Japanese sauces

Rice koji is the basis of traditional Japanese food culture known as "fermentation". Its roots date back to the Nara era (710 to 794).

Rice koji or malted rice is cooked rice that has been inoculated with Aspergillus oryzae, a ferment widely used in Japan.

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!

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 miso soup is unique, with no additives, coloring or other additives. It is made from barley miso.

In early spring, as cold temperature persists, bamboo shoots begin to emerge from the magnificent bamboo grove in the Ouma mountains, Kokuraminami region (northern Kyushu Island), with signs of spring.

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

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

This sauce for salads, raw vegetables, cold meats, boiled vegetables, poke bowls...is made with akamoku seaweed from Umajima, an island located in the southwest of Honshu, Shimane Prefecture.

On this small island with a thriving fishing industry, Akamoku is landed in early summer.

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.

Hoi sin sauce is a Chinese barbecue sauce.

Here, it has been revisited to bring it into line with Japanese tastes. The version we're offering has the particularity of being natural, with no added additives, colorants, preservatives or other flavor enhancers.

This sauce is mainly composed of numerous Kitakyushu vegetables blended with two types of soy sauce to create a deep sweetness.

This japanese vinaigrette is creamy and smooth.

This spicy, refreshing seasoning, based on a naturally brewed whole soy sauce, is made with 100% Japanese ingredients: peppers grown without pesticides or chemicals, onions from sustainable agriculture, yuzu juice from the town of Asago (Hyogo prefecture).

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

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.

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

In Japan, gyoza are traditionally dumplings of minced pork with nira chives, green onion, cabbage, ginger, garlic, soy sauce and sesame oil, then wrapped in a thin dough, steamed and grilled on a griddle.

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.

Japanese Worcester sauce is not to be confused with English Worcestershire sauce.

Japanese sauce is composed of fruits, vegetables, spices, sugar...

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

Tonkatsu has been a popular Japanese specialty since 1899!

It is a thin slice of pork loin, very tender, breaded and fried until it reaches a perfect crispiness.

The word Ton comes from "pig" and Katsu is short for Katsuretsu, derived from the English word "cutlet".

Yakitori (yaki = grilled, tori = chicken) are traditionally grilled chicken skewers made up of pieces of meat from all chicken parts, such as breasts, thighs, skin, liver and other giblets.

Tsuyu or mentsuyu is a Japanese soup base commonly used in soba and udon noodle dishes.

It is used as a flavoring in many dishes, whether meat, tofu or vegetables. This tsuyu is the result of extensive research to enhance vegetables aroma and flavor. Vegetables aroma and umami spill out into your mouth as you enjoy your somen, sobas or udon.

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

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

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.

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.

This vinaigrette is a sure value for your preparations.

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...

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.

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.