Used as a topping for sushi or rice bowls
This is a savory, sweet, and tangy Japanese condiment made from simmering soy sauce, mirin, sugar, and sake with flaked fish like mackerel or sardines. It is commonly used as a topping for sushi, rice bowls, or onigiri. It originates from Japan and is a staple in bento boxes and home cooking.
🍽️ Nutrition at a glance
It is a low-calorie, high-protein topping with minimal fat and carbs. It provides a good source of omega-3 fatty acids, vitamin D, and calcium, especially when made with whole fish bones.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 4.5 g |
| Carbs | 3 g |
| Fat | 1.5 g |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Sodium | 380 mg |
| Vitamin D | 1.5 mcg |
| Calcium | 40 mg |
| Omega-3 (EPA+DHA) | 200 mg |
| Selenium | 8 mcg |
| Niacin (B3) | 1.2 mg |
| Phosphorus | 60 mg |
| Iron | 0.5 mg |
| Vitamin B12 | 0.8 mcg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
This dish is a brilliant preservation technique, extending the shelf life of fish while creating a deeply umami flavor. It's a classic example of 'umami' in Japanese cuisine, enhancing the taste of plain rice without overwhelming it.
