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ヤマサは過熱につよい。比較的過熱による劣化臭が少なく色も黒くならない。
そば屋のしょうゆは圧倒的にヒゲタ。どこの蕎麦屋もヒゲタでかえしをつくる。
キッコーマンは香りが強く華やかなので、刺身や冷や奴によい。中華にもあう。
無駄な知識などない - 醤油のメーカーによる違い (via konishiroku) (via d-d-d) (via jinakanishi) (via otsune) (via tiga) (via kml) (via raikoudengeki) (via adamas2)
Source: konishiroku
Notes: 392 1/25/10 — 10:14am Short URL: http://tmblr.co/Z-kXayL1QS0
 
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