Soy sauce seasoning mix

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.

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