This is a summary of japanese soy based dipping sauces. I’m summarizing from Makkiko’s most excellent justhungry.com japanese food blog. Go there…its phenomenal and much more indepth.

Qasabi Jo-yu: Wasabi and soy sauce – raw fish, sushi

Sho-ga Jo-yu: Ginger and soy sauce – used for oily raw fish like mackerel, and bonito.

Ninniku Jo-yu: Garlic + soy sauce  – used sometimes for meat.

Karashi Jo-yu: Reconstituted mustard powder and soy sauce  – this was revelation for me – Makiko reports that this is a very popular combination that is used for things ranging from steamed pork buns to meats. As suggested we used an English mustard powder, Keens,  and a touch of wasabi and it was THE BOMB!

Not sure what its called but: Chili and soy sauce – gyoza dumplings and we put it on the meat..mmmm.

Su-jo-yu: Vinegar and soy sauce – used for many things, cuts the greasiness of fatty dishes. We did not make this but I know it from eating Japanese.

Ponzu: Citrus juice – yuzu, lime, lemon – and soy sauce – used for many things. We used some dashi in this to cut the saltiness a bit.

Tsuyu: Dashi stock, mirin and/or sake, sugar, and soy sauce  – Noodles, tempura, etc.