Frederic Melton
Parmesan cheese is often used in Western/Asian fusion dishes, such as garlic noodles, that also contain soy sauce. Some people recommend avoiding aged hard cheeses like parmesan with Asian dishes that have a salty flavour profile, while others suggest that parmesan's umami flavours pair well with such dishes.
| Characteristics | Values |
|---|---|
| Taste | Salty, nutty, savoury, umami |
| Compatibility | Parmesan cheese is generally compatible with Asian-fusion dishes that include soy sauce. However, it may be best to avoid aged hard cheeses like parmesan or romano with traditional Asian dishes that have salty profiles, opting instead for softer, milder cheeses. |
| Dish Ideas | Garlic noodles, pasta, shrimp stir fry |
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What You'll Learn
- Parmesan cheese and soy sauce are ingredients in Asian garlic noodles
- Parmesan is an aged hard cheese, which may not pair well with salty Asian flavours
- Saltiness is a flavour associated with soy sauce
- Parmesan contains umami flavours, which may complement Asian-fusion dishes
- Other cheeses that may pair well with Asian flavours include paneer, ricotta, and queso blanco
Parmesan cheese and soy sauce are ingredients in Asian garlic noodles
The sauce is made with garlic, butter, soy sauce, and parmesan cheese. The star ingredient is garlic, which is common to both Western and Asian cuisines. Other ingredients include oyster sauce, dark soy sauce, fish sauce, Worcestershire sauce, sesame oil, brown sugar, and white pepper. The noodles are cooked according to package instructions, and the sauce is prepared separately. Once the noodles are cooked, they are added to the sauce and tossed to coat.
The combination of soy sauce and parmesan cheese creates an intense umami flavour. Parmesan cheese contains umami flavours that pair well with Asian-fusion dishes. The saltiness of the soy sauce and the nuttiness of the parmesan cheese come together to create a savoury and delicious sauce.
While parmesan cheese and soy sauce can work well together in this context, it is important to consider the other ingredients in the dish. In general, when combining cuisines, it is essential to consider the salt content and saltiness of the ingredients. For example, if a dish is based on salty profiles, it may be better to use softer, fresher cheeses like queso blanco or ricotta instead of aged, hard cheeses like parmesan.
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Parmesan is an aged hard cheese, which may not pair well with salty Asian flavours
Parmesan is a hard, aged cheese with a strong flavour. It is often used to enhance the taste of pasta dishes, providing a salty, savoury, nutty burst of umami. However, when paired with salty Asian flavours, such as soy sauce, oyster sauce, and sesame oil, the cheese may not complement the dish as well.
While Parmesan can add depth and complexity to certain dishes, its strong flavour can also be overwhelming when paired with delicate or salty Asian flavours. In Asian cuisine, soy sauce is a key ingredient, known for its salty, savoury taste. When combined with the bold flavour of Parmesan, the dish may become too salty or flavourful.
The saltiness of Parmesan, combined with the saltiness of soy sauce, could result in a dish that is unpleasantly overpowering to the palate. It is important to consider the balance of flavours when creating a dish, and in this case, the combination of aged hard cheese and salty Asian flavours may not result in a harmonious pairing.
However, it is worth noting that there are exceptions and variations to this. Some people enjoy the combination of Parmesan and soy sauce, particularly in fusion dishes. For example, in the case of Asian garlic noodles, a popular dish that combines Western and Asian ingredients, Parmesan is used alongside soy sauce to create a unique, tasty, and salty burst of umami. The combination of oyster sauce, soy sauce, butter, and Parmesan creates an intense umami flavour that is nutty, salty, savoury, and delicious.
Ultimately, the decision to pair Parmesan with soy sauce depends on personal preference and the specific dish being created. While the strong flavour of Parmesan may not traditionally pair well with salty Asian flavours, it can add an interesting depth to fusion dishes when used in moderation.
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Saltiness is a flavour associated with soy sauce
Saltiness is a flavour that is associated with soy sauce. Soy sauce is a liquid condiment of Chinese origin, traditionally made from fermented soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae moulds. It is recognised for its saltiness and umami taste.
Soy sauce was originally created as a way to stretch salt, which was an expensive commodity. It is made using soybeans or soybean flakes, wheat or wheat flour, salt, water, and yeast and bacteria. The production processes vary in terms of fermentation times, temperatures, and ratios of ingredients, and are closely associated with the country of origin. For example, Chinese-style soy sauce uses a ratio of 80:20 or 70:30 of soybeans to wheat, whereas Japanese-style uses a 50:50 ratio. The presence of wheat influences the aroma and taste of the soy sauce.
