What “Sauce” usually Refers To in Japan
In the previous post, I wrote that Shoyu (soy sauce) is not called “Sauce” in Japan. Then, when Japanese people say “ソース取ってもらえますか?” or “Could you pass me the sauce?”, what does the sauce usually...
Tagged: Shoyu
Koikuchi Shoyu vs Usukuchi Shoyu: Japanese Soy Sauce
Respectively known as “dark soy sauce” and “light soy sauce” in English speaking countries, “Koikuchi Shoyu (濃口醤油)” and “Usukuchi Shoyu (薄口醤油)” are the most common and basic types of soy sauce which can be...
Sauce Senbei vs Shoyu (Soy Sauce) Senbei crackers
“Senbei (煎餅, せんべい)” is a traditional Japanese cracker made of non-glutinous rice called “Uruchi Mai (うるち米)” that has been steamed, pounded, stretched and molded, dried, and baked. Traditional Senbei rice crackers are typically seasoned...
Nikiri: How to Make Sushi Shoyu (Soy Sauce)
“Nikiri (煮切り, にきり)” is mirin or sake or the mixture of the two that has been boiled down to evaporate its alcohol content (or the cooking method of the liquid seasoning), which is commonly...
Isobe Yaki Butter Shoyu Mochi Rice Cake
In Japan, winter is the season of “Mochi (餅)“, and in fact, I have often eaten the plain rice cake since around the beginning of December. Although Mochi is typically served in soup (e.g....
Butter Shoyu Gohan: Simple but Addicting Rice Bowl Dish
When I went out shopping yesterday, I stopped by a supermarket and found an interesting product for this blog article in the Furikake section. The name of the Furikake rice seasoning I came across...
Taberu Shoyu: Soy Sauce meant for Eating
Rice is an essential part of Japanese cuisine, and in fact, in Japan, various seasonings and condiments for rice can be seen in supermarkets. Among others, “Furikake (ふりかけ)” is the most beloved rice condiment...
What is Sashimi Shoyu?: Japanese Soy Sauce
As you know, together with “Miso (味噌)”, one of the most common seasonings for Japanese cuisine is “Shoyu (醤油)” which is referred to as soy sauce in English-speaking countries. When it comes to soy...
