41 products
41 products
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Gluten-free tamari soy sauce aged 2 years in Japanese cedar barrels.
Use it as a dipping sauce for sashimi and dumplings or as a finishing sauce on fatty fish and meats.
Extra-virgin sesame oil infused with Japanese scallion and ginger.
Allows you to season your dishes with subtlety whether they are hot (steamed rice, broths, grilled or sautéed vegetables) or cold (tofu, soba noodles or cold udon, ceviche, fish tartare).
100 % pure white roasted sesame paste grounded the ancestral way in a stone mortar.
Can be used as a base for many sauces and dressings, can also be used in some desserts.
Wasabi paste made with real wasabi root, horseradish-free.
Can be used as a seasoning for your meats, fish, et vegetables.
First pressing white sesame oil infused with togarashi pepper, sichuan pepper, star anise and more.
This oil is ideal to spice up your dishes and dip your dumplings.
Authentic mirin aged 1 year and mare without added sugar as prescribed by the traditional recipe.
Try Kamada Shoyu's entire collection of dashi-based soy sauces!
Product Description:
6 X 200 ml cartons:
Dashi Broth with Soy Sauce
Vegan Dashi Broth
Garlic Dashi Broth
Sudachi Yuzu Ponzu
Teriyaki Soy Sauce
Chili Dashi Soy Sauce
For more details on each of these products, please consult the individual product sheets.
Vinegared soy sauce seasoned with sudachi and yuzu juice.
Pairs well with meat and fish dishes (Japanese fondues, Chirachi), tôfu dishes or tempura.
Tamari thick soy sauce aged 2.5 years in Japanese cedar barrels.
It's the perfect finishing sauce for your sashimi, dumplings and grilled meats.
Rediscover the beauty of soy sauce with our discovery kit featuring Daiko Shoyu's Haizakura, Tamari and Usukuchi soy sauces.
Haizakura (150ml): Haizakura dark soy sauce is ideal for sushi and all types of cooking.
Tamari (150ml): tamari is often used as a dipping sauce for sashimi or as a finishing touch on meat and vegetables.
Usukuchi (150ml): Usukuchi light soy sauce is perfect for soup bases or as an aromatic salt for cooking.
Light soy sauce, fermented 6 months in Japanese cedar barrels.
Light soy sauce is an excellent substitute for salt, adding depth and umami. Use it in omelets, risottos, sauces and broths.
