The Traditional Answer: Nikiri Shoyu
At a high-end Japanese sushi restaurant, the chef (or itamae) will often brush a special sauce directly onto the fish, eliminating the need for patrons to dip their sushi at all. This special sauce is called nikiri shoyu (or just nikiri). It's a seasoned soy sauce blend made by simmering regular soy sauce with other ingredients like sake, mirin, and sometimes dashi stock. The simmering process reduces the alcohol and mellows the saltiness, while the other ingredients add a nuanced umami flavor. The goal is to create a sauce that elevates the delicate taste of the raw fish, rather than overwhelming it. While you can make nikiri at home, many sushi enthusiasts seek out pre-made versions or quality, low-sodium Japanese soy sauces that can be easily enhanced.
Other Quality Soy Sauce Options for Sushi
For those who prefer to dip their own sushi, or for a homemade experience, there are several excellent alternatives to plain, regular soy sauce. The key is to choose a sauce that is balanced and flavorful, not just salty.
Tamari
Traditionally, tamari is a Japanese soy sauce made exclusively from soybeans, or with very little wheat. This results in a thicker, darker sauce with a more pronounced umami character and less salty taste compared to standard Japanese soy sauce, which is brewed with both soybeans and wheat. Its smoother, less aggressive flavor profile makes it an excellent choice for sushi, especially for those looking for a gluten-free option. When using tamari, remember a little goes a long way to avoid masking the sushi's subtleties.
Dashi-Infused Soy Sauce
Another popular option is a soy sauce infused with dashi, a Japanese stock made from kombu (kelp) and bonito flakes. This blend, sometimes called tosa joyu, adds a smoky, savory depth to the sauce. The dashi's umami works in harmony with the natural flavor of the fish, rather than overpowering it, providing a more complex and balanced taste experience. You can find these pre-made or easily make your own by gently simmering dashi, soy sauce, and a touch of mirin.
Choosing the Best Soy Sauce for Your Sushi
With so many choices, selecting the right soy sauce depends on the type of sushi and personal preference. The delicate flavor of white fish like tai (sea bream) or flounder calls for a lighter, more nuanced sauce. In contrast, stronger-flavored fish like tuna or eel can stand up to a more robust soy sauce or a sweet soy glaze (tare).
- Consider the Fish: For delicate white fish, a milder, dashi-infused soy sauce or high-quality tamari is ideal. For richer, fattier fish, a standard Japanese soy sauce works well.
- Evaluate the Roll: Simple maki rolls can be dipped in a standard shoyu, while elaborately flavored rolls may be best enjoyed with a milder, less intrusive sauce to avoid flavor clashes.
- Embrace Nikiri: For the most authentic experience, try making your own nikiri shoyu at home. The process is simple and the result is a truly elevated dipping sauce.
Proper Sushi Etiquette for Dipping
Using the correct soy sauce is only half the battle; proper technique is also essential. To respect the sushi chef's creation and ensure the best flavor, remember these tips:
- Use a Light Hand: A slight dip is all that's needed. Drowning the sushi in soy sauce is a common faux pas.
- Fish-Side Down: If dipping nigiri (a slice of fish on top of rice), turn it upside down and dip only the fish into the sauce. This prevents the rice from soaking up too much soy sauce and falling apart.
- Mix Minimally (or Not at All): At a traditional restaurant, mixing wasabi into the soy sauce is frowned upon. The chef has already balanced the flavors perfectly, and the small amount of wasabi is intended to be enjoyed directly with the fish.
Comparison Table: Soy Sauce Types for Sushi
| Feature | Regular (Koikuchi) Shoyu | Tamari | Nikiri Shoyu | Dashi-Infused Shoyu | Sweet Soy Glaze (Tare) |
|---|---|---|---|---|---|
| Flavor Profile | Salty, classic umami | Richer, less salty, more distinct umami | Mellow, balanced, subtly sweet and umami | Complex, savory, smoky | Sweet, thick, savory, caramelized |
| Key Ingredients | Soybeans, wheat, salt | Primarily soybeans, salt | Soy sauce, mirin, sake, dashi | Soy sauce, dashi (kombu/bonito) | Soy sauce, mirin, sake, sugar |
| Consistency | Thin, watery | Thicker, darker | Standard liquid | Standard liquid | Syrupy |
| Use with Sushi | Common, but can overpower delicate fish | Ideal for high-quality sushi, gluten-free | Traditional choice for professional sushi chefs | Enhances umami of raw fish | Excellent for unagi (eel) and other cooked sushi |
| Availability | Widely available | Available in Asian markets and health food stores | Often made in-house by sushi chefs | Available bottled or easily made at home | Found bottled or made from scratch |
Conclusion
While a bottle of standard Japanese soy sauce will work for most casual sushi settings, understanding the variety of options can elevate your dining experience. High-end sushi restaurants often use nikiri shoyu, a simmered blend of soy sauce, sake, and mirin, to perfectly balance the delicate flavors of the fish. For those at home, options like gluten-free tamari, which offers a richer umami profile, or a dashi-infused shoyu provide excellent alternatives. The goal is to complement the natural flavors, not to overpower them. By selecting the right sauce and applying it correctly, you can achieve a more authentic and enjoyable sushi experience. With a little attention to detail, you can transform your meal from good to truly exceptional.
Visit Kikkoman for sushi and sashimi soy sauce information
Frequently Asked Questions
What is the most common soy sauce served at sushi restaurants?
The most traditional soy sauce is nikiri shoyu, a seasoned and simmered blend of soy sauce, sake, mirin, and sometimes dashi, which is often brushed directly onto the fish by the chef.
Is regular soy sauce bad for sushi?
No, regular soy sauce is not "bad," but its high salt content can easily overpower the delicate flavor of the fish. Using a specialized, milder sauce or simply dipping sparingly is often preferred.
Can I use low-sodium soy sauce for sushi?
Yes, low-sodium soy sauce is a good alternative as it is less likely to overwhelm the subtle flavors of the fish. Just ensure it is a high-quality, traditionally brewed Japanese soy sauce.
What is tamari soy sauce, and is it good for sushi?
Tamari is a Japanese soy sauce made with little to no wheat, resulting in a thicker, darker sauce with a deeper umami flavor and less saltiness. It is an excellent, often gluten-free, option for sushi.
What is the purpose of adding mirin and sake to soy sauce for sushi?
Adding mirin and sake creates nikiri shoyu. The alcohol is cooked off, and the simmering process mellows the strong, salty flavor of the soy sauce while adding complex umami notes, creating a more refined dipping sauce.
Should I mix wasabi into my soy sauce for sushi?
It is generally considered poor etiquette to mix wasabi into the soy sauce, as it can be seen as an insult to the chef's balanced preparation. The small amount of wasabi is meant to be eaten directly with the fish.
How should I properly dip nigiri sushi in soy sauce?
To dip nigiri correctly, hold the sushi and turn it fish-side down, dipping only the fish into the soy sauce. This prevents the rice from absorbing too much sauce and falling apart.
