Japanese sauces
-
Carrot and rice koji dressing
- In stock
From €7.45Rice 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.
-
Yakimen sauce for fried noodles
- In stock
From €8.00This sauce is mainly composed of numerous Kitakyushu vegetables blended with two types of soy sauce to create a deep sweetness.
-
Yuzu ponzu spicy
- In stock
From €6.59Yuzu ponzu is one of Japan's signature sauces, combining soy sauce, katsuobushi-infused dashi broth, yuzu citrus and usually a little vinegar and mirin.
It is highly appreciated as a condiment for sashimi, shabu shabu, meat or fish tataki, gyoza, cold somen, tempura... Ponzu is also excellent as a marinade or salad dressing.
Kombu gives ponzu sauce same umami flavor as dashi, while citrus juice and vinegar add acidity and soy sauce adds salt.
excluding specials