Meat sauce

Kyushu island is reputed to be shochu cradle and kingdom, an alcohol originally distilled from sweet potatoes, and since then from barley, black sugar, rice... Most popular shochu type is imo-jochu, made from sweet potato (imo) produced mainly in Kagoshima prefecture. Sweet potatoes are mainly grown on the fertile Shirasu...

Rice koji is the basis of traditional Japanese food culture known as "fermentation". Its roots date back to the Nara era (710 to 794). Rice koji or malted rice is cooked rice that has been inoculated with Aspergillus oryzae, a ferment widely used in Japan.

This japanese sauce is natural, delicious, unctuous, representative of the Japanese taste. The miso brings sweetness and velvety, the yuzu fruity and tart notes,...

In Japan, consumers are particularly fond of tender, juicy, tasty meats. Japanese Chefs regularly use a tenderizing mix called Magic tender. Presented in powder form, it is made from plum vinegar, an acidity regulator, dextrin and sweet potato and manioc starch cake. Diluted in water at 2-4%, it helps to: <p...

Tonkatsu has been a popular Japanese specialty since 1899! It is a thin slice of pork loin, very tender, breaded and fried until it reaches a perfect crispiness. The word Ton comes from "pig" and Katsu is short for Katsuretsu, derived from the English word "cutlet".

This sauce is made from barley miso that has been aged and dried for a long time, keeping intact its flavors. Barley miso is a fermented condiment made from barley, a singularity that sets it apart from other miso products and has a lot to do with the town where it's based, Miyakonojyo, in Miyazaki prefecture, an area...

The essential japanese sauce to glaze and coat all your grilled fish and meats.

This is the traditional japanese sauce used to top the grilled Japanese "unagi " eel.

Yakitori (yaki = grilled, tori = chicken) are traditionally grilled chicken skewers made up of pieces of meat from all chicken parts, such as breasts, thighs, skin, liver and other giblets.

Here is one of the most symbolic japanese sauces of Japanese cuisine.