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
Tamari: Japanese wheat-free soy sauce
Tamari is a version of soy sauce that is made without wheat. It’s a dark sauce that is somewhat milder and mellow than soy sauce, and thicker. It is used mainly as a table condiment rather than as an ingredient in cooking. Tamari is usually aged for a minimum of 6 months. It is more…
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…