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Restaurant Usage
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Yakiniku sauce is a Japanese BBQ sauce.Used for marinating or dipping grilled meats, adding rich umami and depth.
Spicy Hot Pot originated in Sichuan and is a type of cuisine that is the most distinctive in the Sichuan and Chongqing regions and best represents the "Sichuan flavor".
Japanese beef rice bowl (beef bowl sauce) is a humble, everyday Japanese fast food and a classic type of donburi (rice bowl dish).
Teriyaki Sauce is a complex, richly flavored Japanese sauce widely used in Japanese cuisine.
Dai-Ginjo Sake is a traditional Japanese alcoholic beverage. Characterized by its clear appearance, crisp taste, and subtle aroma.
Cooking Wine , also known as Cooking Sake , is a seasoning wine with a taste and characteristics similar to sake.
Noodle Dressing(Scallion-Fragrant) is the soulmate of dry noodles.
Jigoku ramen soup is a Japanese ramen broth with an intense, spicy flavor.
Sake is a traditional Japanese alcoholic beverage. Characterized by its clear appearance, crisp taste, and subtle aroma.
Chrysanthemum vinegar, a premium rice vinegar fermented from pure rice, valued for its mild acidity and delicate rice aroma.
Cooking Wine , also known as Cooking Sake , is a seasoning wine with a taste and characteristics similar to sake.
Cooking Wine , also known as Cooking Sake , is a seasoning wine with a taste and characteristics similar to sake.
Japanese Seasonging, sweet rice wine, perfect for elevating savory dishes with a balanced sweetness and delicate fragrance.
Umeshu is a type of liquor made by blending sake as the base wine with green plum juice, white sugar and edible alcohol.
Usukuchi Soysauce, a typical Japanese soy sauce, features light amber color, high saltiness, and refreshing flavor.
Koikuchi Shoyu is the most common type of soy sauce in Japan,widely used in sashimi, sushi, ramen, stews, and sauces.
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