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 Women’s 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
