[Nagoyankee]

最初の投稿者：udonboi

I have been using usukuchi shoyu because I was under the impression it was the lightest colored soy sauce. I use it in my clear soup (suimono).

However, I have read about shiro shoyu (white soy sauce) that is supposed to be clear? I have never seen a clear soy sauce at the asian market. When they say clear, do they mean kind of ambered colored or clear as in clear like water type of clear.

I would like to find the clearest soy sauce possible because the clearer my suimono, the more aesthetically pleasing it is (well, to me atleast).

I don't mean to stalk you on JF or anything, but hi again!

Don't make suimono with regular dark soysauce. Tha's what barbarians like Tokyoites and many folks in Eastern Japan do. The further you go from Kyoto, the less refined the cuisine.

You've talked about kake-udon a lot. What's the color of your kake-udon soup? In Eastern Japan, it's just black. Nagoya west, it's kind of clear and transparent.

Siro shoyu (actual pronunciation is shira-jyouyu) is much less salty. Top restaurants like to use it because it makes the ingredients look better than regular soysauce does. The regular darkens everything you cook with it as you know.

Shira-jyouyu is amber in color. But since you will dilute it with dashi in cooking, it will be very light in color. The colors of the ingredients will shine.