Japanese dressing with leek and small diced onions. This dressing can be used very well in European recipes where onion vinaigrettes play a role. For example in salads or with grilled meat.
Unlike European onion sauces, Japanese have more umami. In addition to the well-known dimensions of sweet, salty and bitter, umami is another taste dimension that is particularly important to the Japanese. It arises from the natural breakdown of special amino acids during maturation, fermentation and drying. Umami adds hearty notes, gives depth, increases the complexity of the flavor and rounds it off.
Ingredients: SOY sauce, vinegar, rapeseed oil, mirin, Kujo leek, sugar, onion, salt.
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