Seasonings & Sauces
Washoku, or traditional Japanese cuisine, is based around five essential ingredients referred to as “sa–shi–su-se-so”, which are used to create distinctly Japanese flavours. The five ingredients are sugar (sa), salt (shi), vinegar (su), soy sauce (se) and miso (so), which may be combined with dashi broth, sake and spices to make a variety of sauces and condiments.
From yuzu salt to rich tonkatsu sauce, dashi and sesame seed oil, pickles and miso paste – the list of Japanese seasonings is endless. They are important elements of Japanese cuisine and have become a part of Westen food culture as well, driven by health-conscious trends of consumers and chefs who are open to take their creations to the next level.
Yamaki Jozo
Since 1902, Yamaki Jozo has produced soy sauce and miso following centuries-old methods without using additives and preservatives. The products are manufactured using over 70 huge 100-year old cedar barrels. Unlike many companies these days who use imported ingredients for their organically labeled products to keep costs low, Yamaki Jozo uses only selected Japan-grown organic ingredients, which represent 0.005% of the soy sauce market and less than 4% for miso market in Japan, in order to preserve the real traditional flavour and personalised relationship with ingredient producers.
Yamaki Jozo is focusing on preserving authentic Japanese food culture and sustainable agricultural practices. The products are organic certified in Japan, the EU and USDA. They are also non-GMO and free from MSG, artificial additives, colourings and preservatives.