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Fan-mussel Flesh Sashimi/Сашими из веерной мидии

Regular soy sauce is fermented from 80 percent soybeans and 20 percent wheat. White soy sauce, or shiro-shoyu, is made from the opposite: 80 percent wheat and 20 percent soybeans. Then niboshi (tiny dried sardines), kombu (dried giant seaweed), and dried shiitake mushrooms are added to produce a more flavorful brew called shiro dashi, which can be found in Japanese and Asian markets or online. If shiro dashi is not readily available, just use a regular high-quality Japanese soy sauce. _____________________________________________________ Обычный соевый соус состоит из 80 процентов соевых бобов и 20 процентов пшеницы. Белый соевый соус, или сиро-сою, сделан из противоположного: 80 процентов пшеницы и 20 процентов соевых бобов. Затем к ним добавляют нибоси (крошечные сушеные сардины), комбу (сушеные гигантские водоросли) и сушеные грибы шиитаке, чтобы получить более ароматный напиток под названием сиро даси, который можно найти на японских и азиатских рынках или в Интернете. Если широ даси недоступен, просто используйте обычный высококачественный японский соевый соус.

Comments

  1. BullJanuary 22, 2021 at 2:19 PM

    Do we have shell sashimi in Korea? My own memory does not reflect it.
    Once I got it cooked over charcoal flame. That is all. No any sashimi out of shell.
    Usually they keep it at salted water over hours to see filtering out silt or other dirt.
    That is why no raw eating in Korea. Fan-mussel let go on in Japan, well cleansed.
    Impressive shell sort raw sliced.

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  2. BullJanuary 22, 2021 at 2:25 PM

    Есть ли в Корее сашими из ракушек? Моя собственная память не отражает этого. Однажды я приготовил его на углях. Вот и все. Никаких сашими из скорлупы. Обычно они хранят его в подсоленной воде в течение нескольких часов, чтобы отфильтровать ил или другую грязь. Вот почему в Корее нет сыроедения. Веерная мидия отпущена в Японии, хорошо очищенная.
    Впечатляющая скорлупа сортируется в сыром виде нарезанным.

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