comments:
--kilroy_was_here-- posted on r/sushi3d
US equivalent: https://a.co/d/06PXre6m
therealjerseytom posted on r/sushi3d
I have this: https://www.amazon.com/dp/B003OA41TO It's definitely not "glacial" but it's controlled at least. Alternatively, just put a very small amount of soy sauce into a small dish. You don't need much, and you can add more as you go. Whatever you don't use, even with a "fancy" soy sauce, you're still talking about like... pennies of waste. As far as soy sauce brands go, the brewed-in-Japan Kikkoman is noticeably different than the US market variety. And Japanese-market Kikkoman comes in way more varieties. You can find this stuff at Asian markets. Yamaroku is very good though, that is my go-to. Very good flavor, and a noticeably thicker consistency than Kikkoman (either US or JP market varieties).