Collection: More Savory Sauces & Condiments

Japanese Sauces and Condiments

Elevate your cooking with our selection of authentic Japanese sauces and condiments, designed to bring rich umami and balanced flavors to your meals. From the savory sweetness of teriyaki and unagi sauces to the tangy kick of ponzu and gyoza sauce, our collection offers essential ingredients for creating traditional Japanese dishes. Whether you're grilling, stir-frying, or dipping, these versatile sauces add depth and complexity to everything from sushi and noodles to dumplings and pancakes. Discover the perfect balance of salty, sweet, and savory in every bottle and bring the vibrant tastes of Japan to your kitchen.

• Yakisoba Sauce: A savory and slightly sweet sauce used to flavor yakisoba noodles. It's a thick, dark sauce made with ingredients like Worcestershire sauce, soy sauce, sugar, and mirin. It has a tangy, umami-rich taste with hints of sweetness, perfect for stir-fried noodles and vegetables.

• Teriyaki Sauce: A glossy, sweet-salty sauce used for grilling or glazing meats, often chicken, fish, or tofu. It’s made from a combination of soy sauce, sake, mirin, and sugar, with a smooth, balanced flavor that imparts a sweet caramelized finish when cooked.

• Unagi Sauce (Eel Sauce): This sauce is typically used as a glaze for grilled eel (unagi) but is also great for other grilled meats or rice dishes. It’s a rich, dark sauce made from soy sauce, mirin, and sugar, with a deep, savory-sweet flavor and syrupy consistency.

• Takoyaki Sauce: A thick, savory sauce used for drizzling over takoyaki (octopus-filled savory dumplings). It’s similar to Worcestershire sauce but with a sweeter, more umami-rich flavor. Its complex taste comes from ingredients like soy sauce, sugar, and spices.

• Okonomiyaki Sauce: A sweet and savory sauce used on okonomiyaki (Japanese savory pancakes). It's similar to takoyaki sauce but slightly thicker. Made with soy sauce, Worcestershire sauce, ketchup, and sugar, it provides a balanced, rich flavor with a little tanginess.

• Mirin: A sweet rice wine used for cooking, mirin is an essential ingredient in many Japanese dishes. It adds a mild sweetness and helps balance salty flavors in sauces, dressings, and glazes. It's not as alcoholic as sake but adds a subtle depth of flavor to dishes.

• Gyoza Sauce: Typically served as a dipping sauce for gyoza (Japanese dumplings), it’s a mixture of soy sauce, rice vinegar, and chili oil. The sauce is tangy with a bit of heat, enhancing the flavor of the crispy dumplings.

• Tonkatsu sauce: A rich, savory-sweet condiment that perfectly complements crispy breaded pork cutlets (tonkatsu). Made from a blend of Worcestershire sauce, soy sauce, fruits, and spices, it has a thick, smooth texture and a bold, tangy flavor with hints of sweetness.

• Ponzu Sauce: A citrus-based sauce made with soy sauce, yuzu (or lemon), and sometimes mirin or rice vinegar. It’s tart, tangy, and savory, commonly used for dipping sashimi or as a dressing for salads and hot pots.

• Wasabi: A pungent green paste made from the root of the wasabi plant. It’s used as a condiment in sushi or sashimi to add a sharp, spicy kick. Wasabi has a more aromatic heat compared to chili, with a quick, intense burn that fades rapidly.

• Kewpie Mayonnaise: A Japanese mayonnaise that is smoother, sweeter, and richer than Western mayo. It’s made with egg yolks, vinegar, and a touch of umami from MSG, commonly used in sushi, salads, and okonomiyaki.