Domestic "sushi soy sauce" bought in supermarkets generally tastes bad.

Imported ones are more expensive.

Sushi soy sauce is generally: Japanese soy sauce+mustard.

If you don't want to buy Japanese soy sauce, you can also make it yourself: add sugar to extremely fresh soy sauce at the ratio of 10: 1.5.

Soy sauce is called Tosa soy sauce because it contains delicious ingredients of kelp and Muyu flower. This kind of soy sauce is usually used for dipping.

Preparation method of Japanese Tosa soy sauce

Materials:

Thick soy sauce -900 ml

たまり soy sauce-180ml

Thin soy sauce -90 ml

Cong Wei -90 ml

Sake -90 ml

Khumbu-15cm

Bonito Festival (Muyu Flower) 30g

Exercise:

Put sake and fermented grains on the fire first. Let the alcohol evaporate completely. Otherwise, it will be bitter.

Then add thick soy sauce, slippery soy sauce (oil), thin soy sauce and kelp, and turn off the heat.

Finally, the Muyu flower is added, cooled and filtered with a filter cloth, and it is finished.