Nitsume or TsumeSeasoned with sweetened soy sauce reduction
Nitsume, or just "tsume", is an essential technique in Edomae sushi, where seafood is glazed and simmered with a special sauce. The sauce is typically made from a base of soy sauce, mirin, and sugar, which serves to enhance the flavour of the seafood. This technique is commonly used for simmered anago (eel) and octopus, among others, to draw out their natural umami and concentrate their flavour. The nitsume method gives the seafood a mildly sweet and rich taste. As this process requires skilled craftsmanship and years of experience, it significantly influences the quality of the sushi.
