Japanese sauces (2024)

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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.

From €8.05

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.

From €4.20

From €10.65

Tokiarubeshi organicsoy sauce is simply a great vintage.

*Organic product certified by FR-BIO-01

From €5.10

This sauce is made from barley miso that has been aged and dried for a long time, keeping intact its flavors.

Barley miso is a fermented condiment made from barley, a singularity that sets it apart from other miso products and has a lot to do with the town where it's based, Miyakonojyo, in Miyazaki prefecture, an area strongly influenced by Kirishima mountains and Sekinoo waterfalls, which give miso its distinctive flavor.

Only 4% of all miso produced in Japan is barley miso. Made using a traditional method, this miso brings out barley complex flavors and unique aromas.

From €55.00

From €32.30

Dashi shoyu soy sauce is a combination of fermented seasonings creating a synergy of flavors. It is enriched with a natural broth made from fish extract (dried bonito Katsuobushi) and mirin.

Its salt content is reduced compared to ordinary soy sauce.

From €85.00

From €17.70

From €5.40

Kyushu island is reputed to be shochu cradle and kingdom, an alcohol originally distilled from sweet potatoes, and since then from barley, black sugar, rice...

Most popular shochu type is imo-jochu, made from sweet potato (imo) produced mainly in Kagoshima prefecture. Sweet potatoes are mainly grown on the fertile Shirasu plateau. This atypical barbecue sauce is made from sweet potato shochu. This alcohol elegant sweetness and its characteristic aroma evoke lychee, muscatel and sometimes a complexity akin to lilac.

From €5.85

This sauce is made from barley miso that has been aged and dried for a long time, keeping intact its flavors.

Barley miso is a fermented condiment made from barley, a singularity that sets it apart from other miso products and has a lot to do with the town where it's based, Miyakonojyo, in Miyazaki prefecture, an area strongly influenced by Kirishima mountains and Sekinoo waterfalls, which give miso its distinctive flavor.

Only 4% of all miso produced in Japan is barley miso. Made using a traditional method, this miso brings out barley complex flavors and unique aromas.

From €11.75 -50% €23.50

From €3.40

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 "Warish*ta". 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.

From €85.00

From €6.59

Aosa seaweed is also known as « aosa nori ». It is widely used to flavor spices mixtures (shichimi), potatoe chips, furikake, okonomiyaki and other takoyaki, soups, udon and ramen, giving them a real umami concentrate.

Our artisan, Koujiya, founded in 1816, is a renowned miso and soy sauce manufacturer located near Geku, Ise-jingu shrine, in the town of Ise, Mie prefecture.

Our version contains no additives, preservatives or flavor enhancers.

From €4.20

From €3.20

The 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.

From €16.25

From €17.15

From €4.70

From €9.65

From €25.95

This hand-craft home-made japanese sauceis made from dried bonito dashi broth, including shiitake mushrooms and kombu seaweed.

From €8.00

From €9.15

Ponzu is a Japanese condiment sauce based on soy sauce and citrus juice.

Ponzu Pon de Dore is made with long green onions. Toyama Prefecture is renowned for its long green onions cultivation. When long green onions are harvested in winter, under the snow, their flavors are particularly concentrated.

Winter-harvested vegetables are known for their richness in free amino acids (for long spring onions, 547 mg / 100g, high concentration of alanine, glutamate, asparagine, serine, glutamine...) and their sweet taste.

From €28.70

From €9.15

From €44.00

From €11.42

Goma dare, Japanese sesame sauce, is an extremely versatile sauce that goes with almost anything.

Traditionally used as a sauce accompaniment to Japanese shabu shabu hot pot, it can also be used to season salads, meats, rice bowls, noodles... "Goma" means sesame and "dare" translates as sauce in Japanese. This delicious sauce is traditionally made from sesame paste, sugar, soy sauce, rice vinegar and dashi. Goma dare sauce is found in most Japanese family refrigerators.

From €8.00

From €6.59

Yuzu 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.

From €8.00

From €6.10

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.

From €85.00

From €3.40

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.

From €4.50

Yakiniku means grilled meat. Japan's food culture had long prohibited the consumption of meat, and underwent profound changes during the Meiji period (1868-1912). Ban on eating meat was lifted with the arrival of Western culture.

