Ajiso Sauce

Ajiso sauce with shiso (perilla) leaves is a traditional Japanese product obtained by fermentating soy sauce, bonito tuna, Japanese plum umé and seaweeds. It contains aromatic shiso leaves, which give the sauce an incomparable aroma and a light pepper freshness.

This sauce is excellent both as a dressing for salads and as a condiment for meat and fish dishes. It is often used in Japanese cuisine: added to fish rolls, seafood, seaweed salads, Wagyu beef or sashimi. Due to the high content of vitamins A, B1 and B2, as well as antioxidant vitamin PP, it has a beneficial effect on the nervous system and cardiovascular tissue.

The sauce composition includes vinegar, sugar (fructose syrup), soy sauce, salt, spices, alcohol, plum flesh, dried mackerel extract, honey, xanthan, brown seaweed extracts and shiso. The product contains wheat and soy, so it should be stored at a temperature from 0 to +25 °C. The shelf life is 12 months. The sauce can be used as a standalone dressing for vegetable salads or mixed with lemon juice and oil to create a shiso leaf paste that complements meat and fish dishes.