Japanese sauces
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Sauce à l'algue akamoku
- In stock
From €6.97This 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.
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Yakitori sauce
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From €8.00Yakitori (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.
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Chubo sauce Karubi yaki no tare
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From €11.00This 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.
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White amber tamari sauce, 20 months aged
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From €11.80A very, very great vintage, very rare, much appreciated by Chefs as a secret ingredient in simmered dishes, marinated vegetables, vinaigrettes...
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Yakiniku sauce
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From €7.40Our 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. -
Soy sauce dashi shoyu
- In stock
From €32.30Dashi shoyu soy sauce is a combination of fermented seasonings creating a synergy of flavors. It is enriched with a natural broth made from fish extract (dried bonito Katsuobushi) and mirin.
Its salt content is reduced compared to ordinary soy sauce.
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Soy sauce Shussai ginger flavored
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From €8.40Ginger precipitates in this soy sauce bottle. Mouth is lively, fresh, with surprisingly citrus notes.
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Tamari Warabeuta soy sauce
- In stock
From €37.35It's a very grand cru !
Warabeuta tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and traditional Japanese sea salt called "umi no sei".
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Tamari Tsuresoi soy sauce
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From €10.10Tsuresoi tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and sea salt. The refining takes place in nearly 150 years old Japanese cedar vats.
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Tamari Najimi soy sauce
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From €7.50Najimi tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and sea salt.
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Kajita Yasutsugu Saishikomi double fermented soy sauce
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From €28.30This double fermented soy sauce was born from Yasutsugu KAJITA (Kajita Shoten 13th generation) strong thought and passion. It is a regular soy sauce, made over a two-year period, from soybeans and wheat grown exclusively by farmers under contract to Kajita Shoten.
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Premium smoked soy sauce with cherry charcoal Sakura
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From €11.00This premium smoked soy sauce is made from locally grown soybeans, Gunma Prefecture, wheat, salt and water, and slowly fermented over 24 months.
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Hon tamari soy sauce
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From €55.00This Hon Tamari soy sauce appears on the surface of soy miso when it matures naturally, after 18 long months. It is diluted with water to make it more fluid.
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White Tamari soy sauce Asuke Mikawa Shiro Tamari
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From €42.00The soy sauce we offer is the Asuke Mikawa Shiro Tamari
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White Kurano Shiroshibori soy sauce
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From €20.00A natural white soy sauce, without any additives or preservatives for the most demanding connoisseurs.
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Black Kiipon Kuromane soy sauce
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From €15.20An authentic and exceptional natural soy sauce, without any additives, colourants or preservatives.
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Rosanjin soy sauce
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From €20.50According to Japanese food connoisseurs, this soy sauce shows off the highest levels of art and tradition, putting all other soy sauces in the shade. A unique sauce, made from the best soya, wheat and Hokkaido rice.
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Double fermented Saishikomi Kinbue soy sauce
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From €9.15Fueki Shoyu offers us a double-fermented Saishikomi soy sauce
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Tatsumi Tennen Jyozo Marudaizu shoyu Usukuchi soy sauce
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From €15.70This Tatsumi Usukuchi soy sauce has an appetizing scent, a refreshing taste, a condensed umami flavor that spreads well compared to a classic soy sauce.
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Crunchy Super Sel freeze-dried 6 to 10 years aged soy...
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From €85.00Kamebishi used sauces from 6 to 10 years of age for this freeze-dried soy sauce.
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Crunchy freeze-dried 3 years aged soy sauce crystals
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From €29.00Kamebishi's 3 years aged soy sauce has simply been freeze-dried.
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5 years aged brewed shoyu soy sauce
- In stock
This shoyu soy sauce, from a moromi matured five long years in cedar casks, has a pleasant salinity and a rich and powerful umami.
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Salad and grilled meat sauce with white miso and yuzu
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From €8.40This 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! -
Sukiyaki no tare Sauce
- Available soon
From €3.40Sukiyaki, a traditional Japanese dish from the "nabemono" (one-dish) family, is said to have originated in the late 19th century in the city of Kobe. However, different, more rudimentary versions dating from the early 19th century use similar processes to cook fish, game birds and seafood.
It consists of thinly sliced beef, leeks, shiitake mushrooms and tofu. The beef is grilled, then boiled in a mixture of soy sauce and sugar in an iron pot. Other ingredients are eaten after the beef, slowly simmered in a sauce called "Warishita". Tasting is recommended after dipping the ingredients in a small bowl of beaten raw egg. As a side dish, it is customary to serve a bowl of steamed rice.
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2 years aged brewed shoyu soy sauce
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From €14.80This shoyu soy sauce, made in the purest tradition, is married to Nigari which preserves its flavor and enriches it with deep notes.
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Yuzu ponzu with koji
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From €37.65Rice 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 ferment releases enzymes that ferment rice, breaking down its carbohydrates and proteins.
This process can also be applied to other cereals such as barley, as well as leguminous plants such as soy and beans.
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Spicy Soy Sauce
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From €12.40This 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).
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3 years aged brewed shoyu soy sauce
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From €22.00This shoyu, naturally thick, is a soy sauce rich in moromi (soya must), tannic.
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Sweet Teriyaki Shoyu soy sauce
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From €10.00Nishikidôri called on a renowned shoyu soy sauce producer to elaborate a sweet soy sauce of quality, very round in the mouth, rich in flavor.
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Takenoko bamboo shoot sauce
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From €6.97In 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.
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White soy sauce Shiro shoyu
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From €9.30Shiro Murasaki soy sauce is distinguishable because of its pale color. Therefore, when it is used as a seasoning, it does not change the color of the food. In Japan, this sauce- quite salty- is renowned for the way it highlights seasonal colors.
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Creamy wasabi soy sauce
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From €44.60This creamy soy sauce is made from a soy sauce that has been refined for 3 years.
Its secret lies in the wasabi oil emulsification with soy sauce. -
20 years aged brewed shoyu soy sauce
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From €85.00Very rich in umami, this authentic soy sauce deliciously mingles tobacco-leaf and soy aroma.
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Soy sauce Tennen Jyozo
- In stock
Tennen-Jyozo soy sauce is a naturally fermented soy sauce using a traditional method that is centuries old. The soybeans are strictly locally farmed.
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Kinbue soy sauce
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From €23.15Kinbue soy sauce is processed using the same traditional production method for more than 200 years. The ingredients are simple : soy, wheat, salt.
excluding specials