Mentsuyu is a Japanese sauce, made of dark soy sauce, white cooking sugar (“san-on-to”)and mirin (this base is called “Hon Gaeshi”), to which dashi (typically ichban dashi, aka Primary Dashi) is added. It can be used warmed, as a base for soup, or chilled, as a cold dipping sauce for cold noodles such as udon,…
Soy Sauce
Soy Sauce
Soy sauce is a dark, pungent thin sauce used as both a cooking and table condiment in Asian cuisine. To make soy sauce, defatted, steamed soybeans are ground together with roasted crushed wheat. This is allowed to ferment, then salted and aged for up to a year. Sometimes, to speed up production and make a…
Tosa Soy Sauce: Tuna and seaweed flavoured soy sauce
Tosa Soy Sauce is Japanese soy sauce with shaved bonito and kelp added to it. It has a stronger, fuller flavour than regular soy sauce. Cooking Tips To make: ½ cup (4 oz / 125 ml) regular soy sauce 2 tablespoons mirin 4 tablespoons shaved bonito Mix soy sauce and mirin in a saucepan, heat…
Ume Shoyu
Ume Shoyu is a condiment sauce made from 1 pickled plum (Umeboshi), 2 tablespoon soy sauce and a dash of sake.
Usukuchi Soy Sauce: Japanese wheat and bean soy sauce
Usukuchi Soy Sauce (“Usukuchi shoyu”) is a Japanese soy sauce. It is lighter in colour than other soy sauce, but not lighter in taste — it’s actually saltier than regular soy sauce (which is referred to as “koikuchi shoyu.”) It is made from equal amounts of soybeans and wheat. The wheat isn’t roasted as deeply…