Japanese sauces

Our yakiniku japanese sauce is made from a rare, naturally brewed shoyu that enhances ingredients flavors, tightens taste and eliminates odors. No spices or chemical seasonings are used, which would lock in the flavor of the sauce.
We encourage you to try adding fresh ginger or garlic to the sauce to create your own unique sauce.

This hand-craft home-made japanese sauce is made from dried bonito dashi broth, including shiitake mushrooms and kombu seaweed.

Sukiyaki sauce is generally known as warishita, a mixture of soy sauce, sugar, mirin, sake and other ingredients. Its composition varies from household to household and region to region, but ideal proportion is said to be 1 part soy sauce, 1 part sugar, 1 part mirin, 1 part sake.

Our sauce is made from granulated sugar, which gives a pleasant, fragrant and appetizing glaze. The sugar used is the secret ingredient: raw cane sugar or "zarame". This sugar gives the sauce more flavor than sauces sweetened only with normal sugar. When used for cooking, it gives off a pleasant, roasted aroma.

Ohgon no aji sauce can be used for a wide range of dishes, from grilled meats to ordinary side dishes, stir-fries and then, as the secret ingredient for curries, yakisoba and stir-fried rice.

The accompanying sauce, called shogayaki no tare, is made with grated ginger, in this case from Kôchi. The taste of ginger delicately enhances the accompanying rice.

This caramelized sauce, rich, bright and enhanced with ginger, marries perfectly with the juiciness and tenderness of the pork. It's also a perfect accompaniment to broccoli, carrots and leeks.

Yuzu ponzu is a Japanese condiment sauce generally made from soy sauce or tamari, citrus juice, mirin, katsuobushi (bonito flakes), kombu and rice vinegar.

Ohgon no aji sauce can be used for a wide range of dishes, from grilled meats to ordinary side dishes, stir-fries and then, as the secret ingredient for curries, yakisoba and stir-fried rice.

Take an incredible trip to the heart of Japanese gastronomy to delight your senses!

This 3 year-old Tonkatsu japanese sauce owes its existence to the earthquake.

The most popular sauce to accompany meats and vegetables is shabu shabu goma dare, a sauce rich in roasted sesame seeds.

This japanese vinaigrette is creamy and smooth.

The goma dare sauce presented here is made from a blend of sesame seeds in three forms: paste, ground and chopped. This sesame sauce is very consistent, creamy, tasty and flavorful. This rich, nutty sauce combines roasted sesame paste, soy sauce, vinegar, mirin and salt...

This vinaigrette is a sure value for your preparations.

A very, very great vintage, very rare, much appreciated by Chefs as a secret ingredient in simmered dishes, marinated vegetables, vinaigrettes...

This is the traditional japanese sauce used to top the grilled Japanese "unagi " eel.

Teriyaki sauce can be used as a marinade or as a side sauce. It is very popular with grilled meats and vegetables, chicken, seafood (shrimp), steaks and fish, and is often used as a glaze.

The essential japanese sauce to glaze and coat all your grilled fish and meats.

This sauce is a staple of Japan's popular yakiniku restaurants. It's a sweet soy-based barbecue sauce. Garlic, ginger and red pepper give it a punch. Ideal for seasoning pork, beef and vegetables.

Here is one of the most symbolic japanese sauces of Japanese cuisine.

This japanese sauce is natural, delicious, unctuous, representative of the Japanese taste. The miso brings sweetness and velvety, the yuzu fruity and tart notes, the chilli light and very pleasant spicy notes.
One of our best-sellers!

This vinegar paste is similar to Korean Kochujan or Samujan.

Vinegar is simmered for a long time with garlic, onion, ginger, hot chili pepper and sansho until a homogeneous paste is obtained, rich in flavors.

This vinagar paste is similar to Korean Kochujan or Samujan.

Vinegar is simmered for a long time with garlic, onion, ginger, and hot chili pepper until it becomes a smooth paste with a rich flavor.