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Tsukuri Jyouyu - Soy Sauce for Sashimi

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“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.”
READY IN:
10mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  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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