The quality of our Okonomiyaki sauce is very famous in Japan.

Toyama Bay is the only place in the world where many shiroebi shrimps can be caught. To prevent overfishing of these precious shrimps, the fishing season is limited from April to November.

This sauce with chili peppers is raised just right. 

This creamy, gourmet sauce also surprises with its fresh notes of shiso egoma seeds

This sauce is very rich in sesame.

This sauce is natural, delicious and representative of the Japanese taste.

This vinaigrette is a sure value for your preparations.

This japanese vinaigrette is creamy and smooth.

 

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

The Ishiwata Shoten craftsmen have created a vinaigrette sauce like no other using this mollusc.

Daitoku Shoyu's special sauce for crab and seafood stockpot is perfect for seafood fondues.

Flying fish and bonito dashi sukiyaki sauce is actually the base for sukiyaki vegetable cooking stock.