Tsukuri Jyouyu - Soy Sauce for Sashimi

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READY IN: 10mins
Recipe by Mrs Goodall

In Japan they serve sushi with Tsukuri Jyouyu which is a blend of soy and mirin. The mirin "adds a special aroma to the soy sauce, enhancing the taste of the plain fish". From "Sushi Whimps". This recipe seems easy to halve.

Ingredients Nutrition


  1. Pour mirin into a saucepan and bring to a boil over high heat. Stir in the soy sauce and cool to room temperature.
  2. Pour into a bottle, add kombu, and close tightly. Store in a cool dark place for up to one year.

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