Can be used not only for salad but also for a dipping sauce, seasoning sauce and soup stock for hot pot. Made in Japan.
|Dimensions||7 x 7 x 17 cm|
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A bulk type of classic and Japan’s favourite sauce for cutlets. This sauce is dark, thick, and has a complex sweet/savoury flavour derived from a combination of fruits and vegetables, vinegar, saccharides and spices.
Produced in a traditional recipe containing fresh anchovies and pure sea salt and fermented for two years. This is especially great for making Southeastern style food. No MSG and gluten free.
Seven-flavour chilli pepper, a common Japanese spice mixture containg seven ingredients (mainl coarsely ground red chilli pepper), also known as togarashi, used as a topping on udon and miso soup
Higher grade of soy sauce for takeaway food and lunch box packed in a small plastic package. Yamasa product, one of the top traditional soy manufacturer.
A bulk type of Japanese sweet rice wine keeping a dish mildly acidic and similar to cooking wine, but lower in sugar and alcohol, and provides a more umami flavour to savory dishes.
Sauce for topping on grilled foods, as well as various kind of sushi. It can be used as a thick teriyaki-style glaze and well mached with any Asian food.
Arajio is a fine-screened, white, crystalline solid, sun dried sea salt. Mild in taste, it contains no anticaking or freeflowing additives or conditioners.
Soy sauce free of gluten and wheat, allowing you to enjoy the sweet, umami-rich fermented soy bean taste in its purest form. A by-product of miso paste, Tamari is darker, thicker and less salty than soy sauce made from soy beans and grain.