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There are many sushi and sashimi ingredients, some of which are traditional and others contemporary.
Gyūdon (牛丼, literally 'beef bowl'), is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). It also often includes shirataki noodles, and is sometimes topped with a raw egg or a soft poached egg (onsen tamago).
Tare. sauce. Tare (垂れ or タレ, Japanese pronunciation: [taɾe]) is a general term in Japanese cuisine for dipping sauces often used in grilling (yakitori and yakiniku, especially as teriyaki sauce) as well as with sushi, nabemono, and gyoza. It can also be used to make the soup for ramen by combining it with stock and/or broth in order to ...
Rub whole snapper with ouzo, a Greek licorice-scented liqueur, to roast over a bed of tomatoes, fennel, and sweet onions for a sweet and slightly acidic, flaky fish dish. Get the Recipe
Fish sauce is mixed with sugar, lime juice, chili peppers and crushed roasted peanuts to create sweet fish sauce, which is the most popular dipping sauce in Cambodia.
Tojo also says that in keeping with the traditional philosophy for sushi to use fresh local fish, he used Dungeness crab in his roll, and finished the dish with avocado, spinach, egg and sesame seeds.
Soy sauce, or shōyu （しょうゆ also 醤油), is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. It is traditionally divided into five main categories depending on differences in ingredients and method of production. Most Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese ...
Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli. The following is a list of notable culinary and prepared sauces used in cooking and food service.
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