shoyuzuke

Shoyuzuke, or shoyu-zuke, is a Japanese culinary technique in which ingredients are marinated or pickled in a soy sauce–based liquid. The term combines shoyu (soy sauce) and zuke (to soak or marinate), and the method is used to impart savory umami, color, and gentle sweetness to foods.

The marinade typically blends soy sauce with sweeteners and seasonings such as mirin, sugar, sake, and sometimes dashi. Ginger, garlic, or citrus can appear in some recipes. Ingredients—most commonly cuts of fish such as tuna, salmon, or mackerel, but also shellfish, vegetables, or tofu—are submerged in the mixture and refrigerated for a few hours to overnight, depending on the ingredient and desired intensity. The result is a dish with a richer, slightly salty flavor and a glossy surface.

Uses range from tasting-ticks for sashimi toppings and nigiri accompaniments to standalone side dishes or components in bowls and sushi preparations. Shoyu-zuke can also serve as a quick method to season and preserve ingredients for short-term storage. Variations exist in the balance of soy sauce to sweetness and in added aromatics; some recipes incorporate sesame oil, chili, or citrus to alter the flavor profile.

See also: pickling, soy sauce, marination.