Friday, April 16, 2010

Soy sauce and Miso For Kakushi - Aji ( Hidden Taste )

Today, I will introduce to you a little trick for tasting.
I made a Spring Roll the other day, (it's called HARUMAKI in Japanese), with chicken, mung bean thread, garlic chives, shiitake mushrooms, carrots, and fresh ground ginger. These Harumaki are wrapped with Harumaki Wrap Paper, it's much thinner than won ton wrappers and will get more lighter and crispier after it's cooked.

To add saltiness, I chose not to use salt. I used Soy Sauce and Miso paste.

Soy Sauce contains about 1/5 sodium compared to the sodium content in salt and regular Miso paste has about 1/6-1/7 of sodium content. So, if you wish to use here is the percentage of equal parts:
1 tea spoon salt = about 1.5 table spoons of soy sauce or about 2 - 2.5 tablespoons of Miso paste.

You will taste the saltiness, but the Soy Sauce and the Miso paste flavor will hidden / masked with a natural flavor that most people will not even notice. This cooking effect is called KAKUSHI-AJI (English: Hidden Taste) And soy sauce and miso are often used to that technique. I believe that this works for B.B.Q. sauce or marinade in American cooking too.

Also, Soy Sauce and Miso, both are fermented foods which give the dish an extra UMAMI taste.

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