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I may crosspost this elsewhere, but...
Now that I know I'm allergic to soy (and rice) , I've been playing with the idea of making my own lemon-juice/salt mix to take with me when I eat sashimi. Anyone have any idea on the propotions for this kinda thing?
Now that I know I'm allergic to soy (and rice) , I've been playing with the idea of making my own lemon-juice/salt mix to take with me when I eat sashimi. Anyone have any idea on the propotions for this kinda thing?
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Re: Sushi
Wed, October 24, 2007 - 9:59 PMMy favorite "fake soy sauce" involves a little bit of molasses, a bit more salt, and more water.. I hear the water temperature when you mix them matters, but I haven't figured out exactly how to get it right yet. None of my attempts actually taste like soy sauce, but they fill the culinary hole nicely. At the moment, I'm not supposed to have molasses either, so I've been making due by salting my food!
I haven't tried lemon and salt.. I'm not a fan of the lemon-as-substitute-for-vinegar that happens sometime (can't have vinegar, either..), but I think it might make an interesting "soy".
The lemon will (enzymatically?) "cook" your sashimi some.. I don't know if that's a problem or not! -
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Re: Sushi
Thu, October 25, 2007 - 7:00 AMInteresting. I was just thinking of lemon as an "acid" to go with the salt.
Sounds like what you make with the molasses is more like unagi sauce. -
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Re: Sushi
Fri, October 26, 2007 - 4:36 AMIt tastes kind of teriyaki.. though I have to admit that I have no idea what Unagi sauce tastes like! (My husband adores unagi - every time I've tried it I get a bone lodged in one of my gums.. :( )
On NPR I heard a story about an Italian-American who has a restaurant (in Boston maybe?) who's specialty is a different kind of European "sashimi", and there was some talk about how he used lemon juice to "cook" some of the fish, and they went into it in some detail, otherwise I never would have believed that it would happen!
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