Updated: Feb 26
I would like to review the benefit of the soy sauce. It is known that the hepatic lactic acid bacteria involved in the brewing of soy sauce are known to have strains that induce the production of substances that facilitate the immune-modulating action.
What is the Immune-modulating action?
The Immune-modulating action is a substance that stimulates or suppresses the immune system and may help the body fight cancer, infection, or other diseases. Specific immunomodulating agents, such as monoclonal antibodies, cytokines, and vaccines, affect specific parts of the immune system. Nonspecific immunomodulating agents, such as BCG and levamisole, affect the immune system in a general way. Also called immune system modulator.
(Source from National Cancer Institute)
Soy sauce has also been known to improve allergy symptoms in experiments with allergies and rhinitis.
Now, let's talk about the benefits about Salmon for our health
and for our beauty.
The lists of benefits about Salmon for our health.
High in omega-3 fatty acids, good for treating hypertension and preventing heart attacks.
Omega-3 fatty acids stabilize the heart rate and reduce the risk of arrhythmia.
It also helps blood flow and prevents blood clots from forming.
It is high in vitamin A, so it has anti-inflammatory properties and regenerates muscle tissue.
It is effective in improving brain health and memory. If you have a family history of dementia, Alzheimer's, or other degenerative brain disease, you should eat more salmon.
It prevents cholesterol from sticking to the walls of blood vessels.
The lists of benefits about Salmon for our Beauty.
Contains anti-inflammatory substances that are good for premature skin aging.
Alpha linoleic acid, an omega-3 fatty acid, has the effect of creating smooth and firm skin.
Promotes absorption of vitamin C and vitamin E, which is beneficial for skin, muscle and hair growth.
It also helps prevent skin cancer and skin problems such as rosacea and psoriasis.
Let's start make Fermented Marinade-Soy Salmon!
1 cup Soy Sauce
1 1/2 Filtered Water
1/2 cup Cooking Sake
1 Tablespoon Sugar
1/4 teaspoon Black Peppercorn
1/4 cup Katsuobushi
2 Red Pepper
3 Green Pepper
1 Green Onion
3 Garlic Cloves
Ginger (about 2 gloves of garlic size)
Pour 1 tablespoon of cooking sake over salmon.
Slice ginger, green pepper, red pepper, lemon, green onion, garlic cloves, and Onion.
Slice the salmon and layer them in the glass or porcelain container with little bit of sliced green pepper, red pepper, onion, garlic cloves, and lemon.
Pour soy sauce, filtered-water, cooking sake, sugar in a saucepan, and let it boil; Medium-High Heat.
Add sliced onion, green pepper, red pepper, green onion, garlic cloves, ginger, black Peppercorn, and boil; Medium-Low Heat for 15 minutes.
Turn-off the heat;
Add Katsuobushi and stir.
Straining out onion, green pepper, red pepper, green onion, garlic cloves, ginger, black Peppercorn, and Katsuobushi.
Let the Marinated-Soy Sauce Cool down.
After Marinated-Soy Sauce CoolEd down, Pour it over Sliced Salmon (#3).
Fermented for 7 hours in the refrigerator.
Enjoy your Fermented Marinated-Soy Salmon!
Please keep it in the refrigerator and finish within 2 days.