BBQ con salsa japonesa

Your Japanese-style barbecue

MARINATE • GRILL • SPRINKLE • TOAST

I MARINATE

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I GRILl

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I SPRINKLE

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I TOAST

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🥢 I marinate

For exceptional skewers and to add depth even before cooking.

In Japan, marinating is a subtle yet essential art. It infuses without masking, reveals without overpowering.

Soy sauces: the foundation of everything. A simple marinade: soy sauce + garlic + sesame oil for beef, chicken, mushrooms...
Mirin: the sweetness that creates a caramelized crust.Classic yakitori marinade: soy sauce + mirin + cooking sake (1/1/1 ratio) for chicken, tofu.
Cooking sake: the pros’ secret. It tenderizes the meat and removes strong odors. Combined with sake + soy + mirin, it forms the universal base of Japanese marinades.
Yuzu kosho: the standout favorite. Quick marinade: yuzu kosho + olive oil + a dash of soy sauce for shrimp, fish, grilled zucchini.

🔥 I grill

For glossy, juicy, perfectly balanced grilled dishes: the sauces are applied, caramelized, and concentrated.

Yakitori sauce — the essential reference. Brush chicken skewers several times at the end of cooking for a glossy, lacquered glaze.
Ponzu — the fresh, tangy dip. Serve in a small bowl for dipping beef, shrimp, or grilled vegetable skewers.
Tare sauce. Brush at the end of cooking on ribeye, pork ribs, or chicken wings for an intense, glossy crust.
Tonkatsu sauce — the unexpected wildcard. As a dipping sauce for pork skewers or grilled vegetables. Mixed with mayo, it makes a powerful dipping sauce.

🌶️ I sprinkle

A few pinches of Umami-so are enough to transform a dish.

These seasonings are used like grated Parmesan that everyone can sprinkle over their dish, playing on texture, aroma, and surprise.

Umami-so Sesame — the BBQ classic. Toasted sesame notes, to sprinkle directly over skewers right off the grill.
Umami-so Yuzu — surprising freshness. The umami + citrus pairing is typically Japanese. It brings lightness and brightness to grilled foods — perfect for fish and vegetables
Umami-so Garlic & Herbs — a bridge to French flavors. It evokes familiar flavors while adding umami depth. Ideal for: lamb, pork, potatoes, and grilled vegetables.
Umami-so Curry Mix — for the adventurous. A spiced, aromatic touch that transforms any skewer into something unexpected. Ideal for: chicken, shrimp, grilled vegetables “exotic BBQ style

🍸 I toast

Because a barbecue is also a moment of sharing... Here are drinks and aperitif pickles selected to accompany grilled foods and enhance their nuances.

Umeshu — a favorite among beginners.
Serve chilled over ice or with sparkling water as an aperitif. Pairs perfectly with sweet-savory BBQ marinades.
Fresh sake — the authentic choice. Serve chilled in a white wine glass, like a summer evening wine.