Food for Japanese Barbecue

Yakitori is a popular way in Japan of grilling skewers with different kinds of meat, fish or seafood. Before grilling, the skewers are coated with a special sauce, usually an individually composed mixture of soy sauce, mirin, sugar. The mirin and sugar caramelise the food during grilling. The skewers are then served with various sauces.

Japanese products for grilling can also enrich European cuisine:

Japanese barbecue sauces differ from European or American grill sauces especially in that they have no smoking notes, but a lot of "umami".

The leek and onion dressings are very similar to the European ones, so they can also be used with similar dishes. The difference lies again in the "Umami", which makes the dressings rounder and gives more body than we know it from European dressings.

Black garlic is sweet-sour and therefore a nice combination with grilled poultry, fish or pork. The very special tip: Pass black garlic paste as dip, possibly also in combination with mayonnaise (dips black-white). A pinch of black garlic salt as "finishing" on a piece of meat or fish gives this a very special kick.

Wasabi paste and Yuzukosho add spiciness to your grilled food. Yuzukosho is a very well known spice in Japan. It contains spicy pimento and yuzu citrus fruit and therefore has very refreshing notes. Our Yuzukosho is a pleasantly mild variant.

Our Japanese mustard is only slightly hot and rather sweet. The red-brown mustard seeds also give your grilled food a nice colour.

Japanese Sansho pepper is a very unusual pepper. It has wonderful citrus notes and tingles on the tongue. This pepper is available in various forms, as freeze-dried whole berries, as powder or pickled in a brine.