Cut 600 g meat into small pieces, mix with 140 g yakiniku sauce and marinate in refrigerator for at least 8 hours for best flavour. Fry in pan or brush on meat while grilling. May also be used directly as a dipping sauce.

Drain whole chicken, char‑siu pork and other meats for roasting. Brush this product over surfaces before grilling. May also be used directly as a dipping sauce.

Drain whole chicken, char‑siu pork and other meats for roasting. Brush this product over surfaces before grilling. May also be used directly as a dipping sauce.

Prepare salt‑water at salt‑to‑water ratio of 0.2:1. Slice Chinese cabbage and soak in salt‑water for half a day until soft. Rinse with purified water and drain. Mix this product with shredded carrot, spread onto cabbage slices. Place in air‑tight container and stand overnight. Keep refrigerated, serve as needed.

Add approx. 30 ml per serving to 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.

Comparable to but superior to black vinegar. Suitable for tossed vegetables, noodles or as hot‑pot dipping sauce.

For colouring and seasoning dishes. Ideal for Japanese grilled eel, barbecue, pan‑fried food, char‑siu, grilled seafood, meat and offal. Can be used for drizzling, braising, quick‑stir‑frying, mixed with other sauces or prepared as tasty 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.

Soak cooked noodles in cold water for a few minutes. Combine with approx. 350 g iced‑water and about 50 g of this product, mix well. Add shredded vegetables, beef slices for sweet‑sour cold noodles. Shake well before use.