Sada Smoked Soy Sauce | JAPONICA

SADA SMOKED SOY SAUCE

The strong, salty flavor of traditional soy sauce can overpower the delicate taste of raw fish. Nikiri is a soy sauce blend made especially for sushi and sashimi. High-quality restaurants in Japan typically prepare their own nikiri on site. Sake, mirin and dashi broth are blended with soy sauce in the perfect ratios to produce a subtle, umami (savory) taste which complements the flavor of fresh fish.

New-label-with-two-bottle-2-scaled

<img src="https://i0.wp.com/japonicadining.com/wp-content/uploads/2021/02/New-label-with-two-bottle-2-scaled-1.jpeg?w=1080&ssl=1" alt="" title="New-label-with-two-bottle-2-scaled" height="auto" width="auto" srcset="https://i0.wp.com/japonicadining.com/wp-content/uploads/2021/02/New-label-with-two-bottle-2-scaled-1.jpeg?w=2560&ssl=1 2560w, https://i0.wp.com/japonicadining.com/wp-content/uploads/2021/02/New-label-with-two-bottle-2-scaled-1.jpeg?resize=300%2C225&ssl=1 300w, https://i0.wp.com/japonicadining.com/wp-content/uploads/2021/02/New-label-with-two-bottle-2-scaled-1.jpeg?resize=1024%2C768&ssl=1 1024w, https://i0.wp.com/japonicadining.com/wp-content/uploads/2021/02/New-label-with-two-bottle-2-scaled-1.jpeg?resize=768%2C576&ssl=1 768w, https://i0.wp.com/japonicadining.com/wp-content/uploads/2021/02/New-label-with-two-bottle-2-scaled-1.jpeg?resize=1536%2C1152&ssl=1 1536w, https://i0.wp.com/japonicadining.com/wp-content/uploads/2021/02/New-label-with-two-bottle-2-scaled-1.jpeg?resize=2048%2C1536&ssl=1 2048w, https://i0.wp.com/japonicadining.com/wp-content/uploads/2021/02/New-label-with-two-bottle-2-scaled-1.jpeg?resize=510%2C382&ssl=1 510w, https://i0.wp.com/japonicadining.com/wp-content/uploads/2021/02/New-label-with-two-bottle-2-scaled-1.jpeg?resize=1080%2C810&ssl=1 1080w, https://i0.wp.com/japonicadining.com/wp-content/uploads/2021/02/New-label-with-two-bottle-2-scaled-1.jpeg?resize=1280%2C960&ssl=1 1280w, https://i0.wp.com/japonicadining.com/wp-content/uploads/2021/02/New-label-with-two-bottle-2-scaled-1.jpeg?resize=980%2C735&ssl=1 980w, https://i0.wp.com/japonicadining.com/wp-content/uploads/2021/02/New-label-with-two-bottle-2-scaled-1.jpeg?resize=480%2C360&ssl=1 480w, https://i0.wp.com/japonicadining.com/wp-content/uploads/2021/02/New-label-with-two-bottle-2-scaled-1.jpeg?w=2160&ssl=1 2160w" sizes="(max-width: 1080px) 100vw, 1080px" class="wp-image-877" data-recalc-dims="1" />

The flavor of tradition

Our smoked Nikiri soy sauce adds some extra-savory flavor to your dish. Around 1600 AD, Japanese chefs began smoking bonito fish to prepare dashi broth. They discovered that the smoking process brought out a previously unknown intensity of flavor. We have embraced and enhanced this tradition with our Smoked Soy Sauce. Its’ extraordinary yet subtle taste enhances the flavor of your dish and leaves a pleasant umami aftertaste.