Japanese Soy Seasoning

Preparation info

  • Difficulty


  • Makes

    700 ml

Appears in

Recipes from Brixton Village

Recipes from Brixton Village

By Miss South

Published 2014

  • About

This is a simple seasoning used in Japan as a base for stocks, soups, salads and noodle dishes. It uses a Japanese style of soy sauce known as shoyu made from both fermented soy beans and wheat. It is lighter, sweeter and more intensely savoury than Chinese soy sauce, and the two are not interchangeable. If youโ€™re not in Brixton, you can find both shoyu and sake in most supermarkets.


  • 100 ml sake
  • 100 g soft brown sugar
  • 500 ml shoyu soy sauce


Put the sake in a pan over a low heat until small bubbles form at the edge of the pan. Add the sugar and stir until dissolved. Pour in the soy sauce and gently bring the mixture to the boil. Remove from the heat immediately.

Allow to cool to room temperature. Pour into a sterilised bottle and keep in the fridge for up to three months until needed. It is very versatile and can be used in many recipes throughout this book.