Sudachi Miso Dressing

Liquid Seasoning

Target Sector
Hotels and restaurants with salad bars and buffets; foodservice chains that want to promote chilled noodle or shabu-shabu menus; importers seeking Japanese-style salad dressings and table condiments; retail buyers proposing Japanese–Western fusion menus; high-end supermarkets in Asia that handle Japanese food products.
Usage Scenes(Usage/Recipies)
Suitable for green salads, seaweed salads, chilled shabu-shabu, carpaccio, sautéed or grilled fish, grilled chicken, dipping sauce for gyoza dumplings, and dipping sauce for chilled udon noodles. It works year-round as a multifunctional dressing “to pour, toss, or dip.” Used as a sauce or marinade for carpaccio, it easily creates a “Japanese-style” dish with the aroma of sudachi citrus and the richness of miso.
Specialities,Sales point
This Japanese-style miso dressing combines the refreshing aroma and acidity of sudachi citrus from Tokushima Prefecture with the umami of GIFUKU Miso from Gifu. It delivers both a clean citrus finish and the depth of miso, making it an excellent match for oily and meat dishes while remaining light on the palate—perfect for today’s health-conscious consumers. In addition to use as a salad dressing, it can serve as a noodle dipping sauce or a sauce for seafood and meat dishes, allowing you to design multiple menu items with just one product. It already has sales records in supermarkets in Taiwan, where it is recognized in the Asian market as a “Japanese Citrus Miso Dressing.”
Countries of Trade
AUSTRALIA ： Indirect transactions only

BELGIUM ： Indirect transactions only

CANADA ： Indirect transactions only

CAMBODIA ： Indirect transactions only

CHINA ： Indirect transactions only

FRANCE ： Indirect transactions only

GERMANY ： Indirect transactions only

HONG KONG ： Indirect transactions only

INDIA ： Indirect transactions only

INDONESIA ： Indirect transactions only

ITALY ： Indirect transactions only

JAPAN ： Direct transactions only

KOREA ： Indirect transactions only

MALAYSIA ： Indirect transactions only

MEXICO ： Indirect transactions only

MYANMAR ： Indirect transactions only

PHILIPPINES ： Indirect transactions only

SAIPAN ： Indirect transactions only

SINGAPORE ： Indirect transactions only

TAIWAN ： Indirect transactions only

THAILAND ： Indirect transactions only

U.A.E. ： Indirect transactions only

U.K. ： Indirect transactions only

VIET NAM ： Indirect transactions only

Size / capacity	Size: 55mm × 55mm × 155mm Volume: 150ml
Manufacturer's Suggested Retail Price	480 yen (tax included)
Ingredients	Miso (manufactured in Japan) (contains soybeans), Sudachi Juice, Reduced Starch Syrup, Brewed Vinegar, Sugar, Mirin, Vegetable Oil
Expiration date	Shelf Life: 270 days
Special Remarks	It comes in an easy-to-pour bottle and is suitable for both tabletop and back-of-house use. The unique “miso × citrus” Japanese taste clearly differentiates it from existing salad dressings and helps add value to vegetarian and fish menus. We can also provide POP materials and recipe suggestions to support promotions at retail stores and menu development at restaurants.
Catalog PDF file	Sudachi Miso Dressing

Inquiry to exhibitor

Imokei Co., Ltd.

https://imokei.co.jp

Japan exhibitors
Exportable
Co-exhibitor
Organizer : JAPAN FEDERATION OF MISO MANFRS CO-OPS

FOODEX JAPAN 2026 / 2026 Japan Meat Industry Fair 50th
Exports from Japan
Booth number S2-K33-020

Exhibited products	Founded in 1877, Imokei is a miso and tamari soy sauce brewery in Gifu City. We present five signature products that highlight traditional wooden-barrel fermentation. “Kura-dashi Miso” is a soybean miso aged in wooden barrels. It adds UMAMI to soups, hot pots, stews, and works as a base for sauces and marinades. “Yuzu Miso” blends yuzu with mellow miso to create a versatile sweet seasoning. It enhances meat and fish glazes, vegetable dips, and grilled rice balls, fitting both Japanese and fusion cuisine. “Sudachi Miso Dressing” combines sudachi citrus with miso umami. Ready for salads, grilled vegetables, and seafood, it supports health-conscious menus. “Nama-biki Tamari” (Tamari Soy Sauce) is a dense tamari extracted from long-fermented wooden-barrel moromi. With minimal heat, it keeps a smooth aroma and natural thickness, ideal for sushi, sashimi, eel sauce, steaks, and grilled dishes. “Ajikko” (Dashi Soy Sauce) is an all-purpose soy sauce enriched with dashi. Suitable for egg-over-rice, tofu, tempura sauce, hot pots, and stir-fries, it is also used overseas as a ramen “tare” base.

Exhibited products

Founded in 1877, Imokei is a miso and tamari soy sauce brewery in Gifu City. We present five signature products that highlight traditional wooden-barrel fermentation.

“Kura-dashi Miso” is a soybean miso aged in wooden barrels. It adds UMAMI to soups, hot pots, stews, and works as a base for sauces and marinades.

“Yuzu Miso” blends yuzu with mellow miso to create a versatile sweet seasoning. It enhances meat and fish glazes, vegetable dips, and grilled rice balls, fitting both Japanese and fusion cuisine.

“Sudachi Miso Dressing” combines sudachi citrus with miso umami. Ready for salads, grilled vegetables, and seafood, it supports health-conscious menus.

“Nama-biki Tamari” (Tamari Soy Sauce) is a dense tamari extracted from long-fermented wooden-barrel moromi. With minimal heat, it keeps a smooth aroma and natural thickness, ideal for sushi, sashimi, eel sauce, steaks, and grilled dishes.

“Ajikko” (Dashi Soy Sauce) is an all-purpose soy sauce enriched with dashi. Suitable for egg-over-rice, tofu, tempura sauce, hot pots, and stir-fries, it is also used overseas as a ramen “tare” base.

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