I think it's time to replenish the master sauce. When I boiled it tonight, it reduced to a thick, viscous liquid. It still smells like its anise-infused rich soy sauce self, but if I don't add some more of the core ingredients soon, it's going to solidify.
Incidentally, when I told The Cruise Director about the fusion cuisine post on New Year's Eve, she correctly (and inconveniently) brought up western-inspired Japanese cuisine, a whole genre of Japanese food unto itself. This post will give some more context.