Japanese sauces

This miso soup is unique, with no additives, coloring or other additives. It is made from barley miso.

Shio ponzu is a light ponzu condiment, not containing soy sauce like most classic ponzus.

This 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!

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

The fruits chosen for the elaboration of this ponzu are distinguished by their acidity. The yuzu is recognisable by its green mandarin notes, the daidai by its acidity and its lovely bitterness similar to bergamot, yuko and kabosu then sudachi by their notes reminiscent of wild green lime, with slightly peppery accents.

The most popular sauce to accompany meats and vegetables is shabu shabu goma dare, a sauce rich in roasted sesame seeds.

Yakitori, traditionally small skewers made of chicken (thigh, garlic, rump, skin, cartilage, liver, heart...) are one of the favorite dishes of Europeans traveling to Japan.

Sauce used to coat yakitori gives them a sweet-savory gourmet touch that's appreciated by all. Our sauce is made from granulated sugar, giving a pleasant, fragrant and appetizing glaze.

Sukiyaki, 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.

Rice 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.

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

Hoi sin sauce is a Chinese barbecue sauce.

Here, it has been revisited to bring it into line with Japanese tastes. The version we're offering has the particularity of being natural, with no added additives, colorants, preservatives or other flavor enhancers.

This 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.

Ohgon 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.

Goma means sesame in Japanese. Goma dare Sauce is a popular Japanese sesame sauce for dips, side sauces or seasonings.

This is the choice sauce for shabu shabu. It's best known as one of the sauces to dip when enjoying Shabu Shabu or Japanese meat stew (traditionally) or fish, crab, vegetables...

Goma dare sauce presented here is made from a blend of sesame seeds in three forms: paste, ground and chopped. This sesame sauce is very consistent, creamy, tasty and flavorful.

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

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

This sauce is mainly composed of numerous Kitakyushu vegetables blended with two types of soy sauce to create a deep sweetness.

Ohgon 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.

Teriyaki word combines two Japanese words: teri, meaning bright (shiny), and yaki, meaning to grill. Although technically a style of cooking, the term teriyaki generally refers to associated thick, sweet and savory sauce.

Teriyaki sauce can be used as a marinade or as an accompanying sauce. It is very popular with grilled meats and vegetables, chicken, seafood (shrimps), steaks, fish, often used as a glaze.

Although it is world-famous, especially for grilled chicken, it can also be used in the oven or under the grill, in a frying pan, in a casserole or even in a wok for stir-fries. It's a favorite on poultry kebabs, as well as pork or beef ribs and burger burgers.

This vinaigrette is a sure value for your preparations.

This japanese vinaigrette is creamy and smooth.

Japanese Worcester sauce is not to be confused with English Worcestershire sauce.

Japanese sauce is composed of fruits, vegetables, spices, sugar...

Ponzu soy sauce is a traditional Japanese seasoning that combines soy sauce and citrus juice.

One of the hallmarks of ponzu from artisan Goto Shoyu is that it is made entirely without additives such as chemical seasonings, preservatives, colorings, sweeteners or artificial flavors.

For this ponzu, manufacturer has sought the perfect balance between aroma, acidity and flavor.

Tamari soy sauce on which this ponzu is based contains no wheat, as it is made from soybeans. Igeta Shoyu, our artisan, has been making exceptional traditional soy sauces for over a century.

This powerful tamari soy sauce is generously enhanced with 30% yuzu juice and daidai juice (this fruit, not picked when ripe, turns green only to ripen again the following season), mirin, rice vinegar, sake and kombu seaweed.

Tsuyu or mentsuyu is a Japanese soup base commonly used in soba and udon noodle dishes.

It is used as a flavoring in many dishes, whether meat, tofu or vegetables. This tsuyu is the result of extensive research to enhance vegetables aroma and flavor. Vegetables aroma and umami spill out into your mouth as you enjoy your somen, sobas or udon.

Ponzu offered here contains no animal products, additives or colorings. It has a refreshing taste and the very fruity and fragrant notes of yuzu juice. It can be used in a wide variety of dishes.

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

Tonkatsu has been a popular Japanese specialty since 1899!

It is a thin slice of pork loin, very tender, breaded and fried until it reaches a perfect crispiness.

The word Ton comes from "pig" and Katsu is short for Katsuretsu, derived from the English word "cutlet".

Yakitori (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.

In Japan, gyoza are traditionally dumplings of minced pork with nira chives, green onion, cabbage, ginger, garlic, soy sauce and sesame oil, then wrapped in a thin dough, steamed and grilled on a griddle.

In 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.

This 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.

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.

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

Teriyaki sauce can be used as a marinade or as a side sauce. It is very popular with grilled meats and vegetables, chicken, seafood (shrimp), steaks and fish, and is often used as a glaze.

This 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).