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2 salmon fillets
3 shiitake mushrooms
3 ½ ounces shimeji mushrooms
1 ¾ ounces maitake mushrooms
2 ¼ cups uncooked rice
4 fluid ounces Kikkoman® Hon Tsuyu
1 tablespoon Sake
1 sprig green perilla or Japanese parsley, for garnishing


  1. Remove the skin and bones from the salmon and pour boiling water over the fillets to cook fish. Set aside.
  2. Thinly slice the shiitake mushrooms.
  3. Divide the shimeji and maitake mushrooms into individual stems.
  4. Wash the rice and place in a colander to drain.
  5. Put the rice, hon tsuyu and sake into a rice cooker and pour in the proper amount of water.
  6. Lightly mix the ingredients together, then place the salmon and mushrooms on top and cook.
  7. If a rice cooker is not available, cook the rice following the directions on the package and mix in the other ingredients.
  8. When the rice has finished cooking, stir the ingredients together and place into bowls.
  9. Sprinkle with green perilla or Japanese parsley if you prefer and enjoy.

Note: Cooking time does not include time to cook rice


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.


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