Konsiderohet si nj\u00eb nga er\u00ebzat m\u00eb t\u00eb vjetra dhe m\u00eb t\u00eb gjithanshme n\u00eb bot\u00eb – \u00ebsht\u00eb p\u00ebrdorur n\u00eb Kin\u00eb 2,500 vjet m\u00eb par\u00eb, dhe me kalimin e koh\u00ebs\u00a0arriti ne Japoni,\u00a0ku u rafinua dhe u p\u00ebrsos deri n\u00eb p\u00ebrsosm\u00ebri. \u00a0<\/p>\n\n\n\n
\u00c7far\u00eb \u00ebsht\u00eb salca e soj\u00ebs?<\/h2>\n\n\n\n
Salca e v\u00ebrtet\u00eb e soj\u00ebs ka nj\u00eb shije t\u00eb pasur umami dhe nj\u00eb arom\u00eb shum\u00ebshtresore. Ajo p\u00ebrgatitet duke fermentuar natyrsh\u00ebm soje t\u00eb zbutura t\u00eb gatuara dhe grur\u00eb t\u00eb bluar t\u00eb pjekur me shtimin e mykut fisnik Aspergillus oryzae<\/em> , ujit dhe krip\u00ebs.<\/p>\n\n\n\n Salca e soj\u00ebs sh\u00ebrbehet me sushi.(Foto: Shutterstock)<\/p>\n\n\n\n Ekzistojn\u00eb versione m\u00eb t\u00eb err\u00ebta dhe m\u00eb t\u00eb \u00e7el\u00ebta t\u00eb salc\u00ebs s\u00eb soj\u00ebs. Salca e soj\u00ebs mund t\u00eb jet\u00eb shum\u00eb e kripur – nj\u00eb lug\u00eb gjelle mund t\u00eb p\u00ebrmbaj\u00eb vet\u00ebm tre gram\u00eb krip\u00eb. N\u00ebse nuk jeni t\u00eb sigurt se \u00e7far\u00eb keni n\u00eb sht\u00ebpi, \u00ebsht\u00eb m\u00eb mir\u00eb t\u00eb jeni t\u00eb kujdessh\u00ebm dhe t\u00eb shtoni pak nga pak sesa ta teproni,\u00a0due e kripur shume pjaten \u00a0dhe duke e b\u00ebr\u00eb t\u00eb pangr\u00ebnshme. https:\/\/1fa493f4d565c53a97d06daacc5714dc.safeframe.googlesyndication.com\/safeframe\/1-0-45\/html\/container.html\u00cbsht\u00eb nj\u00eb pjes\u00eb integrale e patateve t\u00eb skuqura aziatike.(Foto: Shutterstock)<\/p>\n\n\n\n P\u00ebr shkak t\u00eb p\u00ebrmbajtjes s\u00eb lart\u00eb t\u00eb krip\u00ebs dhe procesit t\u00eb fermentimit, salca e soj\u00ebs \u00ebsht\u00eb nj\u00eb er\u00ebz me afat t\u00eb gjat\u00eb ruajtjeje. Megjithat\u00eb, duhet t\u00eb ruhet si\u00e7 duhet p\u00ebr t\u00eb ruajtur shijen dhe cil\u00ebsin\u00eb e saj. Konsiderohet si nj\u00eb nga er\u00ebzat m\u00eb t\u00eb vjetra dhe m\u00eb t\u00eb gjithanshme n\u00eb bot\u00eb – \u00ebsht\u00eb p\u00ebrdorur n\u00eb Kin\u00eb 2,500 vjet m\u00eb par\u00eb, dhe me kalimin e koh\u00ebs arriti n\u00eb Japoni, ku u rafinua dhe u rafinua deri n\u00eb p\u00ebrsosm\u00ebri.Rreth 20 vjet m\u00eb par\u00eb, salca e soj\u00ebs ishte nj\u00eb artikull ekzotik n\u00eb familjet kroate, por […]<\/p>\n","protected":false},"author":4,"featured_media":15678,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":{"0":"post-15677","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-receta"},"yoast_head":"\n![\"Salca](\"https:\/\/image.dnevnik.hr\/media\/images\/1024xX\/May2025\/63085393-umak-od-soje.jpg\")
<\/figure>\n\n\n\n
Salca\u00a0e err\u00ebt<\/em>\u00a0e soj\u00ebs , e cila \u00ebsht\u00eb pothuajse e zez\u00eb, fermentohet p\u00ebr nj\u00eb periudh\u00eb m\u00eb t\u00eb gjat\u00eb, k\u00ebshtu q\u00eb \u00ebsht\u00eb m\u00eb e trash\u00eb, ka nj\u00eb shije m\u00eb t\u00eb \u00ebmb\u00ebl me nuanca karameli ose melase, dhe nj\u00eb p\u00ebrmbajtje m\u00eb t\u00eb ul\u00ebt kripe. P\u00ebrdoret p\u00ebr marinada dhe salca, kur d\u00ebshironi t\u00eb ngjyrosni nj\u00eb pjat\u00eb dhe t’i jepni asaj thell\u00ebsi shtes\u00eb shijeje.
Gjithashtu mund t\u00eb zgjidhni salc\u00eb soje m\u00eb t\u00eb \u00e7el\u00ebt (\u00a0salc\u00eb soje e leht\u00eb<\/em>\u00a0), me ngjyr\u00eb kafe t\u00eb kuq\u00ebrremt\u00eb, me nj\u00eb fermentim m\u00eb t\u00eb shkurt\u00ebr, tekstur\u00eb m\u00eb t\u00eb holl\u00eb dhe shije m\u00eb t\u00eb kripur, dhe e cila p\u00ebrdoret m\u00eb shpesh n\u00eb kuzhin\u00ebn aziatike n\u00eb vend t\u00eb krip\u00ebs – n\u00eb\u00a0patate t\u00eb skuqura<\/em>\u00a0, supa, si l\u00ebng p\u00ebr zhytje dhe t\u00eb ngjashme.
N\u00eb tregun bot\u00ebror, mund t\u00eb gjeni edhe salca soje me p\u00ebrmbajtje t\u00eb reduktuar kripe, si dhe produkte pa gluten,\u00a0<\/strong>\u00a0n\u00eb prodhimin e t\u00eb cilave nuk p\u00ebrdoret grur\u00eb. N\u00ebse nuk ju lejohet t\u00eb hani gluten, mund t’i er\u00ebzoni pjatat aziatike\u00a0\u00a0me tamari<\/strong>\u00a0.<\/p>\n\n\n\n![\"Salca](\"https:\/\/image.dnevnik.hr\/media\/images\/1024xX\/May2025\/63085392-umak-od-soje.jpg\")
Salca e soj\u00ebs vihet n\u00eb marinad\u00eb(Foto: Shutterstock)<\/p>\n\n\n\nSi t\u00eb p\u00ebrdorni salc\u00eb soje? <\/h2>\n\n\n\n
Mund ta shtoni n\u00eb marinada p\u00ebr mish, peshk, tofu dhe perime. Mund ta p\u00ebrdorni si er\u00ebz n\u00eb salca, supa, gjell\u00eb dhe gulash. \u00cbsht\u00eb m\u00eb mir\u00eb ta shtoni drejt fundit t\u00eb nj\u00eb pjate sesa ta gatuani p\u00ebr or\u00eb t\u00eb t\u00ebra – salca e soj\u00ebs mund t\u00eb b\u00ebhet e hidhur pas gatimit p\u00ebr nj\u00eb koh\u00eb t\u00eb gjat\u00eb.
\u00cbsht\u00eb m\u00eb mir\u00eb ta kombinoni me ushqime t\u00eb tharta dhe t\u00eb \u00ebmbla p\u00ebr t\u00eb arritur nj\u00eb ekuilib\u00ebr shijesh – m\u00eb shpesh kombinohet me uthull orizi dhe l\u00ebng limoni, sheqer ose mjalt\u00eb.\u00a0<\/p>\n\n\n\n![\"\u00cbsht\u00eb](\"https:\/\/image.dnevnik.hr\/media\/images\/1024xX\/May2025\/63085391-umak-od-soje.jpg\")
<\/figure>\n\n\n\nSi ruhet salca e soj\u00ebs? <\/h2>\n\n\n\n
Mund ta mbani nj\u00eb shishe t\u00eb pahapur n\u00eb nj\u00eb raft n\u00eb qilarin tuaj. Pasi t\u00eb hapni nj\u00eb shishe me salc\u00eb soje, \u00ebsht\u00eb mir\u00eb ta vendosni n\u00eb frigorifer, ve\u00e7an\u00ebrisht n\u00ebse nuk e p\u00ebrdorni shpesh dhe do t\u00eb duhet shum\u00eb koh\u00eb p\u00ebr ta p\u00ebrdorur.
I ftohti ngadal\u00ebson oksidimin dhe prishjen, duke ruajtur arom\u00ebn dhe shijen e produktit.
Salca e soj\u00ebs ka nj\u00eb afat ruajtjeje deri n\u00eb dy vjet pas hapjes – sigurisht, kontrolloni informacionin n\u00eb etiket\u00ebn e produktit p\u00ebr t’u siguruar q\u00eb po b\u00ebni gjith\u00e7ka sipas rregullave.<\/p>\n","protected":false},"excerpt":{"rendered":"