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16 products
16 products
Vinegary soy sauce with yuzu flavours.
Can be used as a soy sauce or a vinegar; ideal for salads, cold noodles, dumplings, Chinese fondues, to accompany fried food and for grilled fish and meats.
Tamari thick soy sauce aged 2.5 years in Japanese cedar barrels.
It is the perfect finishing sauce for your sashimi, dumplings and grilled meats.
Light soy sauce, fermented 6 months in Japanese cedar barrels.
Light soy sauce is an excellent substitute for salt, adding depth and umami. Use it in omelets, risottos, sauces and broths.
Koikuchi dark soy sauce aged 3 years in Japanese cedar barrels.
This soy sauce is ideal for dipping your sushi, marinating your vegetables and meat, as well as adding depth to your salad dressings and sauteed recipes.
Dashi and garlic flavoured soy sauce.
Use as a seasoning for meats and grilled meats (and vegetable alternatives).
***On sale (expires 2026/02), but can be safely consumed for an additional 180 days.***
Concentrated dashi broth made from smoked bonito flakes and seasoned with soy sauce.
Diluted in 8 parts water, this concentrate can be used as a base for your broths and soups.
Diluted in 4 parts water, it can also be used as a dipping sauce.
Teriyaki style sweet soy sauce.
Use for chicken and salmon teriyaki, donburi, sukiyaki sauce, or nimono (savory stew).
Dilute 2 to 3 times for gyudon (beef bowl), or oyakodon (chicken and egg bowl).
※ On sale (best before 2026/02), but can be consumed 180 days beyond that date.
Vinegar made from the natural fermentation of Japanese plums.
Perfect for seasoning salads, preparing Japanese pickles (such as pickled radish or cherry blossoms), or as a natural coloring agent to enhance your dishes.
Dashi soy sauce spiced up with dobanjiang chili paste.
Use it as a seasoning or dipping sauce for your asian dishes or dilute it with 5 parts of water to make a soup.
To cook authentic Japanese food at home, treat yourself to a kit of these condiments, the staples of Japanese cuisine.
This kit contains:
- Haizakura - dark soy sauce (150 ml)
- Shiro Dashi - dashi broth (400 ml)
- Hon Mirin - Japanese cooking wine (300 ml)
- Genmai Su - rice vinegar (200 ml)
For more details on each of these products, please consult the individual product sheets.
- Dashi Shoyu - Dashi Broth with Soy Sauce
- Shojin Dashi - Vegan Dashi Broth
- Wafu Tare - Teriyaki Soy Sauce
- Ninniku Dashi Shoyu - Garlic Dashi Broth
- Piri Dashi Shoyu - Spicy Chili Dashi Soy Sauce
This kit contains:
- Haizakura (150 ml): this dark soy sauce is ideal for sushi and all types of cooking.
- Tamari (150 ml): Tamari shines when used as a dipping sauce for sashimi or as a finishing touch on meat and vegetables.
- Usukuchi (150 ml): Light usukuchi soy sauce is perfect for broth bases or as an aromatic salt for cooking.
- Yuzu Ponzu (400 ml): Ponzu can be used as both a soy sauce and a vinegar. It is ideal for salads, cold noodles, dumplings, hot pot, as a sauce for fried foods, and for grilled fish and meat.
- Shiro Dashi (400 ml): This dashi concentrate can be mixed with 10 parts water to make a broth for soups and cooking, or used as is to flavor dishes.