Sauces & Condiments
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Buy Japanese Sauces & Condiments | Organic Soy Sauce, Japanese Hot Sauce, Dipping Sauce and More
Our selection of Japanese sauces, dressings and condiments - plus our own award-winning creations - span a wide variety of exciting flavours. From smoked soy sauce and Japanese barbecue sauce to yuzu hot sauce and wasabi mayo, these condiments will add dimension to any meal.
Soy sauce is essential to Japanese cuisine. From dipping sushi to cooking dishes such as shoyu ramen and seasoned rice, its rich umami taste is used as a seasoning in all kinds of recipes. The best soy sauce is made in the traditional fashion using fermented soy beans, wheat and salt. Other soy sauce from China tends to have no wheat content and more soy, creating a harsher, saltier flavour than Japanese soy sauce.
As well as curating the best range of sauces and condiments from Japan, we've also developed our own. The Wasabi Company range has won a total of 28 Gold Stars in the Great Taste Awards. Our Wasabi Mustard, Sanbaizu, Vegan Sudachi Kombu Ponzu, Organic White Sesame Oil and Sansho Spiced Rum were given the coveted award of 3 Gold Stars.
Get inspired with some recipes
Sakura Mochi Recipe
A mochi rice cake with a sweet red bean paste filling and wrapped in a salted pickled Sakura leaf and...
Ponzu Avocado Toast Recipe
Upgrade your classic avocado toast with the citrusy, umami-packed kick of Yuzu Kosho Ponzu or the sweet-tangy depth of Kito...
Mille-Feuille Nabe (Layered Hot Pot) Recipe
Mille-feuille nabe is a beautifully layered Japanese hot pot made with napa cabbage and thinly sliced pork belly, simmered in...
Sakura Mochi Recipe
A mochi rice cake with a sweet red bean paste filling and wrapped in a salted pickled Sakura leaf and topped with a preserved or dried cherry blossom flower
Ponzu Avocado Toast Recipe
Upgrade your classic avocado toast with the citrusy, umami-packed kick of Yuzu Kosho Ponzu or the sweet-tangy depth of Kito Yuzu & Tomato Ponzu.
Mille-Feuille Nabe (Layered Hot Pot) Recipe
Mille-feuille nabe is a beautifully layered Japanese hot pot made with napa cabbage and thinly sliced pork belly, simmered in a savoury dashi broth.