Gluten-Free Teriyaki Sauce

Sweet soy glaze with umami depth – no MSG, no animal extracts

Description:

In Japan, teriyaki refers to grilled meat or fish dishes glazed with a sweet soy-based sauce. Traditionally made with soy sauce, sugar, mirin, garlic, and ginger, this version is gluten-free, MSG-free, and contains no animal extracts — offering all the flavor, with none of the compromises.

Flavor:

Smooth, slightly sweet, and rich in umami, with warm notes of ginger and a naturally rounded finish.

Organic Green Shiso Dressing – Oil-Free

Fresh, aromatic, and fat-free

Description:

This refreshing, oil-free dressing is made with organic green shiso from Matsuyama (Ehime Prefecture), combined with pure rice vinegar (from organic Akitakomachi rice) and organic soy sauce. It delivers a naturally rich, herbal aroma without any added fats.

Use:

A perfect alternative to classic dressings — ideal with grilled fish, steamed rice, or seasonal vegetables.

Gomadare – Japanese Sesame & Dashi Sauce

Creamy, savory, and deeply satisfying

Description:

Traditionally used as a dipping sauce for shabu-shabu (Japanese hot pot), Gomadare is a rich and creamy blend of high-quality white sesame paste and authentic dashi made from bonito and kombu. Slightly sweet and intensely flavorful, it’s a versatile condiment that quickly becomes a favorite.

Flavor:

Toasty, nutty sesame meets umami-rich dashi for a smooth, balanced sauce with depth and a rounded, gourmet finish.

Shibanuma Ponzu Yuzu Sauce

Bright citrus meets umami depth

Description:

Ponzu is a beloved Japanese condiment made from soy sauce, dashi, and citrus. This refined version by Shibanuma blends traditional soy sauce with yuzu, a fragrant Japanese citrus known for its fresh, fruity aroma. A touch of vinegar or mirin completes the balance.

Crafted by a producer with centuries of expertise, this ponzu sauce offers exceptional authenticity and quality — perfect for adding a vibrant, umami-rich finish to your dishes.

Use:

Ideal for salads, sushi, grilled fish, or as a dipping sauce.

Flavor:

Fresh, bright, and deep, with a rich umami base and aromatic citrus notes.

Note: Best-before date is printed in Year/Month/Day format.

White Soy Sauce – Aichi Prefecture

Light in color, rich in flavor

Description:

Originating from Aichi, a region known for its premium wheat and pure water, white soy sauce is made with 90% wheat and only 10% soybeans. This high wheat content gives the sauce its pale, almost transparent color and a delicately smooth character.

Flavor:

Surprisingly deep and round, with a long, clean finish and rich umami — perfect for enhancing dishes without altering their color.

Koji-Rich Soy Sauce – Kosher Certified

Smooth, umami-rich, and less salty

Description:

This soy sauce is crafted by a specialist koji producer with over a century of expertise. Aged together with house-made koji, it results in a silky, mellow sauce with a rounder, more delicate profile. Naturally brewed and kosher certified, it’s ideal for refined, balanced seasoning.

Flavor:

Less salty than traditional soy sauce, with a gentle sweetness and a deep, lingering umami character.

Yuzu & Kombu Soy Sauce – Marudaizu Base

Balanced, citrusy, and umami-rich

Description:

This soy sauce is crafted using the producer’s own marudaizu soy sauce, naturally fermented for one year. It has a light natural sweetness and deep umami character. The sauce is blended with locally produced yuzu juice from Shikoku and kombu, which softens the acidity and adds a mellow depth.

Flavor:

A well-balanced salty profile enhanced by the refreshing aroma of yuzu, with a light bitterness on the finish reminiscent of yuzu peel.

Sansho Pepper Soy Sauce – Barrel Aged

Aromatic heat meets deep umami

Description:

This unique soy sauce is made from the producer’s marudaizu base, naturally fermented for one year and known for its subtle sweetness and deep umami. It is then infused with a blend of Sichuan and sansho pepper, adding vibrant freshness and a delicate spicy kick. The sauce is aged for an additional year in wooden barrels to enhance complexity.

Flavor:

Bright, aromatic spice from sansho pepper, balanced by rich umami and a touch of sweetness. A long-lasting, addictive finish.

Koikuchi Marudaizu Soy Sauce – Naogen Shoyu

Traditional Kanazawa-style – Aged in cedar barrels

Description:

This exceptional soy sauce is crafted using a centuries-old recipe from Kanazawa, dating back to the 15th century. Made with whole soybeans (marudaizu), wheat, sea salt, and pure water from Mount Haku, it is naturally fermented for one year in cedar barrels.

Positioned between koikuchi and usukuchi, it’s known locally as “umakuchi” — the delicious soy sauce — for its balance of depth and natural sweetness.

Flavor:

Rich and umami-packed, with a long, rounded finish. Its complexity and strength draw comparisons to genchu sake or full-bodied wine — a bold, authentic expression of Japanese tradition.

Smoked Tamari Soy Sauce – Gluten Free

Cherry wood smoked – no additives

Description:

This gluten-free tamari soy sauce is brewed without wheat or additives, then smoked for 40 minutes over cherry wood to develop a bold, aromatic profile. The result is a deeply flavorful sauce with intense umami and a distinctive smoked finish.

Flavor:

Rich, umami-forward with a strong smoked character.

Use:

Perfect with burrata and olive oil, as a finishing touch on marinated fish, or to add depth to dressings and cold preparations.

Low-Sodium Soy Sauce – Natural & Artisanal

Balanced flavor with reduced salt

Description:

This naturally brewed soy sauce is crafted with a lower salt content, making it ideal for low-sodium diets without compromising on depth or richness.

Its balanced, umami-forward flavor is versatile and perfectly suited for everyday cooking — from stews and roast chicken to vegetables and salad dressings.

Flavor:

More intense and rounded than standard soy sauce. Just a few drops are enough to enhance fish,

Description : This soy sauce is made with premium whole soybean grains. The Ohitachi soy sauce is fermented for more than a year in wooden barrels over 100 years old. Even the most demanding of connoisseurs will be delighted by the quality of this soy sauce. 

Caution : The optimum use-by date of this product is displayed in Year/Month/Day.

Flavor : The flavor is deep, long, round and very rich in umami.  

Use : It can be used in all your preparations often in place of salt, it is preferable to use it as a final touch (for example for sushi, sashimi, or salad dressings) rather than for cooking, considering the high quality of this product.

Saishikomi Soy Sauce – Double Fermented & Barrel Aged

Matured 3 years in Japanese cypress

Description:This premium saishikomi soy sauce undergoes a rare double fermentation process, using already-brewed soy sauce instead of brine, resulting in a deeper, more complex profile. Naturally fermented for 3 years in traditional Japanese cypress barrels, it is made from Japanese soybeans, wheat, and sun-dried salt — with no additives.

Flavor:Rich, rounded, and deeply umami, with a smooth sweetness and long finish — a hallmark of true saishikomi craftsmanship.

Use:Best enjoyed as a finishing touch rather than a cooking ingredient: ideal for sushi, sashimi, dressings, or to enhance a dish where quality matters more than quantity.