Combine all ingredients and let sit, refrigerated, for two days, then strain. Best if aged for 1 month before using.
Recipe by Chef John Beardsley, 415 Asian Restaurant and Lounge, San Francisco, CA.
ingredients
1 cup Kikkoman Soy Sauce
2/3 cup water
1/3 cup lemon juice
1/3 cup lime juice
1/3 cup yuzu juice
2 tablespoons mirin
1/4 cup granulated sugar
2 tablespoons brown sugar
2 ounces ginger, sliced
2 x 2-inch square kombu [Japanese dried kelp] (optional)
Small handful bonito flakes (optional)
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE