【Bonito, Kelp, Small Dried Sardines, Shiitake Mushrooms】
Soup stock is made from boiling bones, meat, seafood, or vegetables and serves as the basis for broths, soups, and many other dishes. Using a refractometer, you can measure the total dissolved solids in the stock and adjust the flavoring/seasoning accordingly. You can also use a salt meter to monitor the salt concentration.
Maintaining the perfect balance of salt in a soup stock plays an important role in preserving an appetizing flavor. If we understand the concept of this “golden ratio,” we will always be able to preserve the taste of delicious soup stock. For those that do not yet have confidence in their palette, a refractometer and a salt meter will surely help in developing a recipe that produces consistent and delicious soup stock.
We recommend thePAL-1refractometer, and thePAL-SALTfor measuring soup stock.
For solid samples such as dashimaki tamago (a rolled Japanese style omelet), or dishes made with a soup stock base, we recommend the PAL-SALT PROBE.
Miso soup is a dish on its own, but many other soups are used as a “dipping broth” for other foods, like pasta or meat. If you compare these two types of soup, miso is more reliant on subtle differences in taste and flavor based on the salt concentration. Not only is flavor affected, but even a small change in salt concentration can have a large effect on daily salt intake.
We recommend the PAL-SALTfor measuring the salt content of miso soup and other soups.
Our refractometers and salt meters are already being used at many famous ramen shops.
●Taishoken Ramen Shop’s owner in Toshima, Tokyo had this to say about our product: “ATAGO’s Ramen Soup refractometer is easy to use and immensely useful. I can easily measure the standard for flavor, and in order for me to be able to continue to maintain and create the same original flavor that was first created in the past, it’s absolutely indispensable.”
●Checking the concentration when boiling dashi (soup stock) and soup stock bones
We recommend the PAL-96SandPAL-SALTRamen Soup refractometer and Kansui (a solution of water and lye used for making Chinese noodles) Baume refractometer for Ramen Soup.
※There is a specific method for measuring Ramen soup. Please contact us for more details.
Convenient at such times
Checking the concentration when boiling dashi (soup stock) and soup stock bones.
Start of the boiling Process
Check halfway Through the process
Remove the soup Stock bones