Sushi Sauces

NYC Museum of Food and Drink ~ November 8 ~ November 22

ALL ABOUT THE SAUCE

In traditional Japanese culture, there is a right and wrong way to dip your sushi in sauces. Soy sauce specifically is very concentrated and salty, so it should be used sparingly on sushi as to not overpower the delicate taste of the fish. It’s recommended to not soak the rice in soy sauce as it has already been flavored and may fall apart; dip your sushi fish or vegetable side down into the sauce.

9ft 9in x 3ft 8in

Sushi and sriracha have a long history together, dating back to the early 80’s when the sushi wave was just starting to rise. You can bet there is a fair amount of Sriracha in the spicy tuna recipe as well as the spicy mayo sauce.

Eeel sauce, ‘Unagi’, doesn’t actually contain any eel. It’s a thick, sweet, syrupy brown sauce made out of soy sauce, mirin, sake and sugar. It pairs especially well with tempura fried rolls and nigiri.

Dyanamite sauce, otherwise known as spicy mayo, is a fan favorite. It comes on our Las Vegas roll, and pairs perfectly with a crunch.

Used for dipping sushi and sashimi, soy sauce has a slightly sweet and salty flavor that makes it an ideal addition to any roll.

NYC Museum of Food and Drink ~ November 8 ~ November 22