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It is a dressing sauce made by mixing soy sauce with 40% of grated daikon, a variety of Japanese radish and a hint of green shiso. Grated daikon adds a juicy texture and a refreshing flavor to this oil-free and easy to use sauce. Grated daikon dressing sauce is perfectly paired with crab meat, sautéed fis, tofu and any type of salad. This sauce goes perfectly well with barbecue grilled food, just as ponzu sauce as well as with tonkatsu pork!
Flavor: A light and refreshing taste with the juicy texture of radish, spiced up with the roundness and umami of soy sauce.
This yuzu salt is made from salty water extracted from a salt quarry that is several millions years old. The salt becomes really sweet and completes perfectly the slight sourness of the yuzu peels.
Flavor: subtle floral yuzu flavor with a slight sourness from the peels and saltiness from the salt.
Use: Traditionally this yuzu salt is used with tempura and other fried dishes and also sashimi. It will slightly spice up your steam cooked dishes and broths such as steamed cod but also a wok of vegetables. Grilled dishes will not be left aside : chicken or beef kebabs, grilled king prawns or red mullet would be delicious with yuzu salt. You can also put some on fruit salads or vanilla ice cream. Yuzu salt goes also really well with tequila.
VEGAN BLACK GARLIC UMAMI SAUCE
Vegan black garlic sauce is made of local ingredients of vegetable origin, produced in Miyazaki prefecture. It contains vegetable dashi, made with kombu seaweed and shiitake mushrooms. This soup stock intensifies the umami flavor of the other ingredients of this sauce such as mirin and soy sauce. The raw black garlic used to make this sauce was produced by the sauce manufacturer themselves. Black garlic is rich in nutrients and add a delicious light candied flavor to the sauce.
Flavor: A powerful flavor with notes of candied fruit, typical of black garlic, rich in umami and long lasting in mouth.
Use: Being very versatile, the vegan black garlic sauce is the perfect everyday seasoning that can be finely incorporated to a variety of dishes such as stir fried dishes, sauces and stew, paired with sashimi or used in marinades. For example, this sauce can be used to marinate chicken prior to frying or cooking on the grill, mix it with olive oil to make a dressing sauce or dilute it with water or broth to make a soup stock.
Called «sea grappes», umi budo are seaweed cultivated in the sunny islands of Okinawa. They are also known as the « green caviar» because they have the particularity to burst when chewed like the caviar.
You can enjoy umi budo like it is with just a little bit of vinegar or soy sauce, as an appetizer with a beer for example. You can add them to your sauces to bring them a iodic fresh taste. They are delicious on top of rice or with bread and butter. They also match very well with seafood and enhance their taste.
Instructions : Rinse carefully the grappes befor eating them and put it few minutes in a bowl of water. If the grains have lost their firmness put them 2-3min in freshwater in order to give them back their consistence, then consume within three days.
It is a miso associated with vinegar, green shiso and mustard. Miso is one of the main condiments of Japanese cuisine. It is used to make soups but also seasonings and marinades.
Green shiso is a plant of the mint family, also known as the Japanese basil.
Flavor: The umami flavor of miso paired with the refreshing taste of green shiso. Green shiso has a subtle and distinctive aroma which reminds that of mint and coriander.
Use: This green shiso flavored miso can be used as a mayonnaise with whelk, octopus, cuttlefish or squid as well as with poultry, red meat or french fries.
It goes perfectly well with konjac and boiled food like broccoli. Mixed with a little bit of yoghurt, it makes the perfect dip for raw vegetables.
Preservation: Keep in a cool, dark place. After opening, keep refrigerated.