Asian ingredients, soy sauce, teriyaki, tofu… | Le Delas
Asian ingredients, soy sauce, teriyaki, yuzu juice, tofu...
Sesame seeds in soy sauce combine the richness of roasted sesame with the deep umami of soy sauce, providing a gluten-free sweet and savoury condiment that enhances your dishes with a touch of depth and a slightly sweet note. Their powerful flavour and crunchy texture enrich your recipes, whether sweet or savoury. Ideal for a variety of preparations such as inverted makis, sesame bread, Yakitori chicken, aperitif crackers and feta sticks, they add an authentic, balanced flavour.
AOSA roasted sesame seeds combine the delicate, slightly nutty flavour of roasted sesame with the umami richness of AOSA seaweed, much appreciated in Japanese cuisine. They add a crunchy texture and subtle marine notes, perfect for enhancing your culinary preparations: cucumber, avocado and wakame salad, grilled salmon or tuna fillet, ramen or miso soup, roasted vegetables, sushi and maki, marinade for meat or fish, green tea ice cream or crème brûlée...
Umeboshi plum sesame seeds combine the rich roasted flavour of white sesame with the tangy sweetness of the Japanese ume plum. Aromatic and flavoursome, they add a touch of originality to your culinary preparations. Crunchy and lightly salted, they offer subtle umami notes. Umeboshi plum sesame seeds enrich a variety of dishes, sprinkled on salads, poke bowls or sushi for a crunchy, tangy touch, grilled fish and meat for a unique umami note, as a topping on soups and broths, or roasted vegetables, incorporated into marinades...
An alternative to salt, soy sauce is obtained from the fermentation of soybeans, wheat, water and salt. It has a characteristic flavor, very pronounced and very salty. Originally from China, soy sauce is widely used in Asian cuisines, it brings salty notes to dishes. It can also be served as an accompaniment to nems, spring rolls or other Asian bites. Soy sauce has also been adopted by Western cuisines, it can be used in the composition of a vinaigrette or a sauce, be used for the glaze of certain meats or replace salt to give a touch of exoticism.
Gari shoga pink is ginger marinated in a mixture of rice vinegar, sugar and salt. Inseparable in France from sushi, maki and sashimi dishes, it is offered in order to "cleanse" the palate between the different types of fish and to enhance the flavors.
Coconut milk is made from grated coconut pulp mixed with hot water, then filtered. Its mild, creamy flavour makes it an ideal ingredient for many culinary preparations: creamy sauces for meat or fish, Thai curries, soups like Thai coconut milk and prawn soup, for example. Coconut milk also adds an original flavour to desserts, such as crème brûlée, panna cotta or ice cream. Finally, coconut milk can be used to make refreshing and original drinks, such as a mango and coconut milk smoothie or, of course, a Piña Colada. It replaces cow's milk in all preparations for people with lactose intolerance. This versatile ingredient brings a touch of the exotic to the menus of catering professionals.
A 100% natural miso powder, faithful to the traditional Japanese recipe, enhanced with bonito shavings for a slightly salty touch.
This extremely versatile product can be used as a base for soups, sauces, but also as a seasoning for all types of dishes instead of salt and pepper.
Very popular with lactose intolerant people, vegans and followers of low-calorie cuisines, silken tofu replaces butter or even cream in certain preparations such as truffles, ganaches, cream cheese preparations... Be careful, however, because its texture does not behave like that of cream.
Bonito flakes are one of the main ingredients in japanese recipes. After being slightly shaved, they are fermenated, then smoked and dried, which provides them a special flavor. These flakes forms basis for soups (such as miso) udon, dashi, or whatever you can think of(noodles, toppings...).
Kikkoman soy sauce is renowned for its authentic and balanced taste and is characterized by a beautiful transparent amber brown color. It is made according to a traditional recipe using four all-natural ingredients: soybeans, wheat, water and salt.
Essential for the preparation of Asian dishes, soy sauce is also used on the table (as a condiment) or to flavor and/or salt any type of dish.
Acidic and sweet at the same time, tamarind is widely used in Asian cuisines (Indonesian, Thai or Cambodian in particular). Tamarind paste must be relaxed before use, usually with water, lemon juice, nuoc mam or rice vinegar. Among other things, it flavors sauces, broths, stews and vegetables.
The coconut milk obtained has a beautiful creamy white colour and a characteristic coconut flavour, with no bitterness or foreign odours. It is particularly appreciated for its rich flavour and fluid texture, without excessive thickening. It is ideal for Asian cuisine, pastries and exotic dishes.
