Award Winning Soy-Based Sauce for Salads and Marinades
This umami sauce begins with a dashi made from Japanese katsuobushi (dried bonito), kombu (kelp), and shiitake mushrooms, blended with soy sauce, hon mirin, sake, and a generous amount of black garlic. The black garlic gives the sauce a deep, rounded flavor with a mellow sweetness, without the sharpness of raw garlic. It is great as a marinade for meat, fish, or vegetables, use in stir fry cooking or just pour over grilled dishes. Another popular way is to use it as a marinade for karaage, Japanese fried chicken.
The dashi ingredients are carefully sourced: log-grown shiitake from Miyazaki, katsuobushi from Makurazaki in Kagoshima, and kombu from Rausu in Hokkaido. The sauce received the Superior Taste Award from the International Taste Institute (iTQi) in 2015.
MOMIKI – Black Garlic Specialists in Miyazaki
Founded in 2007 in Miyazaki Prefecture, MOMIKI makes black garlic and black garlic products, all in-house. Black garlic is not a separate variety but ordinary garlic slowly aged for two to three weeks, which softens its pungent aroma and brings out a natural sweetness. MOMIKI spent six years developing its aging method together with the University of Miyazaki, using only temperature, humidity, and air circulation.
- Net weight: 6.3 oz | 180 g
Ingredients: Soy sauce, hon mirin, sake, black garlic, katsuobushi (dried bonito), shiitake mushrooms, kombu (kelp), processed brown sugar, brown sugar
Allergens: Wheat, soybean, fish (bonito)
Producer: Momiki
Origin: Miyazaki, Japan
Usage and Care
- Store away from direct sunlight, high temperature, and humidity.
- Refrigerate after opening and use as soon as possible.
