Complementary while eating sushi is the most common Japanese Shoyu soy aliases. Shoyu commonly presented is that salty taste, but actually there is also sweeter. In addition there are gari aka pink candied ginger, which can reduce the fishy taste of fish and neutralize our sense of taste between the various flavors of fish.
But the most popular as well as "challenging" is the wasabi. Cream with a spicy taste that stings the nose is made from a type of radish tubers that grow in Japan. There wasabi not only served as a complement to sushi, but also to accompany another dish-dish. Wasabi has antibacterial content of the course is very appropriate to be eaten with raw fish.
Actually, the original color is not wasabi green and creamy texture is not as we know it, but rather yellowish and intangible radish grater than that. Wasabi what we usually encounter in the form of greenish cream is usually a powder that is dissolved in a little water. Abortion no longer pure of wasabi horseradish, but mixed with a little mustard, radish usual, and dyes. All this simply because radish wasabi is very difficult to grow, so the price becomes very expensive.
Usually we mix a little wasabi into the Shoyu. Need a little experience to know how much wasabi mixed in, and need a little practice to get used to a different taste with spicy wasabi spicy chili or pepper. Then the sushi is dipped briefly into Shoyu, (Sundanese: dicocol), as far as possible only the fish. This of course depends on the form of sushi that we eat. Rice will absorb too much liquid so that it's become too intense.
Source : yanti - jalankenangan
Look also : soto, sour sally
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