Culinary uses for this ready-to-use coconut milk:
► Thai curry, bo bún, Asian soups ► Coconut milk rice, tapioca, tropical entremets ► Homemade ice creams, smoothies, creamy sauces ► Vegetable substitute for cream in vegan recipes.
Shake well before opening.
Inseparable in France from sushi, maki and sashimi dishes, wasabi is a root very similar to horseradish. Its green color and very pungent taste are characteristic.
Used in the production of sushi (between fish and rice) wasabi is generally served with plates of sushi, maki and sashimi.
This sauce with high quality oyster extracts is a seasoning sauce with a very pronounced taste and is very suitable as a mixture for dips, sauce bases or to accompany fried or steamed dishes.
This sesame ponzu is made from 3-year-old black vinegar. It combines the acidity of black vinegar with the creamy flavour of sesame. It can be used as a condiment or as a marinade for fish, chicken, beef and pork.
For glazing meat and fish, this Japanese condiment flavors and gives shine. The strong point of this Nihon Shokken teriaki sauce: a single layer is enough to give shine for a long time. It can be used cold or hot on meats, salmon, noodles, grilled vegetables and even fries. In Japanese, Teri means Ice cream and Yaki grill. It's an all-in-one condiment that can be used as a glaze, topping, decoration or dip.
For grilling and skewers, this thick and tasty sauce is used to marinate meat, poultry or fish before grilling them, in the oven or on the barbecue for example. For a shiny and appetizing result, it is important to brush the products regularly during cooking.
This Yakiniku sauce is quite simply the most popular in Japan, with a sweet and sour flavour that stimulates the appetite. Its name comes from the recipe for Yakiniku, a typically Japanese dish of meat marinated in soy sauce and then grilled. This recipe uses quality ingredients to recreate the original Japanese flavour (soy sauce, garlic, mustard, black pepper, etc.). Its perfectly coated consistency is ideal. This sauce goes equally well with meat, salmon, squid or other fried dishes, vegetables or hot rice. It's also great as a garnish on sushi, for example...
Mirin is a staple of Japanese cuisine. Syrupy and subtle with notes of fermented rice, it is produced from organic akitakomachi rice. Its taste is sweet, subtly fruity and long in the mouth. It brings sweetness and roundness to sauces, breaks the acidity and bitterness of a dish, and allows meat to be deglazed.
With a very nice acidity linked to the use of sudachi, fresh and rich in umami, this ponzu is very easy to use. It combines soy sauce, dashi and sudashi (Japanese citrus fruit). This version includes 4.8% dried bonito (produced in Makirazaki). Its taste is both fresh, deep and rich in umami. It goes very well with European cuisine, in a salad dressing, with raw scallops, white fish, vegetables, fatty meats...
We have selected for you this yuzu juice, an exceptional Asian citrus fruit grown in Japan by a cooperative of 400 small farmers. Tokushima, Japan's second-largest producer after Kochi, is renowned for the quality of its yuzu, appreciated by top chefs for its perfect balance of acidity and sweetness. The Tokushima region is bursting with incredible citrus fruits that grow there naturally. These are pure citrus juices, with no additives, and ecology has been at the heart of the JA company's concerns ever since.
Yuzu juice is characterised by a subtle fragrance somewhere between tangerine and citron. This intense fragrance and its lovely acidity make it an ideal ingredient for adding depth to your seasonings. Use it in vinaigrettes, marinades, sushi vinegar and much more. You can also make homemade ponzu by mixing yuzu juice with a little soy sauce and vinegar.
Our yuzu juice can replace lemon juice to add a unique and original flavour to your dishes, desserts, sauces, cocktails, marinades, dressings, soups and Japanese dishes. Try a yuzu hollandaise sauce, a yuzu gin and tonic, a yuzu lemon tart, a yuzu mousse or chantilly, a yuzu and olive oil vinaigrette, a yuzu miso soup, a yuzu fish ceviche...
This artisanal, additive-free sauce has a smooth, smoky, deep, umami-rich taste. This soy sauce powerfully expresses the aroma of smoked bonito. Ready to use, tsuyu combines two key ingredients of Japanese cuisine: soy sauce and Japanese "dashi" broth (dried bonito, dried mackerel, dried auxis, kombu), sugar, mirin and salt. It perfectly enhances your soups, marinades, grilled fish, tempura...
