Suggestions for buying or using spices at Japanese supermarkets

Sashimi Shoyu (Kikkoman)

Has a strong Umami taste, a light sweet aroma and a hint of fresh fish than regular Shoyu. Kikkoman's Sashimi Shoyu is thick and easy to catch when dipping raw fish Sashimi.

Sushi Su (Mizkan)

A type of vinegar mixed with sugar and salt used to make sushi rice. As long as you have a bottle available in the kitchen, you can make Sushi rice at any time.

Agodashi-tsuyu (Mizkan)

It is a Shoyu-flavored sauce extracted from grilled flying fish (also known as Ago fish in Kyushu region), very fragrant and umami from Ago fish. This is considered a high-class flavor, making Udon or Somen noodles more flavorful. 

Eki-miso Ryotei no Aji (Marukome)

Unlike other types of Miso on the market that have a paste form, this convenient liquid Eki-miso has been selling well in recent times. Just put Eki-miso and ingredients into a cup, pour hot water in and you have a delicious Miso soup right away. 

Marunama Ponzu (Yamasa)

Ponzu brings the pure flavor of soy sauce mixed with vinegar, orange juice, seaweed broth, tuna broth... very suitable for seasoning with meat, fish or salad. In particular, Yamasa's Marunama Ponzu products are processed by natural methods, without heat treatment, so they retain their original flavor.

Takoyaki Sauce (Bull-Dog)

A special sauce for Takoyaki dishes, with a light taste of seaweed and tuna extract combined with vegetables. Spreading this sauce on Takoyaki will make you eat it forever. 

Wasanbonto (Noda Honey)

This is a type of sugar produced by traditional methods in the island of Shikoku. Wasanbonto sugar's blend of sweetness is very suitable for making premium Wagashi. This is a perfect choice for those who love to bake. 

Aguni no Shio (Okinawa Kaien Kenkyujo)

Natural salt is refined from Okinawa sea water for about 1 month, has larger particles than ordinary salt. The flavor of the dish will be stronger when using this salt. 

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