“Ginkakuji Onishi’s specialty Sesame sauce for Hotpot Shabushabu, Yakiniku, or even salad. Japanese people often use Sesame sauce for cooking! From our long experience, we produce amazingly tasty sauce, the best for beef. Great with boiled vegetables or steamed chicken as well.”

Manufactured in Kyoto, the natural flavours of the ingredients are preserved in this premium canned product, which can only be made by hand. Ideal for salads, stir frying, and as a ready-to-eat snack for alcoholic beverages!

その年に生まれた新鮮な小ぶりのいわしを、伝統の技術で油づけにしました。そのままでもお召し上がりいただけますが、サンドイッチやピザ、炊き込みご飯などにもご利用ください。

This bottle is packed with specifically harvested kelp, shiitake mushroom stock paired with aged brewed shoyu and premium grade bonito. It is recommended for seasoning soba, udon, somen, tempura soup, stews, soups, chawanmushi, etc.

An original spice blend that has a plethora of spices packed into a single bottle. With more than 13 domestically produced ingredients as well as regional specialties, it elevates the flavours of not only beef, pork and poultry but seafood as well!

This premium quality ponzu yuzu sauce is made using a combination of traditionally and slowly fermented soy sauce and juice from yuzu citrus fruits grown in Ibaraki Prefecture. This ponzu is a perfect balance of savoury and citrus flavours, and it perfect for enjoying as a marinade or salad dressing. Ponzu is a combination of soy sauce and some sort of citrus fruit (usually yuzu citrus). While this mixture of flavours might seem a little strange at first, it provides a nice contrast between the saltiness of the soy sauce and the sour tang of the citrus. Ponzu makes a unique and striking ingredient in dressings, sauces, and marinades.

Made with carefully selected, domestically grown hon-wasabi, “Mizu-Aoi” delivers the pure, vibrant flavor of freshly grated wasabi—without any added sake lees or artificial flavors.

Its smooth texture and clean, sharp heat make it a perfect match for sashimi, steak, roast beef, or cheese.
Packaged in an easy-to-use tube, it’s ideal for elevating your dishes with just a touch of authentic wasabi.

Using a type of garlic that can only be harvested in Takkomachi, also known as “Miruhime”, this sauce is packed with a burst of garlic flavour, topped with tomato juice to balance out the flavour. This sauce is perfect for yakiniku and especially caters to those that prefer a kick of garlic when savouring high quality meat.