Here’s one from the supermarket shelves that falls under the “why didn’t anyone think of this before banner:” Soy Salt. These soy crystals are designed to add soy’s unique salty flavor to your dishes without adding the soupy texture of traditional soy sauce.
It can also be used to season dishes that don’t typically call for soy (like pasta), thus adding that elusive fifth taste element Japanese call umami, without turning your meal a murky brown.
The manufacturing process makes use of freeze-drying, like instant coffee, after which the product is ground into a fine powder. Soy salt comes in four different flavors: a light taste, a heavier taste made from three year aged soy sauce, red pepper and garlic, and onion and garlic.
From Kamebishi: ¥1,097 for a four flavor sample packet.
I WOULD LIKE TO TRY THIS SOY SALT BUT NEED THE WEB SITE TO BE IN ENGLISH CAN YOU DIRECT ME TO ONE?
I thought of this idea two months prior to your blog posting and registered soysalt.com at the time. There were zero references to soysalt or soy salt on google at that time, can’t believe someone came out with this but I’m not suprised.
I recently came upon this product and I have to say, it’s great.
A lot of times, soy sauces today are extremely salty.
This is a misconception by the public that soy sauce functions as a salt substitute.
Rather, Soy Sauce is a flavor all it’s own and should be enjoyed for what it’s made of.
The fermentation of the beans with sea salt and water makes for a unique flavor profile, and the guys at Kamebishi are sticking to their roots.
The Soy Salt I tried has a well rounded palate and helps elevate dishes with some sweetness.
Try it with lighter dishes like fish, chicken or pork.
Grilled vegetables are also great with these products.