Various sauces

Sauce for stir-fries with panko or katsu. Particularly indicated on the pork as cutlets or croquettes of potatoes or meat.

Fruits and vegetables blends with spices, vinegar, sugar, salt and many other amazing ingredients! Without food additives (caramel, thickeners, chemical additives and sweeteners) its color is absolutely natural and is given by the fantastic mixture of the natural ingredients used.

Sriracha sauce is a chili sauce made with chillies, distilled white vinegar, garlic, sugar and salt. Its name comes from the town of Si Racha, Chonburi Province, where it may have initially been produced to be served in local seafood restaurants. This is the version mixed with mayonnaise.

This sauce is absolutely essential to give the right and original taste of the Kansai of the famous octopus balls known as takoyaki.

The taste of the oyster is prized in Asia and Japan for the preparation of sauces and dishes. The taste is iodine, delicate and full of umami.

Sauce for frying with panko or katsu. Particularly indicated on the pork, such as cutlets or croquettes of potatoes or meat.

Sauce otafuku ideal to garnish the characteristics of noodles in the pan. The union with this special sauce will create those typical flavours and aromas of the vegetables just stewed. This sauce has the characteristic of having a flavor very low, with a salt content reduced by 15% compared to the normal.

Tired of the usual pasta? Hard to say... but surely if you want to try the spaghetti revisited in the eyes of the eastern this product is what you need! The envelope contains the necessary for two servings, spicy sauce with sesame seasoning, and the seasoning dry powder to put over the spaghetti. Nothing complicated, cook the spaghetti as Italian tradition, drain and then add the sauce and spices!

Zabon is an exotic pomelo, imported from China to Japan and cultivated in Nagasaki. It is different from the varieties of Buntan and Banpeiyu. This sauce pomelo salad, it is an excellent alternative to soy sauce for the sashimi. It is suitable for white fish and it will be perfect as a sauce for dipping tempura, French fries. It is perfect for salads, raw vegetables, steamed vegetables and is a delicious blend with olive oil. The japanese appreciate it also to flavour marinades or when you can taste grilled meat and fat (pork, lamb).

Yukō is a citrus fruit unique to Nagasaki, where it is grown only in a part of the city since the beginning of the Edo era. Currently, about 100 trees Yukō are in protected areas and the volume of total production has reached painfully 10 tonnes in 2017. The appearance of the yukō is similar to that of yuzu and hyuuganatsu. The color is lemon yellow light. The fragrance is softer and sweeter than the yuzu, the fruit is fresh and sweet and contains very little bitter. This dressing mandarin, yukō ponzu, it is an excellent alternative to soy sauce for the sashimi. It is suitable for white fish and it will be perfect as a sauce for dipping tempura, French fries. It is perfect for salads, raw vegetables, steamed vegetables and is a delicious blend with olive oil. The japanese appreciate it also to flavour marinades or when you can taste grilled meat and fat (pork, lamb).

The fish sauce is a condiment derived from fish that has undergone a long process of fermentation. It is an essential ingredient in many dishes, soups, and curries, indochinese, and replaces the salt. It is a basic ingredient for many cuisines like vietnamese, thai, laotian, cambodian, filipino, chinese, and other countries of South-east Asia. Can be added to any dish during the cooking process or mixed with other condiments in different ways depending on local customs of each Country mentioned: with fish, shellfish, chicken and all types of meat. In Southern China, is often used in soup, broth and casserole.

Daikon grated with carrot and red pepper