This traditional Japanese sauce is made with sake, pickled plums and shaved dried bonito. During the Edo period, this was the most commonly used sauce. It was used for 250 years, before the use of soy. The uses of Irizake are unlimited. It enhances and seasons, bringing out the flavour of all it combines with. It is often used a substitute for soy sauce, a compliment to white fish sashimi, and even mixed with fresh egg yolk for a salad dressing.
Ume salt from Ginza Mikawaya is made from ripe Minami Takumi Plums that can only found in the Kishu Prefecture. This Plum salt contains natural occurring malic acid, making it ideal for curing seafood whilst adding deep umami flavour. Another feature of umeboshi salt is its ability to enhance the flavour of dairy products and tofu, without being overly salty.
Ginza Mikawaya specialises in products that originated in the Edo period, during which the foundation of Japanese dietary culture was formed. Expect one of the most authentic Japanese condiments that is still made according to its ancient recipe.See all ingredients
Ginza Mikawayas most famous condiment is Irizake. An all rounder used for sashimi, vegetables and dressings. Concentrated combination of the sweet, yet sharp, taste of umeboshi plum and the richness of bonito, with less salt than its modern day cousin soy
Ginza Mikawaya is located in the hustle and bustle of Ginza, Tokyo. Serving delicious edo slow-food in their restaurant.