Soy sauce is the major seasoning used for sushi.
Soy sauce was originally introduced to Japan through China,but ingredients and procedures have changed through time.
Soy sauce is produced by mixing soy beans, wheat, salt, and koji rice mould. The resulting mixture, the moromi is allowed to ferment for a time period ranging from six months for standard supermarket brands to several years for high-end bottles. The end product is finally strained, pasteurized, bottled, and sold.
Soy sauce is one of the most widely utilised condiments in Japan, seasoning everything from ramen noodle soup to senbei rice crackers and spreading out to the local cuisines of other countries as well. It is a bit lighter and matches raw fish very well.
The sushi is said to be completed by the customer, which means that the customer finalizes the seasonings of the sushi. This is why some hardcore sushi chefs get angry when the customer used the soy sauce incorrectly.
The unpasteurized kijyoyu is known for its deep and complicated flavors. The quality of the soy sauce can alter the taste of the sushi as well as other ingredients. The sushi slang for soy sauce is murasaki, or purple because while it is brown in colour, it looks like purple dye when stored in the cellars.