210 g

Premium dressing with the extraordinary combination of sesame and black garlic. Very complex in taste.

For further information please register with us: info@foodconnect.de An employee will activate your account.

355 ml

Ponzu is a typical Japanese condiment, based in particular on soy sauce and a citrus fruit. Ponzu gives dishes both umami and a fresh citrus note. Ajipon, a classic from the well-known Japanese company Mizkan, is a fully seasoned ponzu with a complex taste profile.

Ingredients: SOY sauce (SOY beans, WHEAT, salt, alcohol), water, fructose-glucose syrup, lemon juice, brandy vinegar, salt, flavor enhancer: monosodium glutamate, alanine, succinic acid, disodium inosinate, acidifier: citric acid, flavor

For further information please register with us: info@foodconnect.de An employee will activate your account.

1.8 l

Soy sauce with citrus fruit juice (Ponzu)

Ingredients: SOY sauce 38%, water, brandy vinegar, lemon juice 6%, glucose-fructose syrup, table salt, flavor enhancer (E621, E631 and E627), acidity regulator (E330), flavor, preservative (E211).

For further information please register with us: info@foodconnect.de An employee will activate your account.

Vinegar with citrus juice

For further information please register with us: info@foodconnect.de An employee will activate your account.

300 ml

Chanponzu Ponzu with 5 citrus fruits from a Japanese manufacture from 1879

DESCRIPTION CHANPONZU

Ponzu is a typical Japanese seasoning sauce with citrus notes. For production, Mirin is boiled together with rice vinegar and kombu algae, then cooled, filtered and finally the citrus juices as well as soy sauce, amazake, shiitake mushrooms are added. The taste of the ponzu is full of umami, enriched with fresh citrus notes. Ponzu is traditionally used with sashimi or as a marinade.

USING CHANPONZU

• With grilled fish or meat
• As an ingredient for other sauces

ABOUT THE MANUFACTURER

Marusho was founded in the late Edo period in 1879 and has been producing the finest Japanese vinegar and ponzu ever since. For Marusho, the soft water from the Kumano Mountains, which they use for brewing, is of particular importance for the quality of their products. The vinegars are traditionally matured in wooden barrels made from Kumano cedar trees. In the 80s of the last century I made contact with Michio Kushi, a Japanese nutritionist who shaped the macrobiotic movement.

For further information please register with us: info@foodconnect.de An employee will activate your account.

700 ml

Chanponzu Ponzu with 5 citrus fruits from a Japanese manufacture from 1879

DESCRIPTION CHANPONZU

Ponzu is a typical Japanese seasoning sauce with citrus notes. For production, Mirin is boiled together with rice vinegar and kombu algae, then cooled, filtered and finally the citrus juices as well as soy sauce, amazake, shiitake mushrooms are added. The taste of the ponzu is full of umami, enriched with fresh citrus notes. Ponzu is traditionally used with sashimi or as a marinade.

USING CHANPONZU

• With grilled fish or meat
• As an ingredient for other sauces

ABOUT THE MANUFACTURER

Marusho was founded in the late Edo period in 1879 and has been producing the finest Japanese vinegar and ponzu ever since. For Marusho, the soft water from the Kumano Mountains, which they use for brewing, is of particular importance for the quality of their products. The vinegars are traditionally matured in wooden barrels made from Kumano cedar trees. In the 80s of the last century I made contact with Michio Kushi, a Japanese nutritionist who shaped the macrobiotic movement.

For further information please register with us: info@foodconnect.de An employee will activate your account.

300 ml

Sudachi seasoning sauce

DESCRIPTION SUDACHI SPICE SAUCE

Similar to traditionally made ponzu, this soy sauce has the green, tart notes of Japanese sudachi lime and a strong umami taste. Due to the lime-like aromas of the Sudachi, the flavor is a little more intense than that of Ponzu and is therefore ideal for hot and well-seasoned dishes.

USING SUDACHI SPICE SAUCE

• For dressings
• For marinating
• As an ingredient for other sauces
• For fish and seafood carpaccios
• For ceviche

ABOUT THE MANUFACTURER

Marusho was founded in the late Edo period in 1879 and has been producing the finest Japanese vinegar and ponzu ever since. For Marusho, the soft water from the Kumano Mountains, which they use for brewing, is of particular importance for the quality of their products. The vinegars are traditionally matured in wooden barrels made from Kumano cedar trees. In the 80s of the last century I made contact with Michio Kushi, a Japanese nutritionist who shaped the macrobiotic movement.

For further information please register with us: info@foodconnect.de An employee will activate your account.

700 ml

Sudachi seasoning sauce

DESCRIPTION SUDACHI SPICE SAUCE

Similar to traditionally made ponzu, this soy sauce has the green, tart notes of Japanese sudachi lime and a strong umami taste. Due to the lime-like aromas of the Sudachi, the flavor is a little more intense than that of Ponzu and is therefore ideal for hot and well-seasoned dishes.

USING SUDACHI SPICE SAUCE

• For dressings
• For marinating
• As an ingredient for other sauces
• For fish and seafood carpaccios
• For ceviche

ABOUT THE MANUFACTURER

Marusho was founded in the late Edo period in 1879 and has been producing the finest Japanese vinegar and ponzu ever since. For Marusho, the soft water from the Kumano Mountains, which they use for brewing, is of particular importance for the quality of their products. The vinegars are traditionally matured in wooden barrels made from Kumano cedar trees. In the 80s of the last century I made contact with Michio Kushi, a Japanese nutritionist who shaped the macrobiotic movement.

For further information please register with us: info@foodconnect.de An employee will activate your account.

300 ml

DESCRIPTION TOSAZU

Tosazu is a typical Japanese seasoning sauce. To make a dashi is mixed with soy sauce and mirin. Then a high-quality rice vinegar is added again. The taste of Tosasu is very complex, full of umami and with a slight acidity. Tosazu can be used anywhere you would use a soy sauce, but it is much more exciting and complex.

USING TOSAZU

• With grilled fish or meat
• As an ingredient for other sauces

ABOUT THE MANUFACTURER

Marusho was founded in the late Edo period in 1879 and has been producing the finest Japanese vinegar and ponzu ever since. For Marusho, the soft water from the Kumano Mountains, which they use for brewing, is of particular importance for the quality of their products. The vinegars are traditionally matured in wooden barrels made from Kumano cedar trees. In the 80s of the last century I made contact with Michio Kushi, a Japanese nutritionist who shaped the macrobiotic movement.

For further information please register with us: info@foodconnect.de An employee will activate your account.

700 ml

DESCRIPTION TOSAZU

Tosazu is a typical Japanese seasoning sauce. To make a dashi is mixed with soy sauce and mirin. Then a high-quality rice vinegar is added again. The taste of Tosasu is very complex, full of umami and with a slight acidity. Tosazu can be used anywhere you would use a soy sauce, but it is much more exciting and complex.

USING TOSAZU

• With grilled fish or meat
• As an ingredient for other sauces

ABOUT THE MANUFACTURER

Marusho was founded in the late Edo period in 1879 and has been producing the finest Japanese vinegar and ponzu ever since. For Marusho, the soft water from the Kumano Mountains, which they use for brewing, is of particular importance for the quality of their products. The vinegars are traditionally matured in wooden barrels made from Kumano cedar trees. In the 80s of the last century I made contact with Michio Kushi, a Japanese nutritionist who shaped the macrobiotic movement.

For further information please register with us: info@foodconnect.de An employee will activate your account.