Nikiri soy sauce is a seasoning made by heating soy sauce, mirin, and sake to evaporate the alcohol content, creating a mellow flavor. Applying it to sushi or sashimi toppings enhances the natural taste of the ingredients.

How to Make Nikiri Soy Sauce for Sushi and Important Notes: vinegar seasoning image
Compare vinegar not only by aroma, but also by how the rice behaves after seasoning under the same conditions.
## Personal Experience Making Nikiri Soy Sauce

When I actually made and used nikiri soy sauce, the flavor was completely different from using regular soy sauce straight. Especially when you start with a high-quality soy sauce as the base, the depth of flavor after making nikiri soy sauce changes significantly.

Not only the ratio of ingredients but also the choice of which soy sauce to use initially is a crucial factor that determines the taste. Comparing the intensity and sweetness to suit your preferred sushi toppings makes the difference easier to notice.

How to Make Nikiri Soy Sauce for Sushi and Important Notes: sushi rice image
Track how the rice separates and holds together alongside the cooking conditions.
## Conclusion Nikiri soy sauce is made by heating soy sauce, mirin, and sake to remove alcohol and mellow the flavor. It is applied to sushi or sashimi to enhance the taste of the ingredients.

Procedure

  1. Prepare Ingredients

    • Dark soy sauce: 100ml
    • Mirin: 10–20ml
    • Sake: 10ml
    • Water: 10ml
    • Kombu (kelp): about 5×5cm piece

  2. Prepare Kombu

    • Lightly wipe the surface of the kombu to remove any dirt.
    • Place it in a container, pour in the sake, cover with plastic wrap, and refrigerate overnight.

  3. Make Nikiri Soy Sauce

    • Put mirin and sake into a saucepan and heat over high heat to evaporate the alcohol.
    • Add dark soy sauce and water, then bring to a simmer over medium heat for about 1 minute.
    • Skim off any scum that appears.
    • Turn off the heat and let it cool.

  4. Storage

    • Pour into a sterilized storage jar and keep refrigerated.
    • Use within 3 to 4 weeks as a guideline.

Important Points

  • Heating caution: Because foaming is common during heating, use a deep pot and be careful of splashing.
  • Flavor adjustment: Adjust the amount of mirin and kombu according to taste preference.
  • Storage method: Sterilize storage jars by boiling and keep refrigerated.

Pre-Use Checklist

  • Hygiene management: Confirm the sanitary condition of cooking tools and storage jars.
  • Storage duration: Follow recommended storage time and use the product promptly.

Summary

Nikiri soy sauce is made by heating soy sauce, mirin, and sake to remove alcohol and mellow the flavor. Applying it to sushi or sashimi toppings brings out the natural taste of the ingredients. It is easy to make at home, so definitely give it a try.

  • Sushi basics: How to make sushi rice and form nigiri
  • Sashimi cutting techniques and presentation tips
  • How to select and store sushi toppings

Next Topics to Check

  • How to adjust the taste of nikiri soy sauce
  • Other recipes using nikiri soy sauce
  • Storage duration and methods for nikiri soy sauce