NAGISA’s House-Made Soy Sauce with Katsuobushi

At NAGISA, our soy sauce is not just nikiri.
It is carefully finished by Chef Hajime using katsuobushi (dried bonito flakes).

This extra step transforms soy sauce from a seasoning into a layer of umami.

🌊 Why Add Katsuobushi?

Soy sauce already contains natural depth from fermentation.
But when bonito is added, it creates:

✔ Deeper umami layers
✔ A refined aroma
✔ Softer salt perception
✔ A clean, elegant finish

Instead of tasting “salty,”
you taste balance and complexity.

🥢 Chef Hajime’s Process

1. Nikiri Base

Soy sauce, mirin, and sake are gently simmered.
The alcohol is cooked off, and the sharp edges soften.

2. Bonito Infusion

The heat is turned off, and freshly shaved katsuobushi is added.
The sauce slowly absorbs the smoky, ocean-like aroma.

3. Strain & Rest

It is carefully strained and rested overnight.
This allows the flavors to harmonize.

The result is round, layered, and elegant.

🍣 Designed for Each Fish

Because of the bonito infusion:

✔ Richer for tuna
✔ Lighter for white fish
✔ Cleaner for silver-skinned fish

Our soy sauce supports the fish — it never overpowers it.

✨ The NAGISA Philosophy

Soy sauce is not the star.
It is the final brushstroke.

Chef Hajime tastes and adjusts daily,
matching the balance to the fish of the day.

It takes time.
It takes care.
It cannot be mass-produced.

But it makes every bite complete.

🌊 NAGISA
One drop. One brush. One perfect balance.