Oka Naosaburo-Shoten Co., Ltd

Retail: Premium supermarkets, gourmet food stores, Japanese food specialty shops, department stores

Food Service: Restaurants, hotels, catering companies

Distributors / Importers: Japanese food importers, premium food trading companies, specialty food distributors, distributors for restaurants, distributors for retail channels

Private Label (PB) / OEM: OEM buyers, private label partners

Others: Chefs, fermentation-related companies, cultural institutions, museum shops

It is best enjoyed by lightly dipping rich, fatty sashimi to fully appreciate its depth of flavor.

It is also highly recommended for a wide range of home-style dishes, such as simmered fish and nikujaga (Japanese-style meat and potato stew). In addition, it pairs beautifully with sashimi such as salmon roe (ikura), horse mackerel (aji), and mackerel (saba), enhancing their natural richness without overpowering the fish.

It is best enjoyed by lightly dipping rich, fatty sashimi to fully appreciate its depth of flavor.

It is also highly recommended for a wide range of home-style dishes, such as simmered fish and nikujaga (Japanese-style meat and potato stew). In addition, it pairs beautifully with sashimi such as salmon roe (ikura), horse mackerel (aji), and mackerel (saba), enhancing their natural richness without overpowering the fish.

Retail: Premium supermarkets, gourmet food stores, Japanese food specialty shops, department stores

Food Service: Restaurants, hotels, catering companies

Distributors / Importers: Japanese food importers, premium food trading companies, specialty food distributors, distributors for restaurants, distributors for retail channels

Private Label (PB) / OEM: OEM buyers, private label partners

Others: Chefs, fermentation-related companies, cultural institutions, museum shops

Perfect for beef and pork in hot pot dishes like shabu-shabu! This yuzu ponzu combines our rich, umami-packed soy sauce with the fresh aroma and mild acidity of yuzu, offering a light, clean finish. Richer than standard ponzu, it is refreshing yet satisfying.

Use it as a dipping sauce for shabu-shabu, mizutaki, yose-nabe, or yudofu to enhance the flavors of meat, fish, and vegetables. It pairs especially well with pork, chicken, and white fish, gently cutting through fat while leaving a lingering soy depth.

At home, simply pour over chilled shabu-shabu, steamed chicken, tofu, grilled eggplant, agedashi tofu, salads, or seaweed for instant flavor. Combined with grated daikon, green onions, or shichimi chili, it works for appetizers and side dishes.

It also complements fish dishes like grilled or steamed fish, carpaccio, tataki, seared bonito, or scallop and white fish marinades. Works well with fried foods such as gyoza, karaage, or tonkatsu, keeping flavors light.

Versatile beyond Japanese cuisine, it enhances roast beef, grilled vegetables, chilled pasta, and cold noodles. Ideal for home use or as a finishing seasoning in restaurants, this yuzu ponzu shines year-round.

Light Yuzu Ponzu with Deep Umami

Rich, umami-packed soy sauce meets the fresh, gentle acidity of yuzu for a clean, satisfying finish. Perfect for hot pot, grilled meats, fish, salads, tofu, and more, it highlights natural flavors without overpowering. Cuts through fat, enhances seafood and fried dishes, and works in both Japanese and Western cuisine. A versatile, high-value seasoning for home or professional use, perfect year-round.

Retail: Premium supermarkets, gourmet food stores, Japanese food specialty shops, department stores

Food Service: Restaurants, hotels, catering companies

Distributors / Importers: Japanese food importers, premium food trading companies, specialty food distributors, distributors for restaurants, distributors for retail channels

Private Label (PB) / OEM: OEM buyers, private label partners

Others: Chefs, fermentation-related companies, cultural institutions, museum shops

Rich Gluten-Free Tamari Soy Sauce
Aged in traditional wooden barrels, this wheat-free tamari maximizes soy umami with deep, fermented flavor. Perfect for sukiyaki, sashimi, sushi, grilled meats, stir-fries, and sauces. Adds natural depth and shine without sugar or mirin. Versatile for Japanese, Western, Asian, or vegan dishes—ideal for home, professional, or export use.

Unique Gluten-Free Tamari
Rich, velvety tamari made from 100% soybeans and aged in traditional Japanese wooden barrels. Deep umami enhances sashimi, sushi, grilled meats, and sauces. Naturally sweet and savory, gluten-free, and versatile for home, professional, or international use—a premium drop of Japanese fermentation culture.

