Japanese sauces can be used to season a dish, prepare a marinade, accompany food or add the finishing touch to a recipe. Japanese soy sauce is one of the main foundations of this selection, with different flavours and uses depending on its colour, intensity and salt content.
Ponzu combines this depth of flavour with the acidity of citrus fruits, while the creamier Japanese mayonnaise is often served with popular dishes and breaded foods.
Other sauces are associated with a particular cooking method or dish. Yakitori, teriyaki and sukiyaki sauces can be used for marinating, glazing or simmering, while okonomiyaki, tonkatsu and yakisoba sauces each have a texture and balance suited to their specific use. Sauces for noodles, salads, gyoza, grilled meat and sesame-based dishes complete these Japanese classics.
Finally, a selection of other Asian sauces brings different flavours to stir-fries, marinades, noodles and everyday recipes.
