In the interior of which biome would you find the aroma of mold and decomposition, has high humidity and much plant litter on the forest floor.
Takumi White Soy Sauce is a rare ingredient with a long tradition in Japan. Light amber in color and clearer and thinner than dark soy sauce, it infuses flavor without darkening the color of foods. Ideal accompaniment to shashimi and sushi. a subtle addition to seafood delicacies, clear soups, tofu, and organic vegetables.
Quick Answer. Eel sauce is called nitsume in Japan and is used with eel, shrimp and octopus dishes in Japanese cuisine. In Japanese, nitsume actually means boiling down and originally was made by simmering eels in a pot of water for several months until a thick glaze was all that was left. Continue Reading.