Page 51 - FoodFocusThailand No.170 May 2020

SOMETHING ABOUT FOOD

Japanese SOBA Noodle Soup SUKIYAKI ARARE
(Japanese Rice Cracker)

produced from diluting KOIKUCHI but by
arrangement of fermentation process.
USUKUCHI is often used in TAMAGOYAKI
(Japanese style omelet), CHAWANMUSHI
(Japanese style steamed eggs), white meat
fish steak, SUIMONO (Japanese style light
color soup) and so on.
TAMARI is produced from only soybean
or small quantity of wheat. The less amount
of wheat in fermentation process causes a
shortage of glucose as energy resource for
lactic acid bacteria and yeast which leads to
less alcohol and lack of the other volatile
substances in soy sauce. Thus, TAMARI is
thick in taste but mild in top flavor. Due to
such unique characteristics, TAMARI is
preferably used for Japanese SOBA noodle
soup, SUKIYAKI, ARARE (Japanese rice
cracker) and so on.
TSUYU is a Japanese style soup for
noodle and cooking, which is made from soy
sauce, sweetener (sugar, MIRIN or the
others), and flavored with DASHI (Japanese
style broth from KOMBU seaweed, dried
BONITO). TSUYU is commonly used for
UDON, SOBA, NABE (Japanese style hot
pot) and TEMPURA. According to Japanese
tradition, a mixture of soy sauce and
sweetener (sugar, MIRIN or the others) is
carefully treated on low heat beforehand, then
stored for at least 10 days for taste maturing.
Such a prepared mixture is called HON
KAESHI-SHOYU in Japanese. And just
before consuming, HON KAESHI-SHOYU
will be mixed with fresh-made DASHI to make
TSUYU.
On the other hand, TARE is Japanese
style seasoning sauces, such as TERIYAKI
TARE, YAKINIKU TARE (Japanese style
barbecue sauce), and so on, which is made
from soy sauce, sweetener (sugar, MIRIN)
and occasionally flavored with ginger, garlic,
herbs and spices. Aforementioned 10 days
storage is also recommended for TARE
before use.

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