Enjoy white fish sashimi 5 pieces

Everyone has different preferences when it comes to sashimi. Surprisingly, there are many people who only eat white fish sashimi. It's light, has no distinctive flavor, and has a subtle fishy aroma. That's what makes it so appealing. This set is for those who want to enjoy white fish sashimi even more. It includes five selected bottles, centered around a refreshing light soy sauce and a refreshing sweet soy sauce that isn't too strong.

Changing the soy sauce can completely change the impression of sashimi. I hope that by enjoying this change in flavor, you will come to love white fish sashimi even more.

Shokunin Shoyu No.

A gentle soy sauce that gently embraces you

This soy sauce, which pairs well with white fish sashimi, is also a flavor that can be enjoyed by those who like sweet shrimp and scallop sashimi. To bring out the delicate flavors of sweet shrimp's sticky sweetness and scallop's soft, refined umami, a mild soy sauce that isn't too salty or fragrant is perfect.

We've selected a sweet soy sauce that isn't too strong, as well as a mild, light soy sauce, so that the flavor doesn't overpower the umami of the ingredients, but rather complements them gently. This set is recommended not only for those who like white meat, but also for those who like shellfish and crustacean sashimi.

Pale purple/Suehiro Soy Sauce (Hyogo Prefecture)

I was shocked by sweet shrimp. "Sweet shrimp are really sweet...!" It was "Awamurasaki" that made me realize this. It's the kind of product that makes me feel like I can't eat white meat sashimi without it.

The first one is "Asanagi," the most popular soy sauce from Shokunin Shoyu. As its name suggests, Usukuchi soy sauce is characterized by its light color, but it is actually a little higher in salt than Koikuchi soy sauce. This is why the word "Usukuchi" (light purple) is not used. The ingredients are the same as Koikuchi soy sauce, using soybeans and wheat in a 1:1 ratio. While it has a distinct soy sauce flavor, its color and flavor are light due to the short aging period.

Among all light soy sauces, "Awanmurasaki" is a little special. It is made by adding rice koji directly to naturally brewed light soy sauce. The gentle sweetness of this rice koji makes it less salty than regular dark soy sauce, resulting in a very mellow flavor. Furthermore, a characteristic of Suehiro Soy Sauce, the brewery of "Awanmurasaki," is its very mild aroma. It doesn't have an overly soy sauce flavor, and its gentle aroma gently brings out the flavor of the ingredients. This is why it pairs perfectly with white fish sashimi. "Awanmurasaki" gently brings out the sweetness and umami of delicate seafood such as sea bream, flounder, sweet shrimp, and scallops.

Natural, light-colored / Mitsuru Soy Sauce (Fukuoka Prefecture)

The "Generic, Light Soy Sauce" is a popular choice. The addition of homemade amazake (sweet sake) adds a mellow sweetness to the saltiness. This light soy sauce is so flavorful that it's delicious even when diluted with hot water.

The second bottle is a light soy sauce like the "Awane Murasaki" mentioned earlier, but it is a slightly different type. It has a slightly stronger flavor than other light soy sauces, and the soy sauce-like, salty taste is clearly noticeable at first sip. However, it is not simply salty. The main feature of this soy sauce is the gentle sweetness of rice that spreads softly in the aftertaste. The secret is their homemade amazake. The rice koji is made from rice produced in Itoshima and carefully cultivated in a koji box. This amazake is brewed with just water, and has a refreshing and elegant sweetness that stands out.

Even with the same white fish sashimi, the perception of soy sauce will subtly change depending on the season and fat content of the fish. Also, as the temperature rises, people's taste buds instinctively tend to crave a little saltiness. If you find "Awa-Murasaki" a little lacking, try "Nama-Murasaki, Usukuchi." You'll be able to fully enjoy the flavor of the ingredients while experiencing the umami and refreshing lightness of soy sauce.

Hasamezu/Fukuoka Soy Sauce Store (Mie Prefecture)

Even if you're a little nervous about trying sweet soy sauce for the first time, you'll be able to enjoy it without any discomfort. It has such a subtle sweetness that even people from the Kanto region can enjoy it as is.

