Sudachi Kombu Ponzu - 300ml pre-order Soy sauce and kombu seaweed

Soy sauce and kombu seaweed stock deliver plenty of umami flavour

normal Awamori production results in the koji turning black when it spores making it less effective at breaking down the rice

Unlike imitation wasabi paste

About Marusho

Their techniques are laborious and require monitoring 24 hours a day but the rewards are worth it: a rich and layered Awamori full of umami and complexity

Sudachi Kombu Ponzu - 300ml pre-order Soy sauce and kombu seaweedExperience the bright, tangy flavour of Japan with our Sudachi Kombu Ponzu, a traditional vegan friendly ponzu sauce crafted by Marusho in Japan. Made with fresh sudachi juice, umami rich kombu seaweed, hon mirin, soy sauce and a touch of amazake, this sauce delivers a perfect balance of bright citrus, gentle sweetness, and deep savoury flavour. The peppery, aromatic freshness of sudachi pairs beautifully with the natural umami of kombu and the subtle