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Dipping or schmearing sauces & toppings for sushi & sashimi

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Dipping or schmearing sauces & toppings for sushi & sashimi

Richard 16 | Jul 9, 2009 02:19 PM

Obviously shoyu (isn't there a word for shoyu used for sushi?) and "wasabi" are ubiquitous. There are others, such as ponzu or eel sauce. Sometimes a swipe of a citrus. Some toasted sesame seeds or green onion. Various additions that add a subtle edge.

Pretend I know little - not a stretch. What goes with what, either classically or new? (I'm not interested in strong stuff, like hot sauces, unless there's something that can hold up to it.)

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