La salsa de soja con champiñones añade color y umami a los platos asiáticos
Es una salsa de soja oscura, algo más espesa que la estándar, con un sabor intenso y terroso que no sabe a champiñón.
If you enjoy the salty and fruity flavor of soy sauce, the mushroom version is an easy way to add more depth. Mushrooms contribute umami, although in this sauce they don't have a distinct mushroom flavor.
It's made with straw mushrooms, which are usually sold canned. The mushrooms are dried before being combined with soybeans for fermentation, and the result is a rich sauce, slightly less salty and mildly sweet, although it still contains a fair amount of sodium.
As a dark sauce, it adds color and flavor to sauces and stir-fries without altering the character of the other ingredients. According to Chris Kimura, corporate chef for an Asian sauce brand, "It's typically used alongside light soy sauces when a darker color and a subtle sweetness are desired, such as in fried rice and chow mein."
It's perfect for enhancing Asian dishes and can also add character to pasta sauces and stews. It can be found in supermarkets and Asian grocery stores.
