SUIGYU SHOKUHIN

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・Yakitori(grilled chicken skewers)　・Grilling & BBQ　・Teriyaki(Meat or Fish) ・Roast Chicken or Pork

This richly flavored yakitori sauce is crafted with a base of traditionally brewed soy sauce, skillfully blended with sugar, mirin, and savory chicken broth to bring out a deep, well-balanced sweetness.
The addition of grated ginger, bonito dashi, and dried shiitake mushroom dashi enhances the overall umami and creates a layered, full-bodied taste.
Since its launch in 1967, this sauce has remained a long-selling favorite of Suigyu Shokuhin, maintaining the same trusted taste for over 50 years.
Perfect not only for yakitori, but also for teriyaki-style chicken, grilled pork or beef, and even fish dishes.

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tempura, beef bowls, natto

This tempura bowl sauce is made with a base of naturally brewed soy sauce and mirin, combined with multiple dashi ingredients such as scallop extract, kelp, bonito, and dried sardines. It offers a rich aroma and deep umami that enhance the flavor of tempura. The sauce coats the batter well and brings out the natural taste of the ingredients with a refined, well-balanced profile. In addition to tempura bowls, it can also be used for beef bowls, pork cutlet bowls, and chicken‑and‑egg bowls, making it a versatile seasoning for a wide range of Japanese dishes.

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・Yakiniku Sauce (BBQ Sauce)　・Stir-Fry Seasoning　・Marinade for Meats　・Oven-Baking / Oven-Roasting　・Grilled Vegetables　・Seafood Seasoning　・Steamed Dishes

An all-purpose Japanese-style sauce made with smooth-tasting German rock salt and aromatic roasted sesame oil. A touch of clam extract enhances the umami, creating a simple yet deeply savory flavor.
Perfect as a dipping sauce for yakiniku, and also excellent with meat, seafood, stir-fries, vegetables, salads, and even tempura.

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Grilled steak, Hamburg steak, - White fish sauté, Grilled vegetables, Salad

A Japanese style steak sauce made with yuzu juice from Kochi Prefecture and grated daikon radish from Japan, blended with savory dashi from aged bonito flakes (katsuobushi produced in Makurazaki, Kagoshima Prefecture).
The refreshing aroma and citrusy tang of yuzu, combined with the light taste of grated daikon, bring out the natural umami of meat. Enjoy refined Japanese flavors at home (Omotenashi).
Also pairs well with grilled fish, roasted vegetables, and a variety of other dishes.

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Curry

PLANT-BASED, VEGAN FRIENDLY
Plant-Based Curry Roux Inspired by Japanese Shojin Cuisine.
A clean and comforting curry roux made in the spirit of traditional Japanese shojin ryori (Buddhist temple cuisine).
Free from animal ingredients and pungent vegetables (go-kun) such as garlic, onion, green onion, garlic chives, and Japanese scallion, this roux is crafted with Japanese rice flour and rice oil instead of wheat or dairy.
Blended with carefully selected spices and enriched with Japanese umami from kombu, dried shiitake mushrooms, rice miso, and sesame paste, it offers a deep, well-balanced flavor that reflects the harmony and mindfulness of traditional shojin cuisine.
Ideal for vegans, vegetarians, and anyone seeking a plant-based meal rooted in Japanese culinary wisdom.