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Soy sauce is undeniably the first sauce that comes to mind when thinking about Japanese cuisine. Indeed, this fermented sauce made of soybeans, wheat and salt is the base of many Japanese sauces such as ponzu sauce, tsuyu sauce, yakiniku sauce for grilled meat or the well-known teriyaki sauce ! Discover here a selection of the many seasonings available for you to use to spice up your dishes..
Description : This high quality soy sauce is unpasteurized. Even the most demanding of connoisseurs will be delighted by its quality. Caution : The optimum use-by date of this...
Description : The term yakiniku means in Japanese "grilled meats". The yakiniku is a Japanese-style Korean barbecue. Caution : The optimum use-by date of this product is...
Description : This soy sauce is made with premium whole soybean grains. The Ohitachi soy sauce is fermented for longer than a year in over 100 years old wooden barrels. Even the...
Description : This soy sauce with koji of moromi is made of a mix of soy sauce and koji, and it has the creamy texture of the moromi, like an unfiltered soy sauce still...
Description : Ponzu is a very popular and widely used sauce in Japan. It is a popular and widespread sauce in Japan. It combines soy sauce, dashi and a Japanese citrus. It also...
Description: Ponzu is a popular and widespread sauce in Japan. It combines soy sauce, dashi and a Japanese citrus. It also often includes a little bit of vinegar or mirin....
Description : The tamari sauce is part of the soy sauce family but it is made from soybeans only, without wheat. This sauce is perfect for gluten free diet.This tamari sauce...
Description : White soy sauce was created in Aichi, one of the bigger wheat-producing region also known in Japan for its delicious water. Unlike usual soy sauce, the white one...
Description : This ginger flavored soy sauce is made from the emblematic koikuchi marudaizu soy sauce of Naogen to which grated ginger from Kochi prefecture, well-known for its...
Description : This soy sauce is totally transparent ! It changes the game of seasoning soy sauce. Its is made from distilled soy sauce. With this transparent sauce you can give...
Description : Koikuchi Marudaizu soy sauce was traditionally made with whole soybeans, in keeping with the soy sauce typical of Kanazawa,which recipe goes back to the 15th...
Description : This koikuchi soy sauce is made from organic Japanese soybeans and wheat and it has been matured 2 years.
Description : Vegan black garlic sauce is made of local ingredients of vegetable origin, produced in Miyazaki prefecture. It contains vegetable dashi, made with kombu seaweed...
Description : This sauce combines artisan and organic sesame paste with yuzu and vinegar. Sesame is a very popular product in Japan for its taste and health benefits. This sauce...
Description : Gomadare sauce is traditionally used as a dipping sauce for meat and vegetables when eating a shabu-shabu, a Japanese hot-pot. This slightly sweet and creamy sauce...
Description : This soy sauce is an amakuchi one. In other words, a sweeter soy sauce. It is made from whole soy beans, cultivated in Kyushu, and akazake, a traditional sake from...
Description : Ponzu sauce is a popular sauce in Japan, traditionally made with soy sauce, dashi stock and citrus juice. This ponzu is made with Naogen’ soy sauce mixed with yuzu...
Description : Gomadare sauce is traditionally used as a dipping sauce for meat and vegetables when eating a shabu-shabu, a Japanese hot-pot. This slightly sweet and creamy sauce...
Description : The ponzu is a popular and widespread sauce in Japan. Its taste is very much appreciated; it is both fresh and deep and rich in umami. Unlike regular ponzu sauces...
Description : Tsuyu sauce is the basis of many dishes in Japan commonly used in soba and ramen. Caution : The optimum use-by date of this product is displayed in Year/Month/Day.
Description : This natural and artisanal soy sauce is produced with lesser amount of salt to suit a low-sodium diet. Its balanced. flavor will fit well in your everyday cooking...
Description : This smoked soy sauce is gluten free. It is a tamari soy sauce, made without wheat nor additive. Once the soy sauce is made, it is smoked 40 minutes with cherry...
Description : Miso tamari is the liquid accumulated on the surface at the end of the miso making process. It is the precursor of the actual soy sauce. The long maturation...
Description : This soy sauce is a koikuchi soy sauce. It has been fermented naturally, without additive and matured 3 years in Japanese cypress barrels. This soy sauce is made...
Description: The shiokoji is a Japanese paste made with koji, rice and salt. This unpasteurized product is the first shiokoji in a liquid form. It is easier to use and keep...
Description : This artisanal and organic sauce could be likened to a "Japanese ketchup". In Japan it accompanies a very common dish, tonkatsu: breaded pork escalopes. Its...
Description:This soy sauce is made by a producer specialized in koji. The soy sauce age mixed with koji grew by the producer according a 100 years old know-how. It becomes a...
Description : This is a sauce with a soy sauce base mixed with a shiitake and kombu seaweed soup stock. On top of being suitable for vegetarians, it was made with rare sugar, a...
Description : Dashi kombu soy sauce is a subtle and light colored sauce that combines dashi, a Japanese soup stock made of kombu seaweed, with soy sauce.
Description : White soy sauce was created in Aichi, one of the bigger wheat-producing region also known in Japan for its delicious water. Unlike usual soy sauce, the white one...