My favorite food is white fish sushi.

Sprinkle it on instead of salt or lemon

"I didn't like soy sauce, but this was the dish that captivated me. It doesn't taste too much like soy sauce, and it brings out the delicate flavor."

Ingredients: soybeans (produced in Hyogo Prefecture), wheat (produced in Hyogo Prefecture), salt, rice (produced in Hyogo Prefecture)

Shokunin Shoyu No. 5016

Sushi tastes even better if you use different soy sauces depending on the fish.
A dab of soy sauce on white sushi...with just one bite, the sweetness and aroma of the ingredients spreads softly. This soy sauce was created with the aim of creating a light and refreshing sushi dish.
This 150-year-old light soy sauce maker has used plenty of rice koji to evolve the characteristic light soy sauce saltiness into a gentle, mellow flavor. Just like brewing amazake with light soy sauce, the generous use of rice koji mellows out the soy sauce's sharpness, resulting in a mellow, deep flavor.

By adding rice koji to naturally brewed light soy sauce, the saltiness is mellowed. The aroma is gentle and subtle, and does not interfere with the sweetness or aroma of the ingredients. When paired with sea bream, flounder, scallops, or sweet shrimp, the soy sauce's subtle aroma does not interfere with the delicate flavor of the fish, but rather enhances it.
When eating white fish sashimi, pale purple is an absolute must. It's subtle, but complements the flavor perfectly. This is the kind of soy sauce you'll find.