Japanese Sauces

On the jar: ORANGE-MISO

Eric Ripert's orange-miso sauce for halibut.

On the jar: MISO VINA

Eric Ripert's miso vinaigrette for octopus.

On the jar: NANBAN

The marinade from Kanda's small horse mackerel nanban-zuke.

On the jar: NANBAN-ZU

The marinade from Nakamura's horse mackerel nanban-zuke.

On the jar: KONBU-ZU

Motokazu Nakamura's kombu vinegar for wakame salad.

On the jar: AMAZU

Yoshihiro Takahashi's sweet vinegar for turnip namasu.

On the jar: MAYONNAISE

Jesús Sánchez's wasabi mayonnaise for sardines.

On the jar: SHISO

Bau's shiso vinaigrette for Japanese seafood plates.

On the jar: PONZUMIRIN

Peter Goossens's ponzu-mirin vinaigrette for oysters.

On the jar: FLSSIGBEIZE

Christian Bau's liquid brine for Japanese seafood plates.

On the jar: DASHI-SHOY

Seiji Yamamoto's dashi-shoyu, a table soy for noodles.

On the jar: BONITO VINEG

Bau's bonito vinegar vinaigrette for tuna and melon.

On the jar: GINGER-SOY

Kyle Connaughton's miso-vinegar dip for gyoza.

On the jar: WHITE-SOY

Kyle Connaughton's dashi soak for squash blossoms.

On the jar: MISOKARAMELL

Christian Bau's miso caramel for asparagus.

On the jar: MATCHA

Anne-Sophie Pic's lemon-matcha vinaigrette.

On the jar: PONZU

Bau's ponzu vinaigrette for Japanese seafood plates.

On the jar: GINGER-SOY

Rogan's soy-mushroom dressing for miso custard.

On the jar: SOYWHITE

Keane's soy-white truffle vinaigrette for beet salad.

On the jar: WASABI

The dressing from Nieder's avocado salad with wasabi.

On the jar: YUZU

The dressing from Hiwatashi's lobster salad.

On the jar: SWEET

Hideki Hiwatashi's sweet vinegar base for quick pickles.

On the jar: MISOVINAIGRE

Tristan Brandt's miso vinaigrette for langoustine.

On the jar: SOUR CREAM

Ueno's sour cream miso dressing for broccoli.

On the jar: GOMA-MISO

Ueno's sesame-miso topping for claypot rice.

On the jar: AMAZU

Ueno's sweet vinegar for pickling myoga.

On the jar: WASABISOYHON

Kerridge's wasabi-soy dressing for seared tuna salad.

On the jar: DASHI

Mahler's dashi vinaigrette for king mackerel.

On the jar: ONION

Matsuo's onion vinaigrette for octopus-cucumber salad.

On the jar: GOMA-DARE

Ueno's sesame dressing for beef shabu-shabu salad.

On the jar: HONEYSOYMIRI

Wareing's honey-soy-mirin dressing for pumpkin salad.

On the jar: ASH PAPRIKA

A warm emulsion for brunch dishes and vegetables.

On the jar: DEN MISO

Nobu's den miso glaze for black cod, salmon.

On the jar: PONZU

Nobu's ponzu for sashimi, salads, steamed vegetables.

On the jar: GINGER-SOY

Chang's usukuchi-jalapeño vinaigrette for chicken, octopus.

On the jar: DASHI TSUYU

Niki Nakayama's dashi tsuyu for tempura dipping.

On the jar: SOY-MIRIN

The dressing from Wishart's spicy aubergine salad.

On the jar: SUMISO

The dressing from Takahashi's wheat gluten and turnip salad.

On the jar: CITRUS-HONEY

The marinade from Takahashi's herb-vegetable nanban-zuke.

On the jar: TOFU YOGURT

The dressing from Takahashi's Japanese-style Caesar salad.

On the jar: WASABI

The dressing from Nakajima's wafu green salad.

On the jar: HAPPO-ZU

Takuji Takahashi's happo-zu all-purpose seasoned vinegar.

