Soy sauce goes with sushi like butter with bread. You don’t necessarily need it, but it definitely enhances the flavor and balances out the overall taste. The salty and umami-filled sauce contrasts the sweet sushi rice and richness of the fish, making it a traditional pairing dating back centuries. So needless to say, it’s a very important part of sushi.
Now, there’s nothing wrong with using regular store-bought soy sauce but if you’re looking to level up your sushi game then this is an extremely simple way to do so. It’s called nikiri shoyu, which is a reduced and sweetened soy sauce. And in this video, I’ll teach you my recipe which is literally just a few steps. It’s packed with umami and has much more depth to the flavor compared to your regular one. Trust me, take the extra step to make this, it’ll be worth it!


🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:25 What is Nikiri?
01:09 Ingredients
01:55 Making Nikiri

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🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, izakaya, Japanese beer food, Hawaiian food, onigiri, omusubi, spam musubi, fried chicken, karaage and more!

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🍣 CONTACT THE SUSHI MAN: Jun@TheSushiMan.com

🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER

Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.

Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.

He has traveled around the globe to try different styles of sushi, most importantly to Japan.

After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.

He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.

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