Yakiniku sauce Japanese sauces
  • Yakiniku sauce Japanese sauces
  • Yakiniku sauce Japanese sauces

Yakiniku sauce

Reference : NISAR11-12-D

Tax included

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.

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Yakiniku means grilled meat.

The food culture of Japan has long prohibited the consumption of meat and underwent profound changes during the Meiji period (1868-1912).

Indeed, the ban on eating meat was lifted due to the arrival of Western culture. Sukiyaki and other meat dishes are representative of this change, and special cooking methods were developed to add flavor to meat and eliminate its sometimes strong smell, making it more tasty.

The sweet, salty yakiniku sauce is the representative seasoning of this new style of eating seasoned meat.

Soy sauce used is Aritaya Gunma Soy Sauce, made from soybeans and wheat grown in Gunma Prefecture and finished using the natural brewing method in a stone warehouse dating back to the Meiji period. Mirin (Japanese sweet rice wine) is made by Kankyo Shuzo, a brewer in Hekinan City, Aichi Prefecture, to create a simple yet profound flavor.

Our perfect pairings : This sauce will accompany marinades and grilled beef, chicken, pork...beef tartars and carpaccios, stir-fried vegetables with meat, soboro chicken, fried rice (meat and chopped onion recommended), vegetables rolled with meat....

Gunma, Japan
70 ml net
720 ml net
Glass bottle
soy sauce (soy, wheat), sake, sugar, mirin.
away from direct sunlight and heat, refrigerate once opened
Nutritional values
Per 100 g : energy 152 kcal (648 kJ) ; fat <0,3g, of which saturates < 0,01g ; carbohydrate 33,3g, of which sugars 27,6g ; protein 4,8g ; salt 8,231g.

Aritaya was founded in 1832 in Joshu Annaka, Gunma Prefecture. Since then, for more than 180 years, this family has continued to make soy sauce using a traditional process of natural fermentation. The taste is transmitted and will be transmitted from generation to generation.


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