Soy sauce based dressing having rich roasted sesame aroma and that is one of the most popular dressing in Japan.
|Dimensions||9 x 9 x 28 cm|
soy, wheat, sesame
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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.
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.
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.
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
Thailand’s famous Mae Ploy brand sweet chilli sauce, ideal with chicken as well as seafood, vegetable dishes and as a dipping sauce for spring rolls & dim sum.
A 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.