Japanese Sauces

Amazu Sauce is a Japanese sweet and sour sauce. It’s made from plain, unseasoned rice vinegar, water and sugar that are brought to a low boil while stirring to dissolve sugar, then removed from the heat and allowed to cool. Variations include squeezing the juice from a lemon or two into it, or letting hanakatsuo…

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Chiri-zu Sauce is a Japanese dipping sauce used for fried seafood, for sashimi, and for white fish. It is mildly spicy because it has Shichimi Togarashi in it. Cooking Tips 4 tablespoons lemon juice 4 tablespoons soy sauce or tamari 4 tablespoons grated daikon 2 tablespoons sake 1/4 teaspoon Shichimi Togarashi 1 thinly sliced green…

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Nikiri Sauce is a thin, sweet glaze that is brushed on fish just before serving in Japanese cooking. It negates the need for a small dish of soy sauce to be provided to the diner, as the chef has already seasoned the fish for you. It is used on delicate types of fish, where regular…

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Ponzu Sauce is a simple Japanese sauce made from mirin, Bonito Tuna Flakes (aka “katsuobushi”), kombu (aka “konbu”, aka “seaweed”) and vinegar. The ingredients are simmered briefly, then strained, then yuzu juice is added. If you have time to make it the day ahead, then you can just mix everything, skip the simmering, and let…

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Rice Wine is a golden-coloured version of rice wine (sake) for cooking. It is called “Mirin” in Japanese. It adds a sheen to foods. It is made from short-grain rice and glutinous rice, sweetened, and sold in bottles. The traditional method of making it would take up to a year, and involved two fermentations, then…

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Sambi-Zu Sauce is a Japanese sauce made from rice vinegar, soy sauce and dashi (Japanese soup stock.) Sometimes, mirin and fresh finely-chopped ginger root are added as well. The sauce is boiled briefly, then let cool.

Sanbai-Zu Sauce is a variation on Japanese Amazu Sauce. To 1 cup (8 oz / 250 ml) of Amazu Sauce, you add 4 tablespoons of prepared dashi, and 1 tablespoon of soy sauce. It is used as a dipping sauce for crab or mackerel.

Sushi-zu is a very delicate tasting dressing used to flavour rice to be used for sushi. It is a mixture of rice wine vinegar, sugar, and salt. The sugar gives the rice a sheen. Some recipes will add a very small piece of kombu kelp for additional flavouring. Generally, you use about 1 tablespoon of…

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Teriyaki Sauce is a sweet, salty Japanese sauce made from mirin, sake, soy sauce and white sugar. It sweetness comes from the mirin; its saltiness from the soy sauce. It is very similar to yakitori sauce. It can be used as a condiment for dipping at the table, or for marinating, or as a basting…

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Yakitori Sauce is a Japanese sauce for barbequing. Items are brushed with it before grilling, then brushed with it a few times more while cooking. The sauce is also served at the table as a dipping sauce. There are many different versions: some will add fish stock, others chicken stock. Yakitori Sauce can be bought…

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