How to prepare sashimi soy sauce

Although many areas in our country do not have the habit of eating sashimi, with the improvement of people's living standards, the relatively expensive sashimi is gradually being accepted by everyone, which is what we call sashimi. Soy sauce and mustard are indispensable for eating sashimi. So how do you prepare the soy sauce for sashimi? Generally, choose a thicker soy sauce, especially some professional products, and add mustard according to your taste.

Sashimi refers to things like fish sashimi, fish sashimi, and sashimi. It refers to dishes that are fresh fish and shellfish cut into slices and eaten directly with seasonings.

Sashimi has its origins in many places around the world. Ancient Japan had a fishing, hunting and farming culture with a traditional habit of eating raw food. The "Biographies of the Eastern Barbarians - The Chronicles of Wakoku" records that the Japanese ate raw seafood, namely sashimi. Sashimi was a common fish dish in ancient China, but it gradually disappeared in ancient times, probably because it was made from freshwater fish. Generally, freshwater fish have more parasites than marine fish.

There are roughly the following condiments for sashimi: soy sauce, wasabi paste (light green, similar to mustard, called wasabi in Japanese), vinegar, minced ginger, grated radish, and wine (a kind of "frying wine"). When eating animal sashimi, the first two are almost necessary, while the latter ones may be added or reduced depending on the region, personal preferences, and the characteristics of the restaurant. Wine and vinegar were almost necessary in ancient times. In some places, katsuo is eaten with a soy sauce mixed with wasabi/mustard paste. When eating carp, crucian carp, and catfish (ayu), they are added with mustard paste, vinegar, Japanese miso (miso, the Chinese character for "miso"), and even chopped chili peppers.

Sashimi soy sauce is generally: Japanese soy sauce + mustard

If you don’t want to buy Japanese soy sauce, you can also make it yourself: add sugar to the extremely fresh soy sauce in a ratio of 10:1.5

Soy sauce is called Tosa soy sauce because it contains the delicious ingredients of kelp and bonito flakes. This soy sauce is generally used for dipping.

How to prepare Japanese Tosa soy sauce

Material:

Thick soy sauce----900ml

Tamari soy sauce----180ml

Thin soy sauce-----90ml

Mirin----90ml

Sake----90ml

Kelp----15cm

Bonito flakes 30g

practice:

Put the sake and mirin on fire first. Allow the alcohol to evaporate completely. Otherwise it will taste bitter.

Then add thick soy sauce, tamari soy sauce, light soy sauce, and kelp, bring to a boil and turn off the heat.

Finally, add bonito flakes, let cool, and filter with a filter cloth. You’re done.