Soy sauce in its current form was created about 2,200 years ago, making it one of the world’s oldest condiments. It is a popular complement to many Asian cuisines, including sushi, that lends an earthy, umami flavor.

Soy sauce, or shoyu, is made of soybeans, wheat, salt and water, plus “koji.”  The soybeans are soaked, boiled, and combined with the roasted wheat, and then the koji – a mold culture for the fermentation process – is added.  The mixture is fermented for many months before it’s pressed, strained, pasteurized, and bottled.

Soy sauces can vary greatly in texture and flavor. Japanese-style soy sauces tend to have a sweeter flavor and a thinner consistency than Chinese versions.

At Nozawa Bar, we start with a traditional Japanese base and make our version of soy sauce based on a recipe that Chef Nozawa perfected over the years at Sushi Nozawa. Our soy is milder and lower in salt than traditional soy, with a slight smokiness to complement our sushi.

Many of the dishes at Nozawa Bar are already sauced, but those that need soy should be dipped lightly rice side-down. This is different than most people believe, but Nozawa has always maintained that is the best way to enjoy eating sushi.