Sushi - Sushi Ingredients (Seasonings) - Soy Sauce

Soy Sauce (Shoyu)

Unpasteurized Soy Sauce
Unpasteurized Soy Sauce

Soy sauce is the major seasoning used for sushi. The sushi is said to be completed by the customer, which means that the customer finalizes the seasonings of the sushi. This is why some hard core sushi chefs get angry when the customer used the soy sauce incorrectly.

Soy sauce was originally introduced to Japan through China, but ingredients and procedures have changed through time. Japanese soy sauce ferments soy beans and flour. It is a bit lighter than other soy sauces and matches raw fish very well. The unpasteurized kijyoyu is known for its deep and complicated flavors. The quality of the soy sauce can alter the taste of the sushi as well as other ingredients. The sushi slang for soy sauce is murasaki, or purple. Soy sauce is brown, but his term was given since the soysauce can look like deep purple dye when they are in the cellars.