Condiments

Karashi is mustard, japanese pepper, which is commonly used on a variety of foods including breaded tonkatsu, hiyashi-chuka (chinese noodles cold), oden, gyoza ,dim sum and even on the natto! This convenient tube spremibile mustard is very smooth and has a taste even stronger than the Karashi normal. An item of great importance to keep on hand in your refrigerator!

The main ingredient in miso is soybeans, which is rich in high quality protein. There are many types of miso, but mainly divided into two categories: "Aka" - red and "Shiro" - white. The red miso is a brown color with a characteristic aroma and intense flavor whereas white miso tends to be lighter and more sweet.

The spicy condiment is ideal for vegetables but can be used on any thing. Of Korean origin kimchi is a traditional dish from Korean made of vegetables fermented with spices; it is, however, an ingredient used in the preparation of other Korean dishes. You can use on grilled meat, chicken, pizza, pasta, noodle, salad and everything you want to give a touch of real spicy!

Get the right amount of "umami" in your kitchen can be difficult. But we have the answer to this problem thanks to this wonderful soup tsuyu. Rich in flavor, is made with four different types of fish, dry fish, as well as the kombu and kelp, to make a broth great for all uses, which is the ideal base for any type of japanese dish.

Soy sauce with less salt content.

Soy sauce, traditional, suitable for everyday use pair with any dish.

This is the famous sauce aromatic Yakiniku no Tare (bbq sauce) features the flavors mellow apple and honey added to a base of soy sauce full of flavor. The unique flavour and unmistakable!

This is the famous sauce aromatic Yakiniku no Tare (bbq sauce) added to a base of soy sauce full of flavor. The unique flavour and unmistakable! Delicate and sweet taste.

Fruit and vegetables mixed with spices, vinegar, sugar, salt and many other ingredients amazing! Without food additives (caramel, thickeners, additives, chemicals and sweeteners) its color is absolutely natural, and is given by the fantastic mixture of natural ingredients used. Worcestershire sauce is tasty and spicy, tonkatsu sauce, with a delicate taste able to give a precise taste and deep to your dishes.

Sauce for the dressing, barbecued eel, served on rice, a delicacy in japanese, which is eternally simple and divine. The sauce to the grid is essential to create a delicious, crisp, but above all tasty grilled eel. This sauce is sweet but with a soy sauce-based, and should be used above the eel before cooking. Special and designed for use on the eel can also be used on other types of meat.

Special edition of the classic soy sauce Yamasa, in a practical format. Soy sauce produced by Yamasa edition of the "Select Extra". The evaluation of the soy sauce is based on the measurement of its chemical composition, especially for amino acids and alcohol. The first degree we find the soy sauce tokkyuu, according to the ikkyuu and the third (standard) level we find the hyoujun. The japanese association in care of the soy sauce adds the other two special grades above the first, the soy sauce, Extra Select that is the Tokusen, and the Ultra-Extra Select that is the choutokusen.

Special edition of the classic soy sauce with less salt in a convenient new format. Soy sauce produced by Yamasa-style Koikuchi, which is the most widespread and used.