On the jar: YUZU SOY

Adam Handling's yuzu-soy-jalapeño dressing for oysters.

On the jar: YOGURT-MAYO

Hayashi Ryohei's yogurt-mayo dressing for everyday salads.

On the jar: YOGURT LEMON

Tani Noboru's yogurt-lemon dressing for everyday salads.

On the jar: RICE WINE

Tetsuya Wakuda's rice wine vinaigrette for prawn salad.

On the jar: YUZU

Josiah Citrin's yuzu vinaigrette for ahi tuna tartare.

On the jar: GINGER-SOY

A bright dressing for salads and vegetables.

On the jar: CREAMY TANGY

Scott Clark's yakult-style dressing for pea salad.

On the jar: HONEY

Shiraishi's honey-yuzu-truffle dressing for greens.

On the jar: WHITE GOMAZU

Nakajima's white sesame-vinegar dressing.

On the jar: NANBAN-ZU

Nakajima's nanban-zu for nanban-zuke.

On the jar: CABBAGE

Hayashi's sesame-vinegar dressing for cabbage.

On the jar: CITRUS

Takahashi's citrus goma-miso for udon noodles.

On the jar: YUZUNUSSBUTT

Heid's yuzu-nut butter vinaigrette for asparagus.

On the jar: SOJA BASE

Albert Adrià's dashi-soy base for ceviche.

On the jar: WASABI

Vézina's wasabi mayonnaise for seafood.

On the jar: VINAIGRETTE

Albert Adrià's refrito-dashi vinaigrette for bonito.

On the jar: PONZU

García's ponzu for his roast beef presa blanca.

On the jar: OYSTERTERIYA

Cerdeño's oyster-teriyaki marinade for presa blanca.

On the jar: SHISOOYSTERO

Cerdeño's shiso marinade for grilled skewers.

On the jar: EGG-YOLK

Abergel's egg-yolk tare dip for chicken tsukune.

On the jar: SESAME

Wakuda's sesame dip for shabu shabu.

On the jar: GINGER-SOY

Wakuda's citrus-soy dip for shabu shabu.

On the jar: YUZU-GINGER

Kriss's yuzu-ginger vinaigrette for salmon sashimi.

On the jar: ORANGEMAPLE

Vivian Howard's orange-maple ponzu for seafood and salads.

On the jar: MISO

Acheson's miso vinaigrette for green salads.

On the jar: QUICK PONZU

Hiro Sone's quick ponzu for seafood, vegetables.

On the jar: SOY SAKE MIR

Hajime Sato's soy-sake marinade for monkfish.

On the jar: MISO VINAIGR

Hiro Sone's miso vinaigrette for salads and fish.

On the jar: PONZU

Alan Wong's Hawaii-style citrus-soy ponzu.

On the jar: MISO-MAPLE

McKinnon's miso maple vinaigrette.

On the jar: WATERMELON

The dressing from DiSpirito's watermelon poke salad.

On the jar: CREAMY

Andy Baraghani's creamy miso-tahini sauce for long beans.

On the jar: SIMPLE PONZU

Ryan Roadhouse's simple ponzu for sashimi & grilled fish.

On the jar: AIOLI

Cushman's yuzu aioli for lobster salad.

On the jar: KINAKO

Brioza's kinako dressing for persimmons.

On the jar: OYSTER PONZU

Kojima's oyster ponzu, a light shucking sauce.

On the jar: GINGER-SOY

Williamson's shoyu dressing for poke.

On the jar: HIBISCUS

Williamson's hibiscus ponzu for a soba noodle salad.

On the jar: TUNA RIBBONS

Huynh's soy-mirin sauce for tuna ribbons.

On the jar: ASIAN

Riboulet's ponzu-style sauce that goes with everything.

On the jar: WASABI SOY

Magbitang's wasabi-soy dressing for grilled snap peas.

On the jar: CHARDONNAYOR

Hunter's miso-orange vinaigrette for grilled octopus.

On the jar: TOSAZU

Henry's tosazu sauce for raw fish.

On the jar: MENTAIKO

Qui's mentaiko mayonnaise for yakisoba.