Oli-sauce Tonkatsu affinee, 350g net

In January 1995, the seat and the factory were completely burned and devastated by the great earthquake of Hanshin Awaji. The factory quickly rebuilt but the sauce disappeared from shop stalls. The reconquest of the market has been complicated.

It was done thanks to the establishment, in production, of the traditional sedimentation method

In their factory, they make vegetables, fruits, spices, etc., raw materials of the sauce, boiling them in a pot. The finished product is refined in another tank and separated by spontaneous decantation. This manufacturing process is the traditional "sedimentation method". The long-term maturation, in tank, many ingredients, is complex and transforms the material, promoting a rich aroma and a soft taste. Suspension materials from this decantation become the raw material of the Worcester sauce, and the sauce that has accumulated at the bottom of the tank is then deposited and aged and then marketed.

The refined Tonkatsu sauce was born from the consequences of the earthquake. The sauce remained in tank the time of reconstruction and developed exceptional flavors and flavors. The product is unique and remains in memory of the earthquake.

You understand it, it is a grand cru, to accompany your pork-breaded cutlets, turkey, calf ... but also to raise your oxef tartars, stuck or boiled vegetables, your pasta, your Okonomiyaki, your Takoyaki ...

Black pepper and red wine bring out the taste of the dish. You can enjoy a deep taste and a spicy feel.