Sukiyaki and other meat dishes are representative of this change, and special cooking methods were developed to add flavor to the meat and eliminate its sometimes strong odor, making it tastier.

From €4.50

Yakiniku means grilled meat. Japan's food culture had long prohibited the consumption of meat, and underwent profound changes during the Meiji period (1868-1912).

Ban on eating meat was lifted with the arrival of Western culture. Sukiyaki and other meat dishes are representative of this change, and special cooking methods were developed to add flavor to the meat and eliminate its sometimes strong odor, making it tastier.

From €25.00

From €5.10

Color of this soy sauce is dark, its mouth feels rich in umami, the salt is balanced.

*Organic product certified by FR-BIO-01

From €5.75

Tonkatsu has been a popular Japanese specialty since 1899! But did you know that the famous Japanese Tonkatsu sauce has its roots in the creation of the first English Worcester sauce factory, the Dohman Seasoning Research Institute, in Japan in 1923?

This sauce, imported via the port of Kobe, spread throughout Japan with European culinary culture. However, people began to seek a thicker, richer and more familiar taste in Japan. In 1948, it used corn starch.

Sauce developed at this time was Japan's first No-ko (thick, rich) sauce, called Tonkatsu Sauce. Very popular, this sauce then invaded many restaurants specializing in Okonomiyaki and Takoyaki...

From €21.25

From €11.75

Oranges and citrus fruits are called "kankitsu" in Japan. Their juice is used in a wide range of seasonings, from vinegars to ponzu.

Word "ponzu" translates as "squeezed juice of sour oranges" in Japanese. This word comes from the Dutch "pons", meaning "punch", which later became ponsu, a "drink of mixed ingredients".

Finally, the suffix "su" was replaced by "zu", meaning "vinegar". Ponzu is a Japanese condiment sauce generally made from soy sauce or tamari, citrus juice, mirin, katsuobushi (bonito flakes), kombu and rice vinegar. It is highly appreciated as a condiment for sashimi, shabu shabu, meat or fish tataki, gyoza, cold somen, tempura...

From €125.00

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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.

From €5.75

This sauce, very popular in Japan, owes its appearance to the famous British Worcestershire sauce in Japan, for which it stands as an alternative.

This Worcestershire sauce became established with the development of Western cuisine in the Land of the Rising Sun. Chuno sauce is slightly spicier, subtly tangy, creamy, with fruitier and sweeter accents.

It's the perfect seasoning for raw vegetables (baby carrots, cucumbers, cauliflower florets, radishes...), tonkatsu breaded pork loin, okonomiyaki, Japanese potato croquettes... Chuno sauce can be used as a dipping sauce for French fries, korokke (Japanese croquettes) or okonomiyaki (salted Japanese pancakes), rather like ketchup or barbecue sauce.

From €8.00

From €138.00

From €7.45

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.

From €4.50

Yakiniku means grilled meat. Japan's food culture had long prohibited the consumption of meat, and underwent profound changes during the Meiji period (1868-1912).

Ban on eating meat was lifted with the arrival of Western culture. Sukiyaki and other meat dishes are representative of this change, and special cooking methods were developed to add flavor to the meat and eliminate its sometimes strong odor, making it tastier.

From €7.35

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.

From €42.70

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.

From €14.95

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.

From €29.55

From €48.80

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.

From €85.00

From €16.70

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

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

From €11.80

From €8.40

From €12.45

Ki Joushu soy sauce

This soy sauce is made from whole, wheat and non-defatted soybeans grown in Nagano, groundwater from the Shigakogen plateau and solar salt.

From €20.50

From €12.50

It's a very grand cru !

Warabeuta tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and traditional Japanese sea salt called "umi no sei".

From €10.10

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From €44.60

From €16.70

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".

From €6.97

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From €21.80

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From €7.90

Shiro shoyu white soy sauce is distinguished by its light color.

Its use as a seasoning does not alter the color of food.

n Japan, it is renowned for highlighting seasonal colors. Guaranteed free from colorants, sweeteners, additives and preservatives, it is relatively salty.