PONZU SAUCE, SOY SAUCE, YAKITORI SAUCE, TSUYU BROTH, HOW TO USE THEM?

SOY SAUCE (SHÔYU) 大豆

Sauce made from fermented soy and wheat. Due to the roasted wheat content, soy sauce is not suitable for people with gluten intolerance or allergies. To use with your raw fish and Japanese preparations. Also available with plum or sesame and onion.

SESAME SAUCE ゴマ

Sauce based on golden sesame with a very fragrant taste and rich in minerals and vitamins. The benefits of sesame are numerous: rich in fiber and minerals. To season your salads or your hot meat or vegetable dishes.

TSUYU BROTH つゆ

Rich in umami, this broth base to dilute is composed, among other things, of soy sauce, mirin, kelp, Japanese vegetables such as Shiitake mushrooms and sugar. It is widely used to flavor soups, broths, soba and ramen.

PONZU SAUCE ポン酢

Sauce made from yuzu juice. The flavor of ponzu sauce is intense and savory, with notes of umami and citrus. Can be used as a sauce with your seafood, a marinade for your grilled meats or a vinaigrette for your salads, noodles or rice.

YAKIMEN SAUCE ヤキメン

Fragrant and spicy soy sauce. Can be used to season your fried noodles or to accompany your rice dishes and sautéed vegetables.

DASHI KELP BROTH

YAKITORI SAUCE 焼き鳥

Sweet sauce composed, among other things, of soy, mirin (unlike Teriyaki sauce) and molasses. Use for your grills, marinades and to season meats, fish, vegetables, sushi and makis.

BAMBOO SHOOT SAUCE 筍

Ouma bamboo shoot sauce combined with soy sauce. Sauce for dressing salads.

SESAME OIL AND SUSHI VINEGAR