Sweet‑sour seasoning sauce rich in sesame oil aroma. Ideal for cold dishes, especially fresh jellyfish salad.

Dilute this product with approx. 6 parts water, pour into a pan with pan‑fried beef slices and tofu slices. Add shiitake mushrooms, konjac, Chinese cabbage and other ingredients, simmer until well‑flavoured and serve.

Cut 600 g meat into small pieces, mix with 140 g yakiniku sauce and marinate in refrigerator for at least 10 hours for best flavour. Fry in pan or brush on meat while grilling. May also be used directly as a dipping sauce.

Pour approx. 200 ml per serving into pot, dilute with water 10‑15 times to taste. Add beef rolls, lamb rolls, tripe and other ingredients for hot‑pot cooking. May also be added to spicy‑hot soups and dishes.

Suitable for tossed vegetables, noodles or hot‑pot dipping sauce.

Mix with wasabi for dipping sashimi and sushi in Japanese cuisine. Also for cooking seafood, salads and other light dishes. Excellent for Chinese cooking, cold dishes and table‑side seasoning.

Clean and drain or blanch seafood. Add approx. 10% of this product by weight according to taste and seafood type. Marinate for 0.5‑2 hours before serving. For better taste, add lemon slices and marinate in refrigerator.

Clean, drain or blanch seafood. Add this product, toss well or marinate for 0.5‑2 hours according to taste and seafood type, then serve.

Add approx. 30 ml per serving into pan with partially‑cooked beef slices, stir‑fry for several seconds. Add shredded onion and stir‑fry for about 30 seconds. Serve over cooked rice.