GINZA MIKAWAYA

This traditional Japanese sauce is made with sake, pickled plums, and shaved dried bonito. During the Edo period, this was the most commonly used sauce. It was used for 250 years, before the use of wheat in brewing soy sauce. The uses of Irizake are virtually unlimited. It enhances and seasons, bringing out the flavor of all it combines with. It is often used as a substitute for soy sauce and compliments white fish sashimi. Also, delicious mixed with fresh egg yolk for a salad dressing.

This traditional Japanese sauce is made with sake, pickled plums, and shaved dried bonito. During the Edo period, this was the most commonly used sauce. It was used for 250 years, before the use of wheat in brewing soy sauce. The uses of Irizake are virtually unlimited. It enhances and seasons, bringing out the flavor of all it combines with. It is often used as a substitute for soy sauce and compliments white fish sashimi. Also, delicious mixed with fresh egg yolk for a salad dressing.

This traditional Japanese sauce is made with sake, pickled plums, and shaved dried bonito. During the Edo period, this was the most commonly used sauce. It was used for 250 years, before the use of wheat in brewing soy sauce. The uses of Irizake are virtually unlimited. It enhances and seasons, bringing out the flavor of all it combines with. It is often used as a substitute for soy sauce and compliments white fish sashimi. Also, delicious mixed with fresh egg yolk for a salad dressing. Katsuobushi (Bonito Flakes), Japanese plum, Mirin, Water, Tamarind, Wheat