The third bottle is the sweet soy sauce "Hasamezu." It is the lightest of the light sweet soy sauces. It does not contain dashi, but customers who have tried it have commented that it "tasted like dashi." The depth of the umami is so strong that it is easy to feel. It is smooth and mellow, with a low salt content. That's why it is perfect with white fish sashimi.

While it's delicious just poured over the rice, we highly recommend trying our sea bream marinated rice bowl. Simply coat sea bream sashimi with this "hasamezu" and egg yolk, then place on rice. The sweet soy sauce, rich flavor of the egg yolk, and the refined umami of the sea bream create a wonderful harmony. You can also add plenty of condiments such as myoga (Japanese ginger), shiso leaves, and ground sesame seeds to your liking. And if you want to take it a step further, pour dashi over the rice towards the end to create a dish similar to ochazuke (rice with tea). The umami of the sea bream and the sweetness of the soy sauce melt together, creating a comforting taste.

Kanena Soy Sauce/Nagatomo Miso (Miyazaki Prefecture)

This is a bottle that has a gentle sweetness that you can feel from the moment you put it in your mouth to the aftertaste. For those who are addicted to the charms of sweet soy sauce, this level of sweetness is sure to become addictive. The reason is that Kanena Soy Sauce is not just sweet!

The fourth bottle is a sweet soy sauce like the "Hasamezu" mentioned earlier, but this one is the sweetest. It's a Kyushu sweet soy sauce, but it's not thick; instead, it's light in color and smooth in texture. It has a refreshing mouthfeel and a rich sweetness. This soy sauce is made by Nagatomo Miso and Soy Sauce Brewery in Miyazaki Prefecture. Unusually for a sweet soy sauce, this brewery makes its own koji (malt). The moromi (mixture of koji and saltwater) is then aged for about a year amidst Miyazaki's natural four seasons. After pressing, the soy sauce is pasteurized (heat sterilized) to impart a unique Miyazaki sweetness before being bottled. This is why, beneath the sweetness, lies the distinct umami and soy-sauce-like flavor.

When paired with white fish sashimi, it brings out the delicate flavor of the fish while gently enveloping the whole with a soft, spreading sweetness. It harmonizes with the fat and umami of the sashimi, creating a natural sense of unity just by adding it, which is also appealing. Enjoy the sweetness of white fish with sweet soy sauce. Once you get hooked on this way of enjoying it, you may not be able to stop.

Shiro Tamari / Nitto Brewery (Aichi Prefecture)

Fresh scallops are best enjoyed with "Shiro Tamari." It's similar to eating sashimi with salt, but the difference is that it has the sweetness and aroma of wheat. This exquisite sweetness and aroma really brings out the flavor of the scallops.

Our fifth bottle is Shiro Tamari, a slightly unusual white soy sauce. Typical white soy sauces are made almost entirely from wheat, with only a small amount of soy. As a result, white soy sauces emphasize the sweetness, aroma, and saltiness of wheat rather than a deep, rich flavor. The brewing period is short, about two to three months, and it's characterized by a clean taste that brings out the flavor of the ingredients and a clear amber color. Among these white soy sauces, Shiro Tamari is a little special in that it contains no soy at all. Its only ingredients are wheat, salt, and shochu. While regular white soy sauces contain only a small amount of soy, giving them a subtle "soy sauce-like" flavor, Shiro Tamari has none of that. According to the brewer, the expression "delicious salt water" is perfectly appropriate. The gentle sweetness and aroma of wheat softly permeate the soy sauce, making it truly a truly delicious salt water. While alcohol is typically added to prevent mold, this soy sauce is unique in that it uses shochu instead. Although it doesn't taste like soy sauce, the appeal of Shiro Tamari is that it brings out the flavor of ingredients even more than light soy sauce.

Combined with olive oil or vinegar, it also goes well with carpaccio. If you want to enjoy your usual white meat sashimi or shellfish in a slightly different way, be sure to give Shiro Tamari a try.

Text: Mori (Shokunin Soy Sauce)