Isosi yesoya ingasetshenziswa hhayi kuphela lapho udla ukudla kwaseJapane, ilungele ukugqoka amasaladi nezitsha zenyama, futhi ngaphezu kokunambitheka kwayo, inezinto ezinenzuzo - ithuthukisa ukugaya, icebile ngamavithamini e-zinc ne-B. Lapho uthenga isosi yesoya, naka lezi zikhathi ezilandelayo:
1. Khetha isosi esitsheni seglasi - isosi esezingeni eliphakeme ayipakiswanga ngepulasitiki, lapho ilahlekelwa khona ukunambitheka kwayo nezakhiwo eziwusizo.
2. Hlola ubuqotho besembozo esososo - konke kufanele kungangeni moya futhi kungabi nezici, uma kungenjalo amabhaktheriya angangena kusoso awonakalise.
3. Ukwakheka kwesosi yesoya kufanele kungabi nama-flavouring, izithuthukisi zokunambitheka, izivimbelakuvunda kanye nemibala. Ukwakhiwa kufanele kube lula futhi kube ngokwemvelo ngangokunokwenzeka: ubhontshisi, ukolweni, amanzi, usawoti.
4. Isosi yesoya ikhiqizwa ngokuvutshelwa, okufanele kuboniswe kwilebula.
5. Umbala wesosi yesoya awukwazi ukuhlolwa njalo ngaphambi kokuwuthenga, kepha. I-sauce yesoya kufanele ibe nsundu ngokukhanyayo nansundu amnyama. Imibala ewolintshi emnyama futhi ekhanyayo ikhombisa usoso mbumbulu.
6. Gcina isoso esivaliwe esiqandisini.