This ponzu combines soy sauce, dashi and yuzu. It has a very good balance between the acidity and the power of the yuzu with the umami of the soy sauce and the dashi. Its very aromatic taste, both fresh, deep and rich in umami. Ponzu is very easy to use because it fits very well into European cuisine. It accompanies your salad dressings, raw scallops, white fish, vegetables, fatty meats...
The term yakiniku means "grilled meat" in Japanese. Yakiniku is a Japanese-style Korean barbecue. This sauce with rich aromas and an enveloping texture, is produced from soy sauce, mirin, onion, vinegar, apple and garlic. Meat or vegetables are marinated in yakiniku sauce before cooking. You can use this sauce as a barbecue or plancha sauce.
Yuzu is a Japanese yellow citrus of a hundred grams. This pure fruit juice, hand-pressed and unpasteurized, retains all the properties and taste of fresh yuzu. Its subtle and complex fragrance is between mandarin and citron. It is used in place of lemon in both salty and sweet preparations: sorbet, fruit salads, cocktails. It will also integrate perfectly with your sauces to accompany fish and seafood.
Very fresh, very marked on citrus, this ponzu has a subtle aroma. It combines soy sauce, dashi and a Japanese citrus. There is also often a little vinegar or mirin. This ponzu is made with organic ingredients: dark soy sauce (soya, wheat), vinegar, yuzu, sudachi and yuko juice, sugar, mirin. Its taste is both fresh, deep and rich in umami. Integrating very well into European cuisine, it will accompany your salad dressings, raw scallops, white butter sauces, fatty meats, avocados, asparagus, artichokes...
This artisanal and natural soy sauce is produced with a reduced amount of salt. It is composed of defatted soy, wheat, salt, glucose-fructose syrup, soy, alcohol. Its balanced taste will allow daily use both during cooking and seasoning (simmered dishes, roast chicken, salad dressings, raw vegetables, etc.).
From Beppu, Kyushu department in southern Japan, this salty and powerful condiment brings a nice balance between green chilli (kosho) and the freshness of yuzu, without bitterness. It enhances seasonings, marinades, sauces... It is eaten as an accompaniment to grilled or poached fish, grilled white or red meat, shellfish, smoked salmon, mixed salads, vegetables, fish or beef or veal tartars...
This pure black sesame paste is made by a Japanese company that has existed since 1883 using ancestral know-how. Made exclusively from black sesame seeds, it offers many nutritional benefits (iron, vitamins, antioxidants, etc.) and gives your dishes a fragrance, color and intense, sweet, roasted flavor with a peanut taste. , without bitterness. It is used in marinades, vinaigrettes or sauces for your meats or vegetables. It can be diluted in mashed potatoes and soups. It is also delicious in sweet recipes (pastry cream, cakes, flans, rice pudding...), or simply on toast with honey.
Whole barley grains give this miso (fermented cereal dough) a pleasant texture. Without additives, it has a deep, salty and umami-rich taste. It is used to make miso soups or to marinate meats and vegetables. It is also delicious diluted in mashed potatoes or soups…
This artisanal sauce combines sesame paste, very popular in Japan for its taste and health benefits, with organic yuzu and organic rice vinegar. It is used in vinaigrette but also accompanies meat cooked in thin slices on the plancha or at the brazier.
The katsuobushi is made of dried, fermented and smoked bonito flakes, 100% skipjack tuna. Rich in natural inosinate, it develops a very rich umami flavor and is used as a topping on hot dishes or to make a "dashi" broth. Add 20g of bonito flakes in 500ml of water just before boiling, cook for 1 minute. Turn off the heat and let the flakes come down for 2-3 minutes, then strain. You can reuse the bonito 24 hours to make other preparations.
White miso is a shorter fermented miso which have a lower salt content then the other miso. The shiro miso color can get darker due to its natural aging but that does not alter its flavor. Its taste is soft, lightly salted, very umami.
The gomashio makes it possible to lightly salt with a powerful aroma of toasted sesame. Its name is formed from goma "sesame" and shio "salt", in Japanese. It is an integral part of Japanese culinary traditions. It is used in many recipes, on rice, vegetable gratins, meat, fish such as tuna rillettes, on pumpkin soup, but also on mozzarella or desserts.
These roasted sesame seeds are coated in wasabi. They bring color and a slight spiciness, in decoration and seasoning of meat and fish such as salmon, but also salads and soups.
