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Alcoholic Drinks
Rice Wine / Japanese Clear Spirit / Okinawan Rice Spirit / Sparkling Rice Wine / Japanese Wine / Japanese Clear Spirit Mixer / Japanese Beer / Japanese Apricot Liqueur / Japanese Whisky
Rice Wine / Japanese Clear Spirit / Okinawan Rice Spirit / Sparkling Rice Wine / Japanese Wine / Japanese Clear Spirit Mixer / Japanese Beer / Japanese Apricot Liqueur / Japanese Whisky
Teas
Japanese Tea
Japanese Tea
Soy Products
Soy Sauce / Wheat-free Soy Sauce / Fish Sauce / Soy Milk / Fermented Soy Bean Paste / Soy Bean Curd / Tofu Maker / Soy Milk Skin / Soy Products
Soy Sauce / Wheat-free Soy Sauce / Fish Sauce / Soy Milk / Fermented Soy Bean Paste / Soy Bean Curd / Tofu Maker / Soy Milk Skin / Soy Products
Condiments
Rice Vinegar / Sweet Cooking Alcohol / Sesame Products / Sesame Oil / Citrus Vinegar / Japanese Soup Stock / Soup for Noodles & Tempura / Japanese Salad Dressings / Mayonnaise Dressings / Dipping & Marinade Sauces / Japanese Sauces / Japanese Pepper / Japanese Horseradish
Rice Vinegar / Sweet Cooking Alcohol / Sesame Products / Sesame Oil / Citrus Vinegar / Japanese Soup Stock / Soup for Noodles & Tempura / Japanese Salad Dressings / Mayonnaise Dressings / Dipping & Marinade Sauces / Japanese Sauces / Japanese Pepper / Japanese Horseradish
Preserved & Dried Products
Japanese Pickles / Dried Seaweed / Nori-style Sheets / Wakame Seaweed / Fresh & Frozen Fish / Pickled Japanese Apricot / Frozen Foods / Wheat Noodles / Buckwheat Noodles / Tempura Flour / Instant Miso Soup / Rice Improver / Rice Crackers
Japanese Pickles / Dried Seaweed / Nori-style Sheets / Wakame Seaweed / Fresh & Frozen Fish / Pickled Japanese Apricot / Frozen Foods / Wheat Noodles / Buckwheat Noodles / Tempura Flour / Instant Miso Soup / Rice Improver / Rice Crackers
Citrus Vinegar
Ponzu is derived from the Dutch word 'pons', which means citrus juice. Ponzu is the juice of fruit such as lemon, sudachi, yuzu and kabosu, sometimes mixed with su (vinegar). It has a refreshing taste and is also a good stimulant, since the acid found in ponzu breaks down fat and lactic acids, which cause fatigue. Ponzu is most commonly used as ponzu shoyu, a mix of ponzu, soy sauce, sugar or mirin and dashi. This can be used as a dipping sauce for nabe (hot pots).
Yamasa Kombu Ponzu & Kombu Tsuyu
Yamasa Corporation
Founded in 1645, Yamasa Corporation opened its first soy sauce laboratory in 1899 and has brewed sauces ever since. Kombu Ponzu and Kombu Tsuyu sauces are carefully blended with kombu stock, a type of kelp rich in iodine, to add both flavour and nutrients to any Japanese dish. Yuzu flavoured ponzu sauce has a delicate citrus taste and is used as a delicious and refreshing alternative seasoning to seafood, meats and salads.
