Soy Sauce For Sushi (Sushi Making Secrets)
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Date: 2020-05-17
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Comments and reviews: 7
Aloysius
Having tried many japanese restaurants, both in Japan and around the world, I have come to a few conclusions. 1) Not all soy sauces are equal. 2) Kikkoman's sauce is terrible for sushi. It's way too harsh on its own, and fails to bring out the natural sweetness of the produce. 3) Restaurants with soys for both sashimi and sushi often taste identical, which makes you wonder why they bother. 4) Chinese soys actually suit sashimi a lot better 5) Restaurants need to put more effort into making a sauce that is actually flavourful.
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Having tried many japanese restaurants, both in Japan and around the world, I have come to a few conclusions. 1) Not all soy sauces are equal. 2) Kikkoman's sauce is terrible for sushi. It's way too harsh on its own, and fails to bring out the natural sweetness of the produce. 3) Restaurants with soys for both sashimi and sushi often taste identical, which makes you wonder why they bother. 4) Chinese soys actually suit sashimi a lot better 5) Restaurants need to put more effort into making a sauce that is actually flavourful.
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Adam
Wow, I love this. I never knew about the flavouring of different soy, even after spending some time in Japan in school. The flavour combo looks amazing and I think will bring an even more amazing umami flavour than basic soy. Finally, the good thing is that all of these ingredients are so readily available in most cities in Australia. Thank you.
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Wow, I love this. I never knew about the flavouring of different soy, even after spending some time in Japan in school. The flavour combo looks amazing and I think will bring an even more amazing umami flavour than basic soy. Finally, the good thing is that all of these ingredients are so readily available in most cities in Australia. Thank you.
reply
Apollo
I have recently made dashi stock from kombu and bonito flakes. It was marvelous. I then combined it with miso paste and it was a really great soup to have with noodles and wakame seaweed. Maybe you could show your version of dashi stock and what you do with it? I remember seeing it in the kewpie recipe.
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I have recently made dashi stock from kombu and bonito flakes. It was marvelous. I then combined it with miso paste and it was a really great soup to have with noodles and wakame seaweed. Maybe you could show your version of dashi stock and what you do with it? I remember seeing it in the kewpie recipe.
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Daniel
How would the recipe improve or not if i add some sake and dashi? sake is made out of rice and dashi is made out of bonito aswell so i was wondering if it would increase the fishy and rice flavour. Ty and very good video
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How would the recipe improve or not if i add some sake and dashi? sake is made out of rice and dashi is made out of bonito aswell so i was wondering if it would increase the fishy and rice flavour. Ty and very good video
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Daniel
Hi chef, i was wondering how would Ginger work in addition to your recipe, What are your thougts about it? And how would you add it like to infusion or like a paste, in general how?
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Hi chef, i was wondering how would Ginger work in addition to your recipe, What are your thougts about it? And how would you add it like to infusion or like a paste, in general how?
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Deslyfoods
Jade Bridge Light, Dark, Mushroom Soy Sauce Low Sodium Soy Sauce Sweet Soy Sauce Worcestershire Sauce NON MSG Soy Sauce Gluten Free Soy Sauce Zero Added Soy Sauce
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Jade Bridge Light, Dark, Mushroom Soy Sauce Low Sodium Soy Sauce Sweet Soy Sauce Worcestershire Sauce NON MSG Soy Sauce Gluten Free Soy Sauce Zero Added Soy Sauce
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tcdahn7
I like to use 3 parts regular soy sauce 1 part water a pinch of kosher salt and 1 part water from pickled ginger. It makes for a lighter flavor.
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I like to use 3 parts regular soy sauce 1 part water a pinch of kosher salt and 1 part water from pickled ginger. It makes for a lighter flavor.
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