Sushi & Sashimi Soy Sauce

A soy sauce made specifically for raw fish. Ordinary table soy is brewed to season cooked food and is too sharp and too salty for sashimi — it flattens the fish instead of lifting it. This one is brewed rounder and softer, so the soy sits behind the fish rather than in front of it.

Made from non-GM soybeans and Hokkaido wheat, brewed and matured in wood for 18 months. The long maturation is what takes the edge off and leaves the gentle sweetness that suits delicate white fish.

Why Choose It?

• Brewed for raw fish: softer and rounder than ordinary soy sauce.
• Non-GM soybeans and Hokkaido wheat: quality ingredients, traditionally brewed.
• 18 months in wood: slow maturation for a mellow, less aggressive finish.
• Handy 150ml bottle: the right size to use fresh rather than keep half-finished for a year.

Matching It to the Fish:

• White fish (snapper, kingfish, blue cod): dilute with a little water, about two parts soy to one part water — delicate flesh is easily overwhelmed.
• Red fish (tuna, bonito): use it neat; the stronger flesh takes full strength.
• Shellfish and scallop: three drops of lemon juice into the dish lifts the sweetness.

Other Uses:

• Sushi rice: a spoon of this with a spoon of mirin, in place of ordinary soy.
• Japanese salad dressing: one part soy to three parts olive oil.

Storage:
Store away from direct sunlight and refrigerate after opening. Soy sauce darkens and loses aroma once open, so a small bottle used quickly beats a large one kept for months.

The bottle that stops good sashimi tasting of salt. Order now and have it delivered to your door.