Salty and not very sweet, these are the two characteristics that make Ryoma de Muroji the ideal condiment for your sashimi and maki trays and of course for your sushi. Indeed, the often delicate taste of raw fish requires a sauce that is both mild but with a strong umami taste. It is therefore normal to use this sauce for your raw dishes and to subtly spice up the finest dishes.
It is indeed in the presence of a sauce of this quality that it becomes undeniable that sushi is dipped in soy sauce on the fish side. From now on, you’ll be able to throw a biblical tantrum when your guests happily soak their rice in the sauce that is customary with a common industrial sauce.