150 ml

• Typical Japanese dressing
• Without oil
• For fish, seafood and vegetables
• Umami, acidity and sweetness nicely balanced

•  

Description Japanese dressing Sanbaizu without oil

Sanbaizu is a Japanese dressing that is classically made from a combination of rice vinegar, soy sauce, sugar or mirin. This Sanbaizu dressing is also seasoned with salt and spices, but unlike European dressings, it does not contain any oil.

The taste has a nice balance of umami, acidity and sweetness.

Use

• for fish and seafood
• with vegetables, especially cucumbers

About the manufacturer

The Yokoi company was founded in Tokyo in 1937 and is the only vinegar brewer left there today. Yokoi has built up special know-how regarding fermentation processes and has mastered various methods. This includes, for example, the very rare solid fermentation.

This special know-how results in a large number of very different rice vinegars and sauces of the highest quality.

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

150 ml

• Original Japanese dressing
• lightly seasoned
• without oil
• adds acidity, sweetness and umami
• especially for starters, side dishes, salads with seafood
   

Description Japanese dressing Kanizu without oil

Kanisu is actually a Japanese side dish made from cucumber, crab and a soy sauce and vinegar mixture. Kanisu belongs to Sunomono, which in Japanese stands for vinegar-sour side dishes.

This Kanisu dressing adds light acidity, a little sweetness and a lot of umami.

The Dresing was developed together with a restaurant that specializes in crab dishes.

Use

• with seafood starters and side dishes
• to carpaccios
• to ceviche
• with tuna tartare
• with seafood salads
• with grilled fish

About the manufacturer

The Yokoi company was founded in Tokyo in 1937 and is the only vinegar brewer left there today. Yokoi has built up special know-how regarding fermentation processes and has mastered various methods. This includes, for example, the very rare solid fermentation.

This special know-how results in a large number of very different rice vinegars and sauces of the highest quality.

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

300 ml

With real oyster meat. The oysters are cultivated directly in the sea in the Japanese prefecture of Hyogo.

Ingredients: glucose syrup (corn, potatoes, sweet potatoes), OYSTERS, SOY sauce, salt, sugar, alcohol, thickener: modified starch, water.

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

180 ml

A dressing without oil with a slight acidity, beautiful fruity notes and an umami note that remains in the background; lightly salted

Combination recommendation from the Japanese manufacturer: with octopus, seaweed salads, tempura and eel-like fish; Our recommendation: Ideal with pork, foie gras, green vegetables such as leek; to fatty dairy products such as cheese; daring, but also interesting with white chocolate.

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

200 g

A meat sauce with dark notes, fleshy, slightly smoky, nutty, somewhat hot, in the background delicate fruit notes; contains whole sesame seeds; the taste is reminiscent of meat crust extract; Ideal with red meat; can also be used for dressings.

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

180 ml

Japanese dressing with leek and small diced onions. This dressing can be used very well in European recipes where onion vinaigrettes play a role. For example in salads or with grilled meat.

Unlike European onion sauces, Japanese have more umami. In addition to the well-known dimensions of sweet, salty and bitter, umami is another taste dimension that is particularly important to the Japanese. It arises from the natural breakdown of special amino acids during maturation, fermentation and drying. Umami adds hearty notes, gives depth, increases the complexity of the flavor and rounds it off.

Ingredients: SOY sauce, vinegar, rapeseed oil, mirin, Kujo leek, sugar, onion, salt.

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

360 ml

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

300 ml

The Japanese barbecue sauces differ from the European / American ones known to us in particular in that they have no smoky notes. With this premium variant, the tomato note is in the foreground, in the finish it has a certain sharpness. In addition, Japanese barbecue sauces always have umami.

In addition to the well-known dimensions of sweet, salty and bitter, umami is another taste dimension that is particularly important to the Japanese. It arises from the natural breakdown of special amino acids during maturation, fermentation and drying. Umami adds hearty notes, gives depth, increases the complexity of the flavor and rounds it off.

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

360 ml

Gives salad a round umami taste with a small note of sesame.

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