Japanese sauces

Yakiniku sauce

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.

Vegan Konotori yuzu ponzu

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

3 years aged Tonkatsu sauce

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

Japanese vinaigrette

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

Wasabi and yuzu vinaigrette

This vinaigrette is a sure value for your preparations.

Teriyaki sauce

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

EEL sauce to top grilled meat, eel and fish

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

Japanese sesame vinaigrette

This japanese vinaigrette is creamy and smooth.

Yakiniku barbecue sauce

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

Black rice vinegar paste medium spicy

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.

Tezukuri tsuyu seasoning

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

Black rice vinegar paste, spicy strong

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.