Nikiri Shōyu

Nikiri Shōyu is a special type of soy sauce used in Japanese cuisine. The term nikiri means “boiled” or “cooked”, which indicates that this soy sauce has undergone a special treatment. Boiling reduces the alcohol content in the soy sauce and makes the taste milder and sweeter. Nikiri shōyu is often used as a “finishing sauce” for sushi and sashimi to enhance the natural flavor of the fish without overpowering it. This soy sauce is often combined with ingredients such as mirin (sweet rice wine) and dashi (broth) to give it a more complex flavor. The etiquette requires that the sauce is applied to the fish before serving so that the diner can enjoy the perfect balance of flavors.