Soy sauce has a salt content of 14-18%, and low-sodium soy sauces are available. It is often used as a salty seasoning for various foods, and bottles of soy sauce are common on restaurant tables in many countries. It can be added directly to food or used as a dip.
When combined with other salty ingredients, such as oyster sauce, it is best to avoid aged hard cheeses like parmesan and instead use soft, fresh cheeses like ricotta or paneer. However, parmesan does contain umami flavours that can pair well with Asian-fusion dishes. For example, parmesan cheese is used in Asian garlic noodles, a Western/Asian fusion dish that combines butter, brown sugar, oyster sauce, soy sauce, and sesame oil with parmesan cheese.
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Parmesan contains umami flavours, which may complement Asian-fusion dishes
Parmesan cheese is a hard cheese with a salty and umami flavour. Umami is one of the five basic tastes, along with sweet, bitter, sour, and salty. It is often described as savoury and meaty. Umami flavours are produced by the presence of glutamate, an amino acid that develops during the aging process. Parmigiano-Reggiano, or Parmesan cheese, is typically aged for at least 12 months, with some varieties being aged for up to 24 or even 36 months. The longer aging process results in a more intense umami flavour.
Asian cuisine is often associated with salty, savoury, and umami flavours, with ingredients such as soy sauce, oyster sauce, garlic, and mushrooms. When paired with Parmesan cheese, the umami flavours of the cheese can complement and enhance the flavours of Asian dishes. This is especially true for Asian-fusion dishes, which blend traditional Asian ingredients with Western influences.
One example of an Asian-fusion dish that incorporates Parmesan cheese is garlic noodles. This dish combines Western ingredients like butter, brown sugar, and Parmesan cheese with Asian ingredients like soy sauce, oyster sauce, and sesame oil. The result is a flavourful, umami-rich dish that blends the best of both cuisines. The savoury, nutty, and salty notes of Parmesan cheese complement the other ingredients and add depth of flavour to the dish.
In addition to garlic noodles, Parmesan cheese can be used to enhance the flavour of other Asian-fusion dishes. For example, a small amount of grated Parmesan cheese can be added to stir-fries, or it can be paired with lemon juice to create a unique flavour profile. Parmesan cheese can also be used in Asian-inspired pasta dishes, adding a savoury and umami note to the sauce. When experimenting with Parmesan cheese in Asian-fusion cuisine, it is important to consider the salt content of the dish, as both Parmesan and soy sauce are salty. Balancing the flavours and adjusting the amount of soy sauce or cheese added can ensure that the dish is not overly salty.
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Other cheeses that may pair well with Asian flavours include paneer, ricotta, and queso blanco
While Parmesan cheese is often used in Asian garlic noodles, creating an intense umami flavour, other cheeses can also pair well with Asian flavours. These include paneer, a fresh acid-set cheese common in South Asian cuisine, made from cow's or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Paneer is versatile and commonly used in Indian dishes.
Queso blanco, a Latin American cheese, is another option. This simple, fresh white cheese is made from milk curdled with an acid like lemon juice or vinegar. It is often eaten plain with bread or cold cuts but is also used in various dishes, such as grilled Colombian corncakes, Peruvian cheese sauce, and Costa Rican and Nicaraguan rice and bean dishes.
Ricotta, a smooth Italian cheese, is another cheese that can be used in Asian-inspired dishes. It can be fresh or aged and is commonly used in Italian desserts and pasta dishes. An example of an Asian-inspired ricotta dish is an aromatic ricotta cannelloni with shiso leaf, a staple of Japanese cuisine.
These cheeses can provide a creamy texture and a range of flavours that complement Asian ingredients and flavours, offering versatility and unique flavour profiles to various dishes.
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Frequently asked questions
Parmesan cheese contains umami flavours that pair well with soy sauce in Asian-fusion dishes. For example, Asian garlic noodles combine garlic, butter, soy sauce, and parmesan cheese for a tasty, salty burst of umami.
Oyster sauce, butter, and sesame oil are often used in Asian garlic noodles to create an intense umami flavour. Other ingredients such as scallions, chilli flakes, and protein (shrimp, tofu, chicken, or egg) can also be added.
Some people recommend using softer, milder cheeses such as queso blanco, ricotta, or paneer with soy sauce-based dishes. However, others suggest that harder cheeses like parmesan can work well in fusion dishes.
