If you've ever had the occasion to talk with me about food, I've probably found a way to mention this soy sauce. The same thing happens every time, though: I can never remember its name, just the orange label with red Japanese characters. No more! I am documenting it here: Ninben Brand Seasoning Soy Sauce.
See, when I was 17-years-old, I spent 10 days in Japan. I stayed with a host family. I don't know how "traditional" or "cultural" this was, but a common breakfast consisted of a glass of milk, chocolate croissant and a salad. Yes, a salad. Usually a standard green (romaine, iirc) maybe a tomato, maybe a cucumber and this dressing that up until recently I just referred to as an "amazing soy concoction". Upon returning home I tried endless "Asian" salad dressings touting soy and/or ginger goodness looking for a match, but nothing came close. I craved this stuff.
Fast-forward to about a year ago. I'm at Seafood @ West Main eyeing a deep, dark tuna steak behind the counter. Dinner that night was going to be awesome! I knew I wanted to make some sort of soy-based marinade, so I took a look at the condiment shelf next to the register (the wooden shelf to the left if you're facing the register. Take notes: you will want to know exactly where to look so you can buy this later). For no reason whatsoever, I pick up the bottle of Ninben.
I get home, am preparing dinner, pour some into a little bowl and dip my finger for a taste.
"Oh my god."
I'm 17 again sitting at Iku's kitchen table eager about the day to come knowing I would be doing something I had never done before because I was in Japan, even if all we did was just walk down the street to the market. Eureka! I'd found it.
My mouth waters thinking about this sauce. It's a touch smokey, robust and velvety. And I am rather evangelical about it.
Heather: "Hey, Mandy; wanna come over, I got some sushi take-out."
Me: "Awesome. I'm bringing the soy sauce. Believe me: you want to try this."
Seriously, I brought over the soy sauce. She liked it.
The desire to post about Ninben caused me to take another look. Especially because I still have a bottle of Kikkoman in my fridge that has basically remained untouched ever since. (Gross!) Let's have a look, shall we?
To note, the serving size listed on the Ninben bottle is 2 Tbs; a Kikkoman serving is 1 Tbs, so don't get too excited -- that means 1 Tbs of Ninben has 615mg of sodium versus Kikkoman's 920mg. Yeah, about a third less salty. +5 Would use again!
There is something quite lovely listed in those ingredients: bonito and kelp. It is dried bonito flakes that make up dashi, the stuff that what will make or break miso soup. Don't believe me? Just try making your next cup of miso with only miso paste and no dashi flakes. Bleh.
The downer on that list of ingredients is monosodium glutamate. ::sigh:: I wasn't surprised to see it, however, as I have come to recognize MSG as the reason a lot of foods taste *so damn good*. The other drawback is the $4.40 price tag. You get 3 more ounces in a bottle of Kikkoman and it's nearly $3 cheaper.
Anyhow, who wants to go get some sushi with me?! I'll bring the soy sauce!
'Tsuyu' (your sauce) isn't soy sauce, it's a concentrated dipping sauce for soba noodles. You mix it with water and serve it with noodles - it has nothing to do with sushi...(I wouldn't tell your Japanese friends what you're doing with it)
Well, now. Good to know it's traditionally for soba noodles, but it is a soy sauce -- that is, a soy sauce with added ingredients and thus the "Seasoning Soy Sauce" on the label. Whether it's meant for sushi or not, it is quite yummy, though I guess I can stick with salads and dipping sauces.
We totally have to go grocery shopping together & critique food labels.
i, personally, am going to tell all my japanese friends.
love you m-o