Sauce & Vinegar

Worecestershire Sauce

High quality fruits and vegetables are decomposed by the power of enzyme and placed in the storehouse for 5 years to age. No preservatives, caramel, or MSG were added.
Worecestershire Sauce

Carpaccio Sauce

This sauce uses extra virgin olive oil, white wine vinegar, authentically-brewed soy sauce, and spice as its ingredients. With this sauce, you can easily make carpaccio at home.

Tomato Ketchup

This ketchup is made from the patent process “Enzyme Decomposition” which uses enzyme to break down tomatoes, onions, garlics and other spices. Blended with natural salt from Okinawa and aged in Yoshino vats with rice vinegar added, this ketchup holds strong aroma and matches well with vegetables.

Ponzu with Grated Raddish

This product is made by blending naturally brewed soy sauce and rice vinegar with white radish, carrot, sudachi (small citrus fruit), and yuzu. Moreover, dried bonito, dried mushroom and shichimi (seven flavor chili pepper) has been added to increase its flavor. This ponzu holds the taste from old time Japanese with its juice and herbal taste well balanced.
Ponzu with Grated Raddish

Japanese Restaurant Sushi Vinegar

The black vinegar and rice vinegar used in this product was aged slowly by batch fermentation. Rishiri Konbu soup, dried bonito, and dried mushroom soup have been added to this vinegar to create its finest aroma.
Japanese Restaurant Sushi Vinegar

Japanese Restaurant Black Vinegar

The black vinegar is fermented from brown rice. We make sake from brown rice, then ferment the sake to produce black vinegar in Yoshino Cedar vats. The traditional fermentation process we use gives the black vinegar a mild and deep taste.
Japanese Restaurant Black Vinegar

Japanese Restaurant Rice Vinegar

We first brew sake from rice, then brew the sake again to produce vinegar in Yoshino Cedar vats. The traditional fermentation process we use gives the vinegar a mild and deep taste.
Japanese Restaurant Rice Vinegar