Japanese sauces
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Ohgon no aji sauce - Mild
- In stock
From €4.20Ohgon 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.
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Ohgon no aji sauce - Hot
- In stock
From €4.20Ohgon 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.
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Sukiyaki no tare Sauce
- In stock
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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Shabu Shabu Goma dare sauce
- In stock
From €4.70The most popular sauce to accompany meats and vegetables is shabu shabu goma dare, a sauce rich in roasted sesame seeds.
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Shogayaki no tare sauce
- In stock
From €3.20The 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.
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Yakiniku barbecue sauce
- In stock
From €28.70Here is one of the most symbolic japanese sauces of Japanese cuisine.
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Teriyaki sauce
- In stock
From €29.55The essential japanese sauce to glaze and coat all your grilled fish and meats.
excluding specials
