You will need
  • sauce;
  • water;
  • - seaweed.
Select the soy sauce you want to use in the kitchen. Before adding it to the dish, determine the concentration and try for salt. A good soy sauce should be opaque, dark brown color and have a distinct unique taste. This sauce definitely needs to be diluted in another liquid, otherwise the dish will be too salty.
The soy sauce sold in bottles. Do not dilute the entire volume at once. Take as much soy sauce as you use for 2 days, otherwise it can sour. Diluted the sauce keep in the fridge in a bottle with a lid so the sauce didn't get the smell of the refrigerator.
Dilute the soy sauce until you have a nice concentration. Love the taste of more salty - dilute in the ratio 1:1. For dilution you can use an ordinary cold boiled water. Part of the sauce of the water.
For cultivation of soy sauce can be cooked a special broth. The Japanese are preparing the Dashi broth. For its preparation we need a dry sheet of seaweed - kombu. It is cooked for 2 hours on low heat. The cooled broth of diluted soy sauce. The remaining broth can be used for cooking various dishes. Instead of kombu can be cooked with a conventional dry cabbage which is more tender and cooks faster. A few leaves in a bucket of water. Better soak it for a few hours in cold water. Cook on low heat for 30 minutes.
For easier concentration, dilute the sauce in a ratio of 1:2. One part soy sauce to two parts water or Dashi broth. Can be diluted to any concentration, and transparency. With Dashi sauce any concentration will have a refined taste.
Soy sauce can completely or partially replace the salt in the dish, so if in the process of cooking the dish will add the soy sauce, first pour the sauce, stir, and then desalinate. The Japanese often instead of salt add soy sauce.