- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Add your deal, information or promotional text

SAUCES

Present in many Japanese recipes, sauces add depth, freshness and umami to all preparations! Sweet, savory, thick or light, they all have many uses in Japanese recipes. Low in fat, they help balance rich dishes.

FAQ
WHAT ARE THE DIFFERENT JAPANESE SAUCES?

In Japan, the most popular sauce is soy sauce! Made from fermented soybeans, wheat, water and salt, it's used daily to add salt and umami to dishes. Along with wasabi, it's a must for sushi and maki. Like miso or rice vinegar, soy sauce can be found in every Japanese cupboard. Because of its composition, it is not suitable for people with gluten intolerance, but alternatives do exist. Soy sauce is the base for many other sauces.

Ponzu sauce is made by simmering mirin, rice vinegar, katsuobushi flakes (fine shavings of dried bonito) and kombu seaweed. The juice of one or more citrus fruits, such as yuzu, sudachi or lemon, is added. The result is a tangy, refreshing sauce that can be used to season fish and meat dishes, or as a salad dressing.

Teriyaki sauce is also very popular: it's made from soy sauce, mirin and sugar, and can be thickened with cornstarch. Sweet and thick, it is used to glaze fish, meat or tofu. It adds a beautiful caramelized sheen to dishes. It is also used in the famous yakitori chicken skewers.

Tsuyu or "noodle sauce" is made from soy sauce, to which sake, mirin and dashi broth are added. Traditionally used to season cold noodles, it can also be served with tempura.

Search

×

Wishlist


My Wishlist