A dark, thick Japanese soy sauce traditionally made with little or no wheat, the liquid that drains off fermenting miso. Richer, smoother and less sharply salty than ordinary soy sauce, it is deeply savoury and almost syrupy, with a rounded umami. It is favoured as a dipping sauce for sashimi and gives a glossy depth to glazes.
Where it comes from
A wheat-free or low-wheat Japanese soy sauce, historically the liquid from fermenting miso; associated with the Chubu region.
In the kitchen
Used as a rich dipping sauce for sashimi and to give depth to glazes and sauces.
Nutrition (per 100g)
~60kcalCal
~11.0gProtein
~0.0gFat
~6.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
