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My Organic Homemade Japanese Sauces
My Organic Homemade
Everyone loves sauces, right?
Here is a list of very tasty Japanese sauces and a bit about their history. I also include some easy to make recipes for these sauces, so that you can make them at home.
If you know how to make good homemade sauces, then you will be able to expand your options for dishes, and the possibilities are endless.
I started creating my own sauces at home because I missed being able to buy my favorite Japanese sauces that I used to buy while I was living in Japan. I also did not like the fact that many of those sauces contain MSG, additives, and unnecessary ingredients. I also wanted to be able to make sure that I was using organic ingredients. So I decided to start making sauces myself. And guess what, you can too!
All my sauces are made with simple and clean ingredients and of course, with no additives and free of MSG, and most importantly, I can call them organic sauces as I use all organic ingredients.
So I want to share my recipes and my journey of my love for sauces with you through this page so you can enjoy it as I do.
If you would like to purchase any of my organic Japanese sauces, contact me via my contact form.
Here are some of my favorite sauces:
Spicy Mayonnaise Miso Dipping Sauce
If you want to give it a try, here is the recipe:
This spicy mayonnaise Miso dipping sauce is like a Japanese ranch dressing and addictive. It goes really well with most of the vegetables such as carrot, cucumber, tomato, cabbage, celery, radish, potato… and the list continues.
And since it’s using Miso as one of the ingredients, you can have the health benefit from it. There is a phrase, in Japan, that is said like “Miso gives you no need for doctor”. The reason is that soybeans, the raw material of miso, are rich in proteins, fats, vitamins, minerals, etc. Also, by fermenting with the action of Japanese national microbes, called Koji – 麹 -, the digestion and absorption of these substances get improved, and the nutritional value is further enhanced.
I make this pretty often as it’s really easy, like when I want to make some quick healthy snack, I prepare some vegetables as well as boiled eggs, sometimes, with this sauce, or I add the vegetable plate as one of the party starters.
Goma Sesame Dressing
If you want to make it, here is the recipe:
This Goma dressing is such a useful sauce that can be used as a salad dressing, or as a finish sauce on a chicken dish (see photo), or even as a dipping sauce for Shabu-shabu!
Sesame is an excellent nutritional food as it’s called “eating medicine” in Japan. Sesame seeds are rich in “unsaturated fatty acids”, “high-quality protein”, “dietary fiber”, “iron”, “calcium”, and “vitamins”, and supplement the nutrients needed for the day.
Sesame has an ingredient such as sesamin that exists only in sesame called “sesame lignan”. Goma lignan is an antioxidant that suppresses the generation of active oxygen that causes many diseases including lifestyle-related diseases. While many antioxidants are water-soluble and cannot reach the liver, sesame lignans are one of the few nutrients that reach the liver and produce antioxidant effects.
Active oxygen is constantly generated in our body, cells are oxidized, and aging is progressing. When the amount of active oxygen increases, the function of the liver slows down, the liver function declines, the dullness and firmness of the skin disappear, and the amount of bad cholesterol that causes arteriosclerosis increases, making it easier to get lifestyle-related diseases. It is said that excessive accumulation of active oxygen causes aging and cancer. Sesame lignan is an antioxidant and it suppresses the action of harmful active oxygen and is said to be effective in preventing aging.
Sesame lignan contains many antioxidants such as sesamin, sesaminol, sesamolin, sesaminol, and episesamine. It is attracting attention that this “sesame lignan” repels active oxygen and is effective in rejuvenation (anti-aging). In addition, research has shown that it has many effects and effects such as improving liver function, reducing cholesterol, and promoting lipid metabolism.
About 50% of sesame seeds are lipids, but sesame lipids do not contain cholesterol. They are mainly the unsaturated fatty acids linoleic acid and oleic acid, which are good for your body. Linoleic acid is an essential fatty acid that must be ingested from food, and along with oleic acid, it has an excellent function of suppressing the rise in blood cholesterol.
Dietary fiber is said to regulate the intestinal environment and maintain good intestinal bacteria. Among them, sesame dietary fiber is said to be more effective in relieving constipation because it reaches the intestines with almost no digestion.
Phew! Ok, so this is why I love sesame seeds and I very often use it for my dish as well as one of the ingredients itself or even as an addition to dishes as like “Furikake” to add some of more nutrition to the dish.
My original Ponzu recipe is coming soon!
Japanese ponzu is originally a citrus juice mixed with acetic acid, but nowadays, a soy sauce based sauce with some citrus infusion is well known as Ponzu.
Since Ponzu has some refreshing citrus flavor, it’s really popular in Japan as a hint of a salad dressing, as a dipping sauce for hot pot, or as a mix sauce for vegetable and meat dishes.
It you want to easily make some yourself, here is the recipe:
Oh yes, here is the most popular food item for Japanese people. They love mayonnaise. Literally. They even have a name for those mayonnaise lovers, “マヨラー” (Mayo-ra-). They put it on anything and everything, from vegetables to Pizza.
I’m not that much マヨラー, but I have to admit that I like mayonnaise a lot.
Japanese mayonnaise is a bit different from the mayonnaise you get at your regular US stores, as it’s made with egg yolks and rice vinegar or apple vinegar, not whole eggs and distilled vinegar like American mayonnaise does.
And most importantly, most of those Japanese brand mayonnaise including Kewpie ones contain MSG and I don’t like that fact. But like I didn’t say “all” the Japanese mayonnaise, there are few Japanese brands that make mayonnaise with no MSG actually, and I was usually buying them when I was in Japan.
My original Yakiniku sauce recipe is coming soon!
Yakiniku sauce is a Japanese BBQ sauce. You could simply use it as a BBQ sauce, or as a sauce to stir-fry meat and vegetables.
And the secret to many of my sauces, which gives the Umami taste, is this Kayanoya Dashi Stock Powder:
Kayanoya no Dashi
I love this Dashi powder and they are always stocked up in my pantry as I get nervous if I ran out of them. Yes, that much of love I have for this product. It’s simply because it’s a great product which gives a dish great taste, and it’s made with high-quality ingredients with no MSG and no other additives.
The specialty of this product is that this is in actual dried fish powder form not like others which are in granule forms, so you clearly taste the deeper goodness of the fish which is called UMAMI in other way.