Retail: Premium supermarkets, gourmet food stores, Japanese food specialty shops, department stores

Food Service: Restaurants, hotels, catering companies

Distributors / Importers: Japanese food importers, premium food trading companies, specialty food distributors, distributors for restaurants, distributors for retail channels

Private Label (PB) / OEM: OEM buyers, private label partners

Others: Chefs, fermentation-related companies, cultural institutions, museum shops

WAGYU is the BEST!
This soy sauce spice combines three powerful elements: the bold aroma of garlic, the gentle sweetness and warm spice notes of nutmeg, and soy sauce—the very symbol of Japanese fermentation culture. Together, they create a versatile seasoning that adds depth and complexity with just one sprinkle. Garlic defines the flavor profile, nutmeg leaves a soft, lingering warmth on the finish, and the umami of soy sauce ties everything together in perfect balance.

For everyday use, simply sprinkle it over grilled meat, steak, roast chicken, fried chicken, or pork sauté to achieve the satisfying richness of garlic butter or a chef’s special sauce. It pairs exceptionally well with ground-meat dishes such as hamburg steaks, meatballs, and sausages, and can be used both as a seasoning before cooking and as a finishing touch. On fried and oven-baked dishes—such as French fries, potato gratin, and croquettes—it enhances aroma and spice, allowing simple ingredients to truly shine.

Its versatility extends beyond Western cuisine. In Japanese and Asian dishes, it elevates fried rice, yakisoba, stir-fried vegetables, and yaki-udon, adding layers of umami with garlic and nutmeg.

This soy sauce spice combines garlic, nutmeg, and soy sauce, and is further enhanced by the upcycling of soy sauce lees, bringing together fermented umami, aromatic spices, and sustainability. Built on the deep richness of traditional Japanese soy sauce, the bold flavor of garlic defines the profile, while nutmeg adds gentle sweetness and warmth to the finish.

Designed so that the flavor is complete with just one sprinkle, it can be used both during cooking and as a finishing touch. It works across a wide range of dishes, including meat, fish, vegetables, eggs, rice, and noodles. From grilled meats and fried foods to pasta, pizza, and soups, it adds umami, aroma, and depth without the need for multiple seasonings.

By reusing soy sauce lees—an underutilized byproduct rich in fermented flavor—this product helps reduce food waste and supports resource circulation. Aligned with SDGs Goal 12: Responsible Consumption and Production, it represents a modern evolution of Japan’s fermentation culture and offers strong appeal for home use, professional kitchens, gifts, and international markets.

Retail: Premium supermarkets, gourmet food stores, Japanese food specialty shops, department stores

Food Service: Restaurants, hotels, catering companies

Distributors / Importers: Japanese food importers, premium food trading companies, specialty food distributors, distributors for restaurants, distributors for retail channels

Private Label (PB) / OEM: OEM buyers, private label partners

Others: Chefs, fermentation-related companies, cultural institutions, museum shops

★Try dipping richly marbled Wagyu beef in it at least once!
★Also perfect as a finishing sprinkle!

This spice layers the deep umami of soy sauce with the refreshing heat of wasabi, cutting through richness while sharpening the natural character of the ingredients. Ideal not only for Japanese cuisine but also as a refined, “grown-up” accent for meat dishes and Western-style cooking.

Sprinkled over sashimi, carpaccio, tataki, seared bonito, roast beef, or low-temperature–cooked beef and pork, the cool, clean wasabi aroma enhances umami and leaves a crisp, refreshing finish. It is especially recommended for dishes where the classic pairing of soy sauce and wasabi shines—such as sushi, seafood rice bowls, avocado and tuna salads, chilled tofu, hot tofu, and Japanese rolled omelets.

For meat dishes like steak, yakiniku (Japanese BBQ), hamburg steaks, and grilled chicken, using it as a finishing touch helps cut through heaviness and adds a clean, sharp edge to the flavor. It also pairs beautifully with fried foods such as French fries, karaage, tempura, and tonkatsu. When combined with mayonnaise or tartar sauce, it can be enjoyed as a wasabi-flavored dip.

This soy-based spice blends rich umami with the refreshing sharpness of wasabi, creating a sophisticated seasoning for adults. Light on the finish, it enhances the natural flavors of fish, meat, and vegetables. Its standout feature is cutting through fat and tightening flavors, making rich dishes like steak, grilled meats, or fried foods feel balanced and easy to enjoy. Ideal for sashimi, carpaccio, roast beef, or seared bonito, it works without cooking, perfect for home or professional use. With a well-rounded soy base, even those sensitive to wasabi can enjoy it, making it a unique, high-value accent seasoning suitable for both Japanese and international cuisine.