Dashi, a Japanese broth of kombu and dried bonito, is the essence of umami in Japanese gastronomy. Liquid and concentrated, this artisanal dashi brings roundness and umami. Perfect for touching up broths and seasonings, it can also be used in cooking rice or vegetables. Its recommended dilution is 1 for 17 volumes.
Japanese citrus fruits yuzu, sudachi are grown between 300 and 400 meters above sea level in the Tokushima department (Shikoku island, Japan). Unpasteurized, this juice retains all the properties and taste of fresh fruit. Its more acidic flavor than yuzu. It can be used like lemon juice in your savory or sweet preparations, sorbets, fruit salads, cocktails... It goes perfectly with your sauces to accompany fish and seafood.
This high quality soy sauce is unpasteurized. Its taste is deep, long, round in the mouth and very rich in umami.
If it can be used in all your preparations instead of salt, we will favor its use as a final touch (sushi, sashimi, salad dressings, etc.) rather than in cooking for a product of this quality.
With a nice acidity and a good taste of rice, this vinegar can replace cider vinegar and marinate fish such as mackerel for example.
This pure wasabi paste (without horseradish) comes from wasabi grown at the foot of Mount Asagi, a rainy region with rich soil on the Izu Peninsula in Japan. It accompanies raw fish, seasons sashimi and sushi, "Soba" noodles, red meat, grilled eel, "Hiyayakko" cold tofu or on "Ochazuke", a bowl of rice on which water is poured hot or green tea.
This pure black sesame paste is made by a Japanese company that has existed since 1883 using ancestral know-how. Made exclusively from black sesame seeds, it offers many nutritional benefits (iron, vitamins, antioxidants, etc.) and gives your dishes a fragrance, color and intense, sweet, roasted flavor with a peanut taste. , without bitterness. It is used in marinades, vinaigrettes or sauces for your meats or vegetables. It can be diluted in mashed potatoes and soups. It is also delicious in sweet recipes (pastry cream, cakes, flans, rice pudding...), or simply on toast with honey.
The very fragrant leaves of this seaweed from the Shiretoko peninsula in Japan make it a powerful herb. They make it possible to make subtle and umami-rich broths such as dashi and can be used in Japanese fondues, soups or eaten fresh.
Tonkatsu sauce is mainly used to accompany tonkatsu, a Japanese dish of breaded and fried pork. However, it can also be used as a condiment or side sauce for a variety of fried dishes such as fried prawns, potato croquettes, breaded chicken or beef cutlets, and even as a marinade for these meats before cooking. Its balanced sweet, salty and tangy flavour makes it a delicious addition to a wide range of fried dishes.
Gochujang is a harmonious blend of spicy flavors of chilli, sweet glutinous rice syrup and savory soy sauce, made without added sugar or additives. Its fermentation lasts 1 to 2 months. Master KI adds to the basic recipe her soy sauce that makes its color and flavors deeper.
Gochujang is a harmonious blend of spicy flavors of chilli, sweet glutinous rice syrup and savory soy sauce, made without added sugar or additives. Its fermentation lasts 1 to 2 months. In this sweeter and greedy variation, Maître KI adds strawberries that significantly reduce the spicy taste of Gochuang and give it a sweet and smooth taste.
This very pure soy sauce is made with purified water, salt and fermented soybeans (jang), without sugar or additives. Light in color, it is used in light dishes and to enhance light-colored ingredients such as cold cucumber soup.
This very natural intermediate soy sauce is exclusively made of purified water, salt and fermented soybeans, without sugar or additives. Darker in color, it offers more abundant aromas and flavors and is used in dishes such as bulgogi (sautéed marinated meat).
Ginger, with its camphor and lemony aroma, brings an exotic touch to your dishes. Its very particular taste matches most foods and will seduce the gastronomic adventurers. To be eaten hot or cold, in sauce or marinade.
A delicious combination of sesame seeds for their sweet flavors close to hazelnut, and chilli pepper for a light spice on the palate. Fans of taste sensations will be seduced by the subtle balance of flavors. To be eaten hot or cold, in sauce or marinade.
The full-bodied yet gentle character of this classic vinegar from Japan's southern island of Kyusyu makes it a joy to use wherever tartness is needed. Its exquisite quality comes from using organic brown rice and the centuries-old method of slow maturation. Perfect for sauces and salad dressings. A key ingredient in sushi-making. This vinegar provides a stimulating contrast of flavour that brings almost any food to life. Besides being a mainstay in salad dressings, pickling mixtures and marinades, it also perks up vegetable dishes, sauces, dips and spreads. This vinegar provides a stimulating contrast of flavour that brings almost any food to life.
