Recipes

Mentsuyu (lit. “noodle broth”) is a commonly used sauce found in numerous Japanese dishes including noodles, rice bowls, hot pots and as a dipping sauce. It’s a great condiment to always have on hand in your pantry.

Mentsuyu (lit. “noodle broth”) is a commonly used seasoning found in numerous Japanese dishes including noodles, rice bowls, hot pots and as a dipping sauce. Made from a collection of some of Japan’s most iconic ingredients, it contains umami-rich ingredients and is a convenient way to increase the depth of flavor in dishes.

Ponzu is a citrus based soy sauce that is tart and with a hint of umami. It is most commonly used as a dipping sauce for everything from tuna steak to hot pots, or to add a splash of flavor to many dishes. It's a staple ingredient in most Japanese pantries.  

White dashi combines dashi with other traditional Japanese ingredients, including mirin and soy sauce, to create a versatile and commonly used Japanese condiment.

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