Sauces for salads and raw vegetables

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

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.

Shiso (or perilla) is a traditional Japanese herb with a fresh, fruity, slightly minty aroma. Red variety, known as Aka Shiso, has purple leaves and pink flowers. Shiso is high in vitamin A and vitamin C, and is used to season Japanese dishes such as sushi, sashimi, tempura and umeboshi plums.

This vinaigrette is a sure value for your preparations.

Our artisan, Yuasa Farm, has been producing ume at the foot of Mount Haruna in Takasaki City, Gunma Prefecture, for over 100 years, since the 1900s. Less than 1% of umeboshi in Japan is certified organic and processed organically. This kakeru ume sauce is made by fermenting plums in salt and diluting them with the resulting liquid. It is ideal for adding flavor to salad...

Seasoning sauces are ubiquitous on Japanese tables and in the pantries of every family in Japan. This dressing offers the unique aromas, flavors, and fragrances of a typical seasoning made in accordance with tradition by the master artisans of Tobaya Suten. It's a real favorite. The sesame is very present, the saltiness...