Le Delas offers you Kikkoman sweet soy sauce in a 975ml bottle, a sure bet... This sweet soy sauce, with its authentic Asian flavours, is perfect for adding a sweet and savoury touch to your dishes. Ideal for marinades, sauces or stir-fries, it adds depth of flavour and umami to your recipes.
Sriracha sauce, known for its savoury spiciness, is made by grinding sun-exposed chillies into a homogenous paste, to which garlic is added. Packaged in a handy squeeze format, this chilli sauce is ideal for adding a savoury spicy touch to a multitude of dishes, and just a few drops are enough to enrich the flavour of your culinary preparations.
Kenko mayonnaise, popular in Japan, is a traditional seasoning for takoyaki and okonomiyaki. It is a Japanese condiment that will perfectly accommodate potato salads as well as fish or beef.
The black garlic is a natural product without additives nor preservatives. The cloves undergo a slow caramelization in a controled hot and moist atmosphere. This process makes it perfectly digest, eliminates the inconvenients smells and gives a soft silky texture like preserved fruits. Black garlic is popular for its health benefits.
Nuoc Mam is an essential condiment in Vietnamese, Thai, Cambodian and Laotian cuisines. Made from fish fermented in brine, Nuoc Mam is a sauce with a very pronounced taste that must be measured carefully.
This spicy sauce is usually used in the composition of nem sauces.
Miso is a fermented soybean paste used in soups, sauces and as a condiment. It consists of soybeans, rice, salt, rice yeast and spices. White miso (shiromiso) is less salty than red miso (akamiso) and has a mild, slightly sweet taste.
From Asian tradition, this condiment has many virtues both in terms of health and taste. This mix is perfect for the requested. Fragrant, it is an alternative to salt, to significantly reduce its consumption. Gomasio is very popular, whether in hot dishes, cereals, soups or vegetables, or as a dressing for salads and raw vegetables, as a finishing touch.
Sesame-based vinaigrette sauce is the most popular in Japan. It is characterized by its incomparable creamy texture and its powerful sesame taste which comes from the mixture of powdered sesame and sesame paste with the addition of brown sugar, peanut paste and apple juice. It is generally used for salads and raw vegetables (asparagus for example) but can also enhance noodle or meat dishes such as kara-age chicken.
Organic black vinegar aged for 3 years, developing rich, subtle aromas, produced by fermenting organic brown rice and brown rice koji with pure Fukuyama water. This vinegar is distinguished by its dark colour and its richness in amino acids.
Organic black vinegar aged for 5 years, made from organic brown rice, brown rice koji and pure Fukuyama water. Fermented for over 5 years, it develops rich, subtle aromas. Organically grown, without pesticides or chemicals for over three years.
A condiment made from three-year-old black wholegrain rice vinegar, sugar and carefully selected, marinated apples.
A condiment made from three-year-old black whole-grain rice vinegar, sugar and carefully selected and marinated yuzu.
A condiment made from three-year-old brown rice vinegar, sugar and carefully selected, marinated blueberries.
A condiment made from three-year-old brown rice vinegar, sugar and young Japanese Ume plums, carefully selected and then marinated. A limited-stock product, made only in May with young, green plums from crops approved by the Ministry.
This exceptional soy sauce is produced using the traditional "Kaden" method, in which the soybeans are fermented several times in soy sauce instead of water. Aged for 3 years, it offers a rich flavour, velvety texture and complex aromas. With no additives and entirely natural, this sauce enhances the flavour and depth of your dishes. Ideal for enhancing sashimi, meat, simmered dishes or salads, it is made with care in Japan using time-honoured techniques. A few drops are all it takes to add an elegant finishing touch to your dishes.
This exceptional soy sauce is produced using the traditional Saishikomi method, in which the soybeans are repeatedly fermented in soy sauce rather than water. Aged for over ten years, it has a deep umami flavour, a velvety texture and complex aromas. This 100% natural, additive-free, artisanal product embodies the quintessence of Japanese tradition. Ideal for enhancing sashimi, meat, simmered dishes or salads, it is expertly made in Japan from soya grown in the Akita region. A few drops are all it takes to transform your dishes into gourmet creations, whether sashimi, Japanese pasta, steaks or salads.