La salsa de soja, o shoyu, su nombre original, es una salsa que se obtiene de fermentar semillas de soja y trigo con el hongo Koji, a esta mezcla después se le añade agua y sal y se deja reposar durante más de un año. Este condimento es relativamente nuevo para nuestra gastronomía, pero tiene mucho recorrido. La receta tiene más de 2.000 años, y proviene de la antigua China.
Este condimento se ha utilizado en muchísimos platos desde entonces, sobre todo porque da a las recetas su sabor característico, en el que es capaz de aglutinar en un solo ingrediente los cinco sabores a la vez: salado, dulce, amargo, agrio y umami. Además, también es muy característica por su color oscuro.
Principalmente se utiliza para resaltar el sabor del resto de ingredientes del plato, además de acentuar el toque salado propio de la salsa debido a su alto contenido en sodio.
Además, justo por esta característica, muchas veces es utilizada para estimular el apetito.
Además del gusto, la salsa de soja también se utiliza para resaltar ciertos matices en nuestra nariz, ya que resalta los aromas de ciertos pescados o mariscos que se comen crudos, enmascarando algunos olores más desagradables para algunos.
Además de como acompañante para el tradicional sushi japonés, esta salsa es un ingrediente esencial para platos preparados al wok, tradicionales en China. Aunque esto no acaba aquí, en su llegada a occidente, la salsa de soja se utiliza además de como acompañante, como aliño de ensaladas, para marinar verduras, o aumentar el sabor de carnes y pescados.
Debido a su sabor salado, en muchos platos se sustituye nuestra típica sal por la salsa de soja. Pero, ¿es correcto? ¿Qué beneficios aporta a nuestra salud?
Toda la población tenemos inculcado que la sal es un enemigo de la hipertensión y de enfermedades cardiovasculares, pero es muy complicado reducir su consumo, y sobre todo si te gusta disfrutar de las comidas.
Numerosos estudios corroboran que el uso de salsa de soja fermentada permite reducir el uso de sal, sin renunciar al sabor de los platos. Sin favorecer las enfermedades cardiovasculares ni la hipertensión.
Además de ser un recomendado sustituto de la sal en la cocina, también se puede utilizar para sustituir el aceite en la preparación de algunos platos, y nos ayudará a reducir grasas.
Por otro lado, es un alimento vegetal, por lo que es apto para veganos y vegetarianos.
Este condimento es rico en vitaminas y minerales, que tienen efectos importantes en nuestro organismo:
La salsa de soja ha supuesto todo un descubrimiento en nuestra gastronomía, porque nos ha permitido introducir platos mucho más sanos en nuestra dieta que no conocíamos.
Algunos de estos platos, los puedes descubrir y probar en el Asador City Wok de Elche. Donde en nuestra Wok, la salsa de soja es uno de los ingredientes principales. ¿Te los vas a perder?
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