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Home » Condiments » Sauces » Japanese Sauces » Nitsume Sauce

Nitsume Sauce

Nitsume is a Japanese sauce used with eel, octopus and shrimp.

There used to be many variations of it. One older way of making it was simmering eels in a pot of water for several months until all that was left was a thick glaze.

Now, the process for making it has become pretty much standardized. It is made from eel broth, mirin, soy sauce and sugar, reduced by about one-third through slow simmering.

Language Notes

In Japanase, “Nitsume” means “boiling down.”

Other names

French: Sauce nitsume
Japanese: Nitsume, Tsume

This page first published: Jun 19, 2005 · Updated: May 8, 2018.

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Tagged With: Fish Sauces, Japanese, Japanese Sauces

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