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Japanese seasoning | Seasonings commonly used in daily food (Part 2)

2023-02-10

We have always insisted on brewing soy sauce and all kinds of sauces with the original taste. Following the trend of diversification of family food hobbies and cooking skills in various countries, we not only sell well in more than 20 provinces and cities across the country, but also are well received by customers, and are also exported to Europe and America. , Africa, Southeast Asia and other overseas regions.

Let's talk about soy sauce from the previous article.
Soy sauce is also very common in Chinese food, and it is almost an indispensable condiment. For Japanese food, soy sauce is even more indispensable. There is even a saying that the last completion of Japanese cuisine in the Edo period is the same as that of soy sauce. The popularization and the localized production of sugar are inseparable. Soy sauce can be said to have played a vital role in the formation of Japanese food. Without soy sauce, many popular Japanese dishes would not even exist, or would be in a kind of Completely different forms are presented in front of people.

Although this statement is exaggerated, it also shows the importance of soy sauce to Japanese cuisine. In Japan, soy sauce is mainly divided into two types: main brewing and mixed brewing according to the production technology.

This brewed soy sauce: the main raw materials are soybeans and wheat, which are made through natural fermentation without any food additives.

Mixed brewed soy sauce: In order to save costs or increase flavor and nutrition, food additives are added to the brewed soy sauce.

According to statistics, at present, the production of Japanese brewed soy sauce accounts for more than 80% of the total production. In terms of taste, Japanese Soy Sauce is divided into thick soy sauce, Light Soy Sauce, Sashimi Soy Sauce, twice-fermented soy sauce (mannose soy sauce), white soy sauce, dashi soy sauce, etc., which are used in the seasoning of different dishes. No wonder some people say soy sauce It is the soul of Japanese cuisine.

The above is the knowledge that condiments should be stored at room temperature and stored in the refrigerator. Lishida seasoning food has always insisted on brewing soy sauce and various sauces with original taste, following the increasingly diversified trend of family eating habits and cooking skills in various countries. , not only sell well in more than 20 provinces and cities across the country, and are well received by customers, but also exported to Europe, America, Africa, Southeast Asia and other overseas regions. Look forward to working with you!

For more details about the product, please contact us:
Tel:86--13570467501
Mobile Phone:+8613570467501
Email:joanne@lishidafood.com

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