Japanese cuisine sauces are the essence!\  Here are 3 classic sauce recipes

▲ Easily make delicious Japanese-style sauces. (Photo / Sibuikuyu Cultural Creatives)

Text, photo /Tokyo Flavor: 110+ Beloved Japanese Dishes from Memory
Author: Morita Manori / Photography: Ikeda Akiko, Pierre Gavriel
Publisher: Sibuikuyu Cultural Creatives

Outline for making Kombu Soy Sauce

Usage: Can replace regular soy sauce for stir-fried rice, or as a seasoning for fresh tofu and sashimi (tuna, salmon, sardines).
Shelf life: 10 days

100 ml of kombu soy sauce, 100 ml of soy sauce, a 5×5 cm piece of kombu, 1 garlic clove (peeled but not crushed), let the kombu and garlic soak in the soy sauce. This sauce is not suitable for white fish as the garlic can overwhelm the delicate flavor of the flesh.

Outline for making Rice Vinegar Soy Sauce

Usage: This combination works well as a base seasoning (for salads, vegetables, tofu) and can also replace the sauce for yakitori.
Ratio: For a green leaf salad for 4 people, use 3 tablespoons of this sauce plus 3 tablespoons of sesame oil.

50% soy sauce, 50% rice vinegar

In terms of taste, it’s hard to identify the individual ingredients. The soy sauce takes on a slightly sweet flavor from the rice vinegar.

Outline for making Carrot Sauce

Usage: A fresh and thick sauce suitable for all kinds of salads.
Ratio: For a salad serving 4 people, use 3–4 tablespoons of sauce.
Shelf life: 4 days

Sauce for a 4-person salad: 50 ml soy sauce, 35 ml rice vinegar, 50 ml extra virgin olive oil, 1 tablespoon miso, 1 tablespoon sesame paste, 1 tablespoon cane sugar, 1 garlic clove, 1 cm ginger (peeled), 4 cm carrot (peeled), 1/4 onion (peeled), then blend all ingredients together using a handheld blender.