Aoya Higuchi is utterly enthralled by inquiries concerning how to prepare a good taste of mouthwatering meals and to put it in a tin, and the reasons behind the necessity of certain steps in recipes. He examines the preparation techniques and recipes for a variety of cuisines and then describes his results in articles that he posts on the internet, in publications, and in books. After making his debut as a writer, Higuchi was called by the cooking school from which he had graduated and asked to write cooking articles for a website linked with the school. This was the turning point in his career. The subjects covered were how to properly prepare a steak so that it is appropriately browned on the exterior while maintaining its juices on the inside and what temperature water should be used for the best poached eggs. However, the piece he wrote about tomato sauce is what brought him to prominence. Higuchi had discovered that a lot of individuals were unhappy with the own homemade tomato sauces, which had a propensity to turn out overly sour and were not as rich as the tomato sauces served in restaurants. After that, he began to investigate the phenomenon by asking himself why it occurs and using an empirical method to find an explanation. Higuchi did a comparison between the recipes that were uploaded online by professional cooks and those that were put online by home cooks. When compared to the recipes used in professional kitchens, he found that home cooking recipes typically called for an excessive amount of onion and insufficient amounts of oil. To achieve his goal of developing a sauce that is not only flavorful but also simple to prepare at home, he experimented with a variety of sauces over and over again, paying particular attention to the harmony that should exist between the acidity of the tomato, the sweetness of the onion, and the amount of oil. As a result, he was able to create a sauce that is both flavorful and versatile. He introduced a recipe in a piece of writing that he had written "with more oil and less onion." 
"The oil mitigates the sharpness of the acidic flavor and contributes to the dish's overall depth and richness. The same may be said with dressings," explained Higuchi. "Once you have a firm grasp on this essential concept of Western cuisine, you will see significant improvement in your ability to prepare dishes in the Western style." After the article was published, he was informed by a great number of people that they had read it and attempted the recipe. Higuchi's career as a chef flourished as a result, and it all started with an offer of employment from someone who had read the article. When he thought back on it, he commented, "It is almost as if I became a chef as a result of using this recipe." As soon as you have the hang of producing a basic tomato sauce, you will have the ability to improvise by including ingredients such as bacon or asari clams. He was born in Tokyo in 1981, and Naoya Higuchi is a writer as well as a chef. He received his diploma from the Hattori Nutrition College. He made his first published work, "Sayonara Amerika," in 2005, and currently contributes to the online publishing platform note, where he writes about food and cuisine. Main Ingredients (Serves two 1 can of tomatoes (400 grams), 1/8 of an onion (20 grams), 1 clove of garlic, 3 tablespoons of olive oil, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, 160 grams of spaghetti, and 5 leaves of shiso
- Chop the garlic and the onion very finely. Shiso should be sliced into very thin strips
- Place the onion, garlic, and olive oil in the saucepan, and then turn the heat to medium. While cooking, shake the pot. When the veggies have achieved a light golden brown color, stir in the oregano and canned tomatoes before bringing the mixture to a boil. Reduce the heat to low and cook at a simmer for 15 minutes. Prepare the spaghetti by placing it in a pot of boiling water that has been salted to 1%.
Tomato sauce taste
When producing tomato sauce, it's not uncommon for the final product to have different flavors, that's either unpleasantly bitter or metallic. This is especially true of canned tomatoes, which can come in a variety of sweet flavors depending on the brand. A bitter tomato sauce can be remedied by following the steps outlined in this article, which detail a few of the strategies that I employ. You can cure a tomato sauce that tastes bitter by simmering it for a longer period of time, which will cause it to become sweeter, or by adding baking soda, which will neutralize the excessive acidity. Sugar, butter, or cream are all good options for covering up the bitter flavor. Take into consideration the variety of tomato you use in your sauce as well as its level of maturity, as both of these factors will affect the level of bitterness. Because tomatoes are so inherently acidic, tomato sauce can sometimes have a bitter taste. Because the sweetness of the fruit is determined not only by the tomatoes' quality but also by how ripe they are, it is important to purchase the best possible tomatoes you can afford. It's possible that an excessive amount of tomato paste was used; if that's the case, I've got an entire page dedicated to finding the right proportions for tomato paste. The good news is that I have some instructions for you to follow that will help you turn the situation around. Continue reading to find out how to repair bitter tomato sauce, and then follow these procedures to achieve your desired level of sauciness. 
In addition to that, I've included some of my favorite recipes for tomato sauce. When making tomato sauce, it is common for the sauce to become bitter due to the high acid levels in the tomatoes, using canned tomatoes of poor quality, or using tomatoes that aren't ripe enough. The First Choice: Make Sure You Have Enough Salt The first and most straightforward possibility is to try seasoning the food with salt. When used in moderation, salt can mitigate harshness while simultaneously enhancing sweetness. When used in greater doses, it accentuates savory flavors and develops a "salty" taste that is unpleasant. That is something that we want to steer clear of, so please exercise caution. If the flavor of the sauce is lacking, try seasoning it with a little bit of salt and see if that helps. It is possible that it will be helpful, but if it is not, you should stop adding salt. Especially so if you plan to proceed to the next stage, which is to reduce the sauce, as doing so will cause it to become saltier. Option Two: Reduce the amount of liquid in your sauce further. It is common knowledge that heating your tomato sauce will cause it to become more concentrated and sweet. It's possible that this is because the sauce has become more concentrated, or that the cooking procedure has simply brought out more of the tomato's naturally sweet qualities. 
Some tomatoes have a naturally sweet flavor, while others require additional reduction to bring out their natural sweetness. If you have the time, a more extensive response is always preferable. A good sauce requires at least 45 minutes of cooking time, while the very best ones require several hours. Therefore, give your sauce an additional half an hour or so of simmering time and check to see whether it has become better. It's fine to cook it at a low simmer, but you don't want to make it too vigorous because it could cause it to burn or overcook.