Dried Fish Improves Low-Salt Foods
Reported September 06, 2009
According to a study published in the Journal of food Science, health conscious people can accentuate the taste of low-salt foods by adding dried bonito flakes made from fish, The Times Of India reported.
The research team from Doshisha Womens College of Liberal Arts and the Ninben Co. Ltd., examined the effects of aroma and taste of dried bonito stock on salt enhancement and appeal of salt-reduced food. It was conducted with two kinds of dried bonito: arabushi (mold-free) and karebushi (with mold), the newspaper reported.
The team found that the aroma and taste of the karebushi stock effectively improved the appetizing quality of food, regardless of the intensity of its saltiness.
Health conscious people go for these low sodium diets, which are tasteless. This research may pave the way for preparing low-salt foods by using Karebushi with dried kelp.
Source : Times of India