saltiness

During soy sauce fermentation, soy protein is broken down into amino acids, creating a balanced flavor with saltiness, sweetness, sourness, bitterness, and umami.

As we move from right to left, the tasting notes grow more complex, and the saltiness intensifies.

She advises adding just a pinch: “so little that you can’t taste the saltiness of it.”

A quick marinade in soy sauce infuses the fish with earthy dimension, but be sure to not marinate for more than 20 minutes or its saltiness will become overpowering.

The iceberg will leave behind a trail of cold, fresh water, changing the temperature and the saltiness of the water behind it.