How can Japanese sushi soy sauce be thick?

The production process is divided into seven steps.

1. Material: 500 ml of soy sauce, 250 g of sugar, 5 g of allspice powder, star anise, cinnamon and 50 ml of clear water.

2. Boil the pot with clear water, pour in soy sauce and spiced powder, turn to medium heat to boil, pour in sugar, stir until it melts, and turn to low heat for 25 minutes.

3. Any sugar can be used in any proportion, as long as it is half of the amount of soy sauce. However, taking 500ml soy sauce as an example, adding brown sugar (150g)+ rock sugar (100g) should be the best, but brown sugar (hard plate form) is too troublesome, so it is suggested that brown sugar can be used instead.

If you are interested in spices, you can find your own dry goods to make up 5g. Actually, there are not many kinds. Generally 3-5 species (such as star anise, cinnamon, tri-naphthalene, tsaoko, fennel, etc. ) that's enough. 5. There will be foam after the soy sauce is boiled, so don't worry about it for the time being, and then fight together after it is finally boiled.

6. After the sugar is poured in, continue to stir until it melts. Do not stir again and keep it slightly boiling. 7. Boil, cool, put in a sealed jar and store in cold storage.