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asian flavours

soy sauce

Brewed for us in Japan by Toshio and his family, he follows the ancient proverb of ‘onko-chishin’, which means ‘to move ahead by learning from the past’ his recipe has changed very little in over 2000 years.

miso broth

Our miso broths are made using authentic paste, never powder. Japan’s food entrepreneur Yoshihiro Hayashi cooks the miso with herbs and spices in the stunning Nagano valley.

teriyaki

We use mirin rice wine  in our incredibly popular teriyaki dressing for sweetness and depth and, unlike many other teriyaki sauces, we add fresh ginger for warmth and complexity of finish.

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