmonious capabilities are much greater than other brands and it delivers the oomph which a lot of chefs need when they want to surprise people with their dishes.
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We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remain the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.