In the interior of which biome would you find the aroma of mold and decomposition, has high humidity and much plant litter on the forest floor.
Takumi White Soy Sauce is a rare ingredient with a long tradition in Japan. Light amber in color and clearer and thinner than dark soy sauce, it infuses flavor without darkening the color of foods. Ideal accompaniment to shashimi and sushi. a subtle addition to seafood delicacies, clear soups, tofu, and organic vegetables.
Tako Sunomono (Octopus Salad) is yet another variation of Sunomono, sliced vegetables soaked in sweet vinegar sauce. While the Sunomono can be as simple as a small dish of cucumber with some sesame seeds, we often mix in seafood such as Tako (octopus) or crab.Tako Sunomono, or Tako-su for short, can also be seen as an appetizer at many Japanese restaurants. Slice cucumbers thinly and place them in a bowl. 2  Stir in salt, and let it sit for 5 minutes. 3  Squeeze water out from cucumbers. 4  Slice boiled or sashimi grade octopus thinly